Shrimp Cocktail with Two Sauces

Net Carbs
Prep Time: 20 Minutes
Style: Other
Cook Time: 5 Minutes
Phase: Phase 1









How are Net Carbs Calculated?


  • 1 Large Scallions or Spring Onions
  • 6 Large Shrimp
  • 2 Tbsp Horseradish Sauce
  • 1 Tbsp Real Mayonnaise
  • 0.5 Dia) Sweet Red Peppers
  • 0.16 Tbsp Worcestershire Sauce
  • 0.25 Cup Parsley
  • 2 Tbsp Green Tomato Chile Sauce (Salsa Verde)
  • 0.67 Tbsp Light Olive Oil
  • 1 Chopped Chives


  1. Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).
  2. In a food processor or blender, process horseradish, mayonnaise, bell pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.
  3. Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side.
  4. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce.
  5. Sprinkle with chopped chives and serve

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.