Nana Pat set these by the drinks table and everyone kept circling back like it was a tradition.

These low carb shrimp cocktail cups are my shortcut version of the appetizer my Nana Pat used to set by the drinks table at every family get-together. People would wander over to refill their glasses, grab ‘just one more,’ and suddenly half the tray was gone. Instead of a big communal platter, I tuck the shrimp and cocktail sauce into individual mason jars—easy to prep ahead, easy to grab, and no one has to hover awkwardly over the buffet. They’re light, low carb, and feel just a little bit special without a lot of work, which is exactly what I need on a busy weeknight or when I’m hosting after work.

Set the mason jars on a tray near the drinks table with a small bowl of lemon wedges and a shaker of Old Bay or smoked paprika so guests can customize their cup. These go well with crisp white wine, light beer, or sparkling water with lime. If you want to round things out into more of a spread, pair them with a simple veggie platter and some cheese and nuts to keep everything low carb but still party-friendly. For a casual family night, I’ll serve these alongside a big green salad and roasted veggies and call it dinner.

Servings: 6

1 1/2 pounds large cooked shrimp, peeled and deveined, tails on (about 30–36 shrimp)

1/2 teaspoon hot sauce (optional, to taste)

2 tablespoons chopped fresh parsley (plus extra for garnish)

Pat the cooked shrimp dry with paper towels and keep them chilled in the refrigerator while you prep the rest of the recipe.

In a medium bowl, whisk together the no-sugar-added ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), kosher salt, and black pepper until smooth and well combined. Taste and adjust the horseradish or hot sauce to your heat preference.

In a small bowl, stir together the finely diced celery, cucumber, red onion, and chopped fresh parsley.

Set out the 6 small mason jars on your counter. Spoon about 2 tablespoons of the cocktail sauce into the bottom of each jar, spreading it out into an even layer.

Divide the celery-cucumber-onion mixture evenly among the jars, sprinkling it over the cocktail sauce to form a fresh, crunchy layer.

Arrange 5 to 6 shrimp upright in each jar, tails pointing up so they’re easy to grab. Nestle the shrimp down into the veggie layer and sauce so they’re secure but still visible from the top.

If you have any remaining cocktail sauce, spoon a tiny drizzle over the tops of the shrimp in each jar, then sprinkle with a pinch of chopped parsley for color.

Cover the jars with lids or plastic wrap and refrigerate for at least 30 minutes and up to 4 hours before serving to let the flavors mingle and keep everything nicely chilled.