Ingredients
- 2 Tablespoons (30 ml) of AIP Nomato Ketchup
- 2 Tablespoons (30 ml) of coconut cream
- salt
- 7 oz of shrimp (1/2 lb or 225 g), cooked and peeled
- 1 cup (68 g) of iceberg lettuce, shredded
- lemon wedges, to serve
- avocado slices, to garnish
- curly parsley, to garnish
Recipe Description
DESCRIPTION: I had to dig deep to come up with a fitting substitute for cocktail sauce that works within the autoimmune protocol, but I’m delighted to share it now! Step your appetizer game up a notch with this AIP shrimp cocktail with nomato sauce recipe.
It’s not the shrimp that poses a problem for your autoimmune diet, it’s the cocktail sauce. In Britain it’s known as Marie Rose sauce, and it’s typically a blend of ketchup and mayo.
In the U.S., mayonnaise is less common; horseradish is more popular. In this recipe, we’ll stay clear of mayo, horseradish (although it’s generally OK for AIP purposes), and ketchup.
Regular ketchup blends tomatoes, a member of the nightshade family that’s unkind to many with autoimmune conditions, and sugar. My nomato ketchup is sugar-free and easy on your digestion.
Rather, it’s a delicious blend of beet and carrot sauce. If you’re cooking for others, have fun trying to get them to guess the ingredients!
Recipe Directions
- Combine the coconut cream and AIP Nomato Ketchup. Season with salt. Add in the shrimp and mix well to coat.
- Place shredded lettuce in a cocktail glass or bowl and add the shrimp on top. Give a generous squeeze of lemon over the shrimp.
- Top with parsley and garnish with the avocado.
