The original Good Eats shrimp cocktail recipe from Alton Brown features chili paste, horseradish, Old Bay, and, of course, perfectly cooked shrimp. Combine the salt, sugar, and water in a mixing bowl, stirring to dissolve.
Or take a look at all my low carb and keto sauces! To make this keto cocktail sauce, simply mix the two ingredients together. For about 1lb of shrimp to serve four as an appetizer, I estimate you need around half a cup of ketchup. Start by adding one teaspoon of horseradish, do a taste test, and add more if needed.
The average commercially-bought cocktail sauce can be surprisingly high in carbohydrates. You're just dipping shrimp into a spicy sauce at a party – how bad can it be? Well, if you load each shrimp up with sauce like I love to do, those hidden carbs are going to add up.
Put the shrimp in the brine and refrigerate for 20 to 25 minutes. Meanwhile, make the cocktail sauce: Take the tomatoes, chili sauce, horseradish, sugar, pepper, and salt for a spin in a food processor until almost smooth. Refrigerate.