Easy Instant Pot Shrimp Cocktail (Edit recipe)

This paleo and low carb Instant Pot Shrimp Cocktail comes out perfectly cooked every time. Shrimp that are overcooked get rubbery and unpleasant in texture, and you won’t have to worry about that with the Instant Pot method. The homemade Whole30 cocktail sauce is so easy and tasty too!

2 minutes

21 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	117
Fat:	2 g
Carbohydrates:	9 g
Protein:	15 g
Cholesterol:	176 g
Sodium:	1821 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 8

Ingredients

2 cup Water
1 Tbsp Sea Salt
2 whole Lemon
2 lb Raw Shrimp, (Jumbo, deveined, fresh or frozen)
Ice Water

Cocktail Sauce

3/4 cup Ketchup, (sugar-free)
1 1/2 Tbsp Horseradish
1 Tbsp Apple Cider Vinegar
1 tsp Lemon Juice
1 tsp Coconut Aminos
1/2 tsp Hot Sauce (Frank's RedHot)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the cocktail sauce by stirring all its ingredients together. Refrigerate while you cook the shrimp.
Add water and sea salt to the Instant Pot.
Halve the lemons and squeeze the juice into the pot, then add the lemon halves in as well.
Add shrimp and stir together.
Close the Instant Pot and set the steam release knob to Sealing.
Cook on High for 0 minutes. Make an ice bath while the shrimp is cooking. Quick release pressure. The time is the same for both fresh or frozen shrimp.
Use a slotted spoon to transfer the shrimp to the ice bath so they stop cooking.
Peel the shrimp. I like to leave the tail on so there's something to hold on to while eating.
Serve with cocktail sauce.