Low-FODMAP Shrimp Cocktail Sauce/ Seafood Dipping Sauce; Gluten-free, Vegan

One of the best things I discovered when I switched to eating low-FODMAP was how much better things taste with homemade dressings, sauces and dips.  Most of my recipes for salad dressings and sauces can be mixed in about 5 minutes, but the flavor difference is incredible.  I can’t believe that I never figured this out before!

My low-FODMAP Seafood Cocktail/ Shrimp sauce is so much better than the ones I have had from a jar.  It is tangy and fresh, with a kick from the horseradish (modify to your sensitivity).  I love that I can use organic ingredients, and control the sweetness.

You are going to be so proud to serve this low-FODMAP Shrimp Cocktail sauce at your next party, or alongside my low-FODMAP Crispy Breaded Popcorn Shrimp recipe for a fun dinner!

You may also love my:

• Low-FODMAP Coconut Shrimp with Orange Sauce
• Low-FODMAP Tartar Sauce
• Low-FODMAP Southwest Salad with Southwest Dressing
• Low-FODMAP Four Dressing and Dip recipes; Ranch, No-Honey Dill, Secret Sauce and Sukiyaki
• Low-FODMAP Barbeque Sauce

Or check out over 550 more low-FODMAP recipes on the blog! IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

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Low-FODMAP Shrimp Cocktail Sauce/ Seafood Dipping Sauce; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting.

Servings: 10  (Yield about 10 ounces); 2 tbsp per serving

Prep Time: 5 mins

Total Time: 5 mins

Ingredients

• 6 ounces (one can) tomato paste (no onion, garlic added)
  • 2 tablespoons (1 ounce) is one low-FODMAP serving
• ½ cup (4 ounces) water
• 3 tablespoons prepared white horseradish
  • The brand I used (Silver Spring) contained: horseradish, distilled vinegar, water, salt, natural flavor
  • Some brands may be more ‘hot’ than others, adjust as necessary
  • 2 tablespoons is one low-FODMAP serving
• 2 teaspoons fresh squeezed lemon juice (do not substitute concentrates)
  • This is about ½ a small lemon
• 1/4 teaspoon salt
• 1 teaspoon sugar, more to taste (I used 1 tablespoon since I like my sauce a little sweet)
• 1 teaspoon Worcestershire sauce, gluten-free if necessary
  • 2 tablespoons is one low-FODMAP serving
  • There may be scant onion and garlic in your brand’s ingredients, but this is such a small amount it is typically tolerated
• 1/2-1 teaspoon dry mustard powder
  • Feel free to omit this, and/or titrate to taste, for a hotter sauce.  I like my low-FODMAP cocktail sauce to clean my sinuses 😉

Directions

• Whisk or blend all ingredients together *except dry mustard powder* until well combined
• Taste sauce, and add the mustard powder a bit at a time, if desired
• Refrigerate until use, lasts up to 4 weeks
• Tastes better made a day ahead