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!
Servings: 8 servings
- 2 cups water
- 1 tbsp sea salt
- 2 lemons
- 2 lb large or jumbo shrimp deveined, fresh or frozen
- Ice bath
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.
For defrosted shrimp: Cook on High for 0 minutes. Make an ice bath while the shrimp is cooking. Quick release pressure.
For frozen shrimp: Cook on High for 1 minute. Make an ice bath while the shrimp is cooking. Quick release pressure.
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.
Serving: 1serving | Calories: 138kcal | Carbohydrates: 5g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2075mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin C: 20mg | Calcium: 175mg | Iron: 3mg