Ingredients

The following ingredients have 8 Servings
  • 2 cups water
  • 1 tbsp sea salt
  • 2 lemons
  • 2 lb jumbo shrimp (deveined, fresh or frozen)
  • Ice bath
  • 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

Instruction

  • 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.