Easy Cranberry Basil Shrimp Cocktail
Ingredients
-
1
pound
medium wild caught shrimp, peeled and deveined
-
½ to ⅔
cup
fresh cranberries
-
½
bunch
basil leaves, chopped
-
½ to ⅔
cup
gluten free cocktail sauce
-
2
teaspoons
lemon juice or lime juice
-
1
pinch
kosher salt
-
1
teaspoon
honey (optional)
-
1
tablespoon
olive oil (optional for creaminess)
-
1–2
teaspoons
fresh tabasco or chili sauce (optional for spiciness)
-
1
pinch
black pepper and/or peppercorns and fresh herbs (for garnishing)
Instructions
- Boil the shrimp in a large pot until they turn pink, about 2-3 minutes, then drain and cool to room temperature.
- In a blender, combine cranberries, basil, and cocktail sauce. Add lemon juice, salt, and honey, then blend until smooth.
- Slowly add olive oil for creaminess and tabasco sauce for heat if desired.
- Spoon the sauce into a bowl and garnish with black pepper, extra cranberries, and herbs.
- Arrange shrimp and veggies around the bowl, garnishing the platter with extra basil. Squeeze fresh lemon on top of the shrimp before serving.
Nutrition Facts (estimated)
Servings
6
Calories
99
Total fat
0.7g
Total carbohydrates
8.1g
Total protein
15.7g
Sodium
287mg
Cholesterol
121.6mg
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