Bright, tangy, and full of bold horseradish kick, this cocktail sauce comes together in one bowl with a quick whisk. Tomato paste gives it a rich, concentrated base, while fresh lemon juice and apple cider vinegar add the sharp acidity that makes cocktail sauce so craveable. Coconut aminos bring a subtle savory depth in place of the usual sugary condiments, and a touch of hot sauce lets you dial the heat up or down to taste. After a short chill in the fridge, the flavors meld into a sauce that's thick enough to cling to a chilled shrimp or a piece of crab. It's a compliant, no-fuss staple to keep on hand for a Whole30 kitchen whenever you need a punchy dip for seafood.
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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.
Taste and adjust: add more horseradish for extra heat, more lemon juice for brightness, or more salt as needed.
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