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Keto Shrimp Cocktail Bites - Fresh, Zesty, and Party-Ready

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon garlic powder
  • 1 English cucumber, sliced into 1/4-inch rounds (about 30–36 slices)
  • Fresh dill or chives, chopped, for garnish
  • Lemon wedges, for serving
  • 1/2 cup sugar-free ketchup (check label for no added sugar)
  • 1–2 tablespoons prepared horseradish (adjust for heat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce (choose a low-carb brand)
  • 1/4 teaspoon hot sauce (optional)
  • Pinch of salt
  • 1/3 cup full-fat cream cheese, softened, or 1/3 cup avocado mashed smooth
  • 1 tablespoon mayonnaise (preferably avocado oil mayo)
  • 1 teaspoon lemon zest
  • Pinch of salt and pepper

Method
 

  1. Prep the sauce: In a small bowl, mix sugar-free ketchup, horseradish, lemon juice, Worcestershire, hot sauce (if using), and a pinch of salt. Taste and adjust horseradish or lemon to your liking. Chill while you cook the shrimp.
  2. Make the creamy layer (optional): In another bowl, combine cream cheese (or mashed avocado), mayo, lemon zest, salt, and pepper. Stir until smooth. Set aside.
  3. Season the shrimp: Pat the shrimp dry. Toss with olive oil, salt, pepper, paprika, and garlic powder.
  4. Cook the shrimp: Heat a skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just pink. Do not overcook. Transfer to a plate to cool slightly.
  5. Slice the cucumber: Cut into 1/4-inch rounds. If the centers are very seedy, lightly pat with a paper towel so toppings grip better.
  6. Assemble the bites: Spread a thin layer of the creamy mixture on each cucumber round (about 1/2 teaspoon). Add a small dollop of cocktail sauce on top.
  7. Top with shrimp: Place one shrimp on each round. If you left tails on, angle the tail upward for a pretty presentation.
  8. Garnish and finish: Sprinkle chopped dill or chives over the top. Add a squeeze of lemon just before serving, or serve with lemon wedges on the side.
  9. Serve: Arrange on a chilled platter. These are best slightly cool but not icy cold, so the flavors pop.