AIP Shrimp Cocktail with Tomato-Less Sauce Recipe
I had to dig deep to come up with a fitting substitute for cocktail sauce that works within the autoimmune protocol, but I’m delighted to share it now! Step your appetizer game up a notch with this AIP shrimp cocktail with tomato-less sauce recipe.
How I Made it AIP-Friendly
It’s not the shrimp that poses a problem for your autoimmune diet, it’s the cocktail sauce, which is typically a blend of ketchup and mayo. This recipe steers clear of both of these.
Regular ketchup blends tomatoes, a member of the nightshade family that’s unkind to many with autoimmune conditions, and sugar. My ketchup is free of tomatoes, and also sugar-free and easy on your digestion.
Rather, it’s a delicious blend of beet and carrot sauce. If you’re cooking for others, have fun trying to get them to guess the ingredients!
Additional Shrimp Recipes
If you’re a shrimp lover, and particularly if you have access to fresh shrimp, you might be looking to increase your library of AIP-friendly shrimp recipes.
Fortunately, I’ve already compiled some tried-and-tasty shrimp recipes you can add to help you adhere to your autoimmune protocol diet.
- 2 Tablespoons (30 ml) of AIP Tomato-Less Ketchup
- 2 Tablespoons (30 ml) of coconut cream
- 7 oz of shrimp (1/2 lb or 225 g), cooked and peeled
- 1 cup (68 g) of iceberg lettuce, shredded
- lemon wedges, to serve
- avocado slices, to garnish
- curly parsley, to garnish
- Combine the coconut cream and AIP Tomato-Less Ketchup. Season with salt. Add in the shrimp and mix well to coat.
- Place shredded lettuce in a cocktail glass or bowl and add the shrimp on top. Give a generous squeeze of lemon over the shrimp.
- Top with parsley and garnish with the avocado.
All nutritional data are estimated and based on per serving amounts.
Nutritional data does not include the ketchup.
- Calories: 132
- Sugar: 0 g
- Fat: 5 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 20 g