Shrimp cocktail is the most classic party food in my opinion… it’s always graced the hor’dourves table at my family’s gatherings. This year during the holidays it was something I was really missing. I would eat the yummy succulent shrimp, but was craving that zip the cocktail sauce provided. Traditional cocktail sauce is loaded with nightshades- something my body has a very hard time processing- so I stear clear of them while on the Autoimmune Protocol.
On a rare date night with my husband recently I was faced with gorgeous shrimp again, but no cocktail sauce. I was bummed. The allure of the shrimp just wasn’t the same, so that night I knew I needed to make an AIP version that would bring the zip and kick back to plain shrimp. This may sound overly dramatic, but when you are on a restricted or healing diet there are some things you just really miss. I think for me it is the spice and heat, but even more so it’s the fond memories of holidays and special gatherings with this special pairing. I think for many people foods are tied to memories of joyful celebrations- and shrimp with cocktail sauce was one of those foods for me.
I knew I wanted this cocktail sauce to be made with all real whole foods, and I wanted a sauce to compliment the the shrimp while also providing nutrient density. In my opinion the super star of this recipe is the mighty horseradish root. Horseradish is an amazing superfood, a cruciferous vegetable with lots of cancer fighting compounds and loads of fiber. I know I will be finding more ways to use and cook with this nutritional superstar because it puts the spice and punch back into foods without any nightshades. Feel free to add MORE horseradish to this recipe- in my opinion the more the better!
Keep in mind this will not be your traditional cocktail sauce, it has a thicker dip like consistency. Roasting the veggies and puraying them till smooth, then adding the grated horseradish, gives this recipe a great flavor profile that compliments the shrimp well. After shooting these photos on Saturday a long time friend of mine stopped by unexpectedly and we polished off what I had used for these photos so quickly! It is not the same as regular cocktail sauce, but it replaces what I’ve been missing really well- the acid and bite that compliments the shrimp. I hope you enjoy this at your family celebrations, I know we will be!
- 1 Cup fresh peeled and diced beets
- 1 Cup fresh diced carrots
- ½ to ¾ Cup water
- 1 Tablespoon olive oil
- 1 Tablespoon + 2 Teaspoons apple cider vinegar
- 1 Tablespoon + 1 Teaspoon fresh squeezed lemon juice
- ¼ Teaspoon coconut aminos
- ¼ Teaspoon fine ground sea salt
- 1 large clove fresh chopped garlic
- 1.5 to 2 Inch peace of fresh peeled and grated horseradish root (adjust to suit taste)
- Preheat oven to 450 degrees.
- Dice beets and carrots, add to a rimmed baking sheet and toss with olive oil.
- Place the baking sheet in the preheated oven for 20 minutes or until vegetables are just tender.
- Peel horseradish root and grate with a micro-planer or box grater, set aside in a bowl.
- Peel and chop the garlic, set aside.
- Juice the lemon, set aside.
- Once beets and carrots are done remove from the oven and place them in a high speed blender.
- To the blender add ½ cup water, apple cider vinegar, lemon juice, coconut aminos, sea salt and garlic.
- Blend on high for 30 seconds, then scrape down the sides.
- Blend until mixture is completely smooth, scraping the side as needed. If the mixture is to thick add the remaining water at this time, and blend until smooth.
- When the mixture is completely smooth transfer to a bowl and mix in the fresh grated horseradish root.
- Chill for 1- 4 hours stir and serve
- Serve with wild caught frozen cooked and cleaned shrimp with tails on, thawed.
*This cocktail sauce has a thick creamy dip like consistency. It adds the flavor and zip I was missing with my shrimp while on AIP.