Easy Instant Pot Shrimp Cocktail (Paleo, Whole30, Low Carb)

3 from 2 votes

Easy Instant Pot Shrimp Cocktail (Paleo, Whole30, Low Carb)

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!

Prep Time2

Cook Time1

Pressurizing Time20

Course: Appetizer

Cuisine: American

Keyword: instant pot shrimp, instant pot shrimp boil, keto holiday appetizer, keto shrimp cocktail recipe, low carb appetizer, low carb shrimp cocktail, paleo holiday appetizers, paleo shrimp cocktail, whole30 appetizer, whole30 shirmp cocktail sauce

Servings: servings

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.

Nutrition