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Paleo Shrimp Cocktail Recipe

Louise | June 15
Paleo Shrimp Cocktail Recipe #paleo

Fashion. Food. Everything old becomes new again. So too with this paleo shrimp cocktail recipe. The paleo tomato ketchup provides a modern, and healthier approach to cocktail sauce.

What’s in Typical Cocktail Sauce

Sure, you’ve probably seen shrimp swimming in red sauce, but what is in that sauce exactly? Depends on where you are.

If you’re in the U.S., chances are that sauce is comprised of ketchup, Worcestershire sauce, horseradish, and lemon juice.

In the U.K. you might refer to the cocktail sauce as Marie Rose sauce. It’s pretty similar to the U.S. version but typically adds mayonnaise.

The ketchup, Worcestershire, and even mayonnaise, as typically found on a store shelf, have a common problem. They contain sugar, in various forms.

All that added sugar is a no-go for your paleo diet. Fortunately, it’s easy enough to make your own paleo ketchup and mayo. (This version of cocktail sauce does not contain Worcestershire. Don’t worry, it’s still delicious.)

Just don’t forget the fresh lemon. It adds the necessary zing and marries all the flavors together.

More Paleo Shrimp Recipes

Shrimp is a great staple for your paleo diet so long as you’re not allergic to it and you enjoy the taste. It can be enjoyed in a number of ways.

Here’s a fantastic recipe for gluten-free popcorn shrimp. Yum! And check out this list of even more delicious paleo shrimp recipes!

Paleo Shrimp Cocktail Recipe #paleo

Paleo Shrimp Cocktail Recipe #paleo

Paleo Shrimp Cocktail Recipe

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Appetizer, Side dish
  • Cuisine: British


  • 2 Tablespoons of Paleo Tomato Ketchup (30 ml)
  • 2 Tablespoons of Paleo mayo (30 ml)
  • salt and freshly ground black pepper
  • 7 oz of shrimp (198 g), cooked and peeled
  • 1 large avocado (200 g), halved
  • iceberg lettuce, to serve
  • lemon wedges, to serve
  • curly parsley, to garnish


  1. Cut the avocado in half and set aside.
  2. Combine the Tomato Ketchup with the mayonnaise. Season with salt and freshly ground black pepper.
  3. Add the cooked, peeled shrimp and mix well to coat.
  4. Spoon the shrimp into the avocado half and serve over the lettuce leaf. Generously squeeze fresh lemon over the dish and add one more crack of black pepper. Garnish with parsley.


All nutritional data are estimated and based on per serving amounts.

Nutritional data does not include the ketchup.


  • Calories: 359
  • Sugar: 1 g
  • Fat: 28 g
  • Carbohydrates: 9 g
  • Fiber: 7 g
  • Protein: 22 g