This paleo and low carb Instant Pot Shrimp Cocktail comes out perfectly cooked every time. The homemade Whole30 cocktail sauce is so easy and tasty too!
Shrimp cocktail is one of those snacks or holiday appetizers that’s just as popular as a charcuterie board in our house. My husband especially goes crazy for it, and I’ve traditionally always bought it pre-made at the grocery store. This year, I wanted to try making a paleo and keto shrimp cocktail recipe at home, and I was blown away by how easy it was!
Easy Instant Pot Shrimp Cocktail Recipe
Cooking the shrimp in the Instant Pot makes this recipe so simple and hands-off for the most part. It only takes 0 minutes of cook time (1 minute if you use frozen), and most of the cooking is done while the Instant Pot is coming to pressure!
Using this method, you’ll have a perfectly cooked and tender paleo shrimp cocktail 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.
How to Make Instant Pot Shrimp Cocktail Using Fresh or Frozen Shrimp
After boiling shrimp in the Instant Pot for this keto shrimp cocktail recipe, I don’t think I’ll make it any other way. I was a little nervous that the shrimp will be overcooked, but that wasn’t the case at all.
- Make the Whole30 shrimp cocktail sauce first. It’s really easy to make! Just stir together the ingredients and let it chill while making the paleo shrimp cocktail. I love using this sugar-free ketchup.
- After making the sauce, add in the water, salt, and lemons into the Instant Pot. I found that adding the lemon juice as well as the lemon rinds into the pot gives the shrimp an amazing quality.
- Add the shrimp and cook in the Instant Pot for 0 minute on Manua.
- While the shrimp is cooking, make the ice bath to dunk the shrimp so they stop cooking. This step is important for perfectly cooked shrimp!
- Quick release pressure once the Instant Pot beeps to a finish, and immediately transfer the shrimp to the ice bath for several minutes.
- Peel the shrimp. I like to leave the tail on so there’s something to hold onto while eating.
- Serve with the Whole30 shrimp cocktail sauce!
Other recipes you might love…
- Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
- Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)
- Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)
- Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)
- Grilled Lemon Curry Shrimp Skewers
Easy Instant Pot Shrimp Cocktail (Paleo, Whole30, Low Carb)
Ingredients
- 2 cups water
- 1 tbsp sea salt
- 2 lemons
- 2 lb jumbo shrimp deveined, fresh or frozen
- Ice bath
Cocktail Sauce
- 3/4 cup sugar-free ketchup
- 1 1/2 tbsp horseradish
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- 1 tsp coconut aminos
- 1/2 tsp hot sauce
Instructions
- 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.
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Overcooked and took longer than just boiling. Won’t do this again.
So sorry to hear that! I’ve made this several times and it never overcooked. Did you use jumbo shrimp?
I didn’t use jumbo shrimp so only cooked for 0 despite being frozen and came out perfect!
So glad it worked out!!