Cranberry Basil Shrimp Cocktail
Easy Cranberry Basil Shrimp Cocktail with the best homemade cocktail sauce. Paleo and low carb!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
Spoon sauce into bowl and garnish with black pepper, extra cranberries, and herbs.
- 4
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.)