Description

Easy Cranberry Basil Shrimp Cocktail with the best homemade cocktail sauce. Paleo and low carb!

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.)

Notes

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

Nutrition

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