Pregnancy Friendly Gluten Free Garlic Lime Shrimp Cocktail
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 4 cups cold water
- 3 cloves garlic, smashed
- 1 lime, halved
- 1 tsp kosher salt
- ½ tsp black peppercorns
For the cocktail sauce
- ½ cup ketchup
- 2 tbsp prepared horseradish
Ingredient noteOnly large or medicinal amounts of horseradish are a concern in pregnancy. This recipe uses about 1 1/2 tsp per serving, which is a normal condiment amount.
- 1 tbsp fresh lime juice
- 1 tsp hot sauce
- ½ tsp worcestershire sauce (gluten free)
For serving
- lime wedges, for serving (optional)
- fresh parsley or cilantro, chopped, for serving (optional)
Instructions
- 1
Combine the water, smashed garlic, lime halves (squeeze them in before dropping them in), kosher salt, and black peppercorns in a large saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook for 3 minutes until fragrant.
- 2
Add the shrimp to the simmering poaching liquid in a single layer. Cook, stirring once, for 2–3 minutes until the shrimp are opaque throughout and pink, with no translucent gray at the center, and register 145°F (63°C) on an instant-read thermometer.
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