Paleo Cocktail Sauce
Classic cocktail sauce seems simple enough, but most store-bought versions sneak in added sugars, corn syrup, or preservatives that don't belong on a clean-eating plate. This homemade version skips all of that by building bold, tangy flavor from real ingredients — tomato paste, freshly squeezed lemon juice, prepared horseradish, and a splash of coconut aminos in place of any soy-based shortcuts. The result is a sauce that's punchy, bright, and deeply satisfying alongside shrimp, crab, or whatever seafood you're serving. A touch of apple cider vinegar rounds out the acidity, and an optional dash of hot sauce lets you dial up the heat exactly how you like it. The whole thing comes together in minutes with just a bowl and a whisk — no cooking required. Chilling it for at least 30 minutes before serving is the real secret, giving the flavors time to meld into something that tastes like it took far more effort than it did. This recipe makes six servings, so it's just as at home at a dinner party as it is for a casual weeknight seafood spread.
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Learn more →Ingredients
6 servings
- ½ cup tomato paste
- 2 tbsp prepared horseradish
- 2 tbsp fresh lemon juice
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp hot sauce (optional)
- ¼ tsp salt, or to taste
Instructions
- 1
Combine the tomato paste, horseradish, lemon juice, coconut aminos, apple cider vinegar, hot sauce (if using), and salt in a mixing bowl. Whisk until smooth and fully combined.
- 2
Taste and adjust: add more horseradish for extra heat, more lemon juice for brightness, or more salt as needed.
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