For extra richness, add a small dollop of prepared horseradish mayo or avocado crema on top of the shrimp just before serving. If you like things spicier, stir a pinch of cayenne into the cocktail sauce or dust the tops with Old Bay or smoked paprika. To keep the cups very low carb, stick with no-sugar-added ketchup and double-check your Worcestershire label; if you don’t have it, a dash of coconut aminos or soy sauce plus a squeeze of lemon works in a pinch. You can also swap part of the shrimp for lump crab meat or cooked bay scallops for a little seafood mix, or use smaller jars and 3–4 shrimp each for bite-size party portions. For meal prep, the sauce and chopped veggies can be made a day ahead; assemble the jars the morning of your event so the shrimp stays firm and fresh. If you don’t have mason jars, use small juice glasses, ramekins, or clear plastic cups so you still get that layered look on the drinks table.
