Easy Cranberry Basil Shrimp Cocktail with the best homemade cocktail sauce. Paleo and low carb!
- 1 pound medium wild caught shrimp, peeled deveined (see notes for substitute)
- 1/2 to 2/3 cup fresh cranberries
- 1/2 bunch basil leaves, chopped
- 1/2 to 2/3 cup gluten free cocktail sauce*
- 2 teaspoons lemon juice or lime juice
- Pinch kosher salt
- 1 teaspoon honey, optional
- 1 Tablespoon olive oil, optional for more creaminess
- 1–2 teaspoons fresh tabasco or chili sauce, optional for extra spiciness
- Pinch of black pepper and/or peppercorns and fresh herbs, for garnishing
- First, in a large pot, boil the shrimp until they turn pink or about 2-3 minutes. Drain the water and allow the shrimp to cool to room temperature and place in ice.
- In a blender, combine the cranberries, basil, and cocktail sauce. Add in 1- 2 teaspoons of lemon juice, salt, and honey. Blend until smooth. Slowly add in olive oil for extra creaminess and/or tabasco sauce for extra heat, if desired.
- Spoon sauce into bowl and garnish with black pepper, extra cranberries, and herbs.
- Place shrimp and veggies around the bowl and garnish platter with extra basil. Squeeze fresh lemon on top of shrimp before serving. (Shrimp are safe at room temperature for 2 hours but need to be on ice to maintain freshness if left out longer.)
Substitutes – Precooked shrimp can be used in place of raw shrimp.
Homemade Cocktail Sauce – In a small bowl, mix together 1/2 cup of corn syrup free ketchup, 2 Tablespoons fresh grated horseradish, gluten free Worcestershire sauce, 1 Tablespoon lemon juice, pinch of sea salt and black pepper each.
Nutrition below includes shrimp and 2 Tablespoon sauce.
- Prep Time: 10
- Cook Time: 5
- Category: appetizer
- Method: blend
- Cuisine: American
- Serving Size:
- Calories: 99
- Sugar: 3.8 g
- Sodium: 287 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 8.1 g
- Fiber: 0.8 g
- Protein: 15.7 g
- Cholesterol: 121.6 mg
Keywords: cocktail sauce, cranberry, paleo, appetizer, shrimp, healthy appetizer