Hot keto shrimp cocktail

Whether jumbo or shrimpy, this keto appetizer comes together in minutes. It can be your start to a festive dinner, a yummy option on a buffet, or make it your main course. Simplicity rules!
Whether jumbo or shrimpy, this keto appetizer comes together in minutes. It can be your start to a festive dinner, a yummy option on a buffet, or make it your main course. Simplicity rules!
USMetric
4 servingservings

Ingredients

  • 2 tablespoons 2 tablespoons coconut oil or ghee
  • 1 1 garlic clovegarlic cloves
  • 12 oz. 350 g peeled shrimp
  • ½ teaspoon ½ teaspoon chili flakes
  • 2 tablespoons 2 tablespoons finely chopped fresh parsley
  • salt and pepper
Thousand island dip
  • 1 cup 225 ml mayonnaise
  • ½ tablespoon ½ tablespoon tomato paste
  • ½ tablespoon ½ tablespoon lemon juice
  • 1 teaspoon 1 teaspoon hot sauce
  • 1 teaspoon 1 teaspoon paprika powder
  • 1 teaspoon 1 teaspoon onion powder
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Add all ingredients for the dip to a small bowl. Stir to combine. Season with salt and pepper to taste and set aside.
  2. Heat up oil or ghee in a large frying pan. Use the side of a knife or a spoon to smash the garlic cloves, but keep them (mostly) in one piece. Add smashed cloves to the oil to flavor it; remember to remove the cloves before serving.
  3. Add shrimp to the pan and fry for a couple of minutes on each side if using raw shrimp. They are done as soon as they have turned a nice pink color. If using pre-cooked shrimp, just heat them up quickly in the pan and allow them to get flavor from oil and garlic.
  4. Add chili flakes, salt and pepper to taste. Chop the parsley finely and sprinkle on top.
  5. Fried shrimp are best served right away with a side of creamy sauce for dipping.

Tip!

Shrimp also taste great dipped in warm melted butter.

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