Gluten Free
Paleo
Shrimp
sizzlefish
sizzlefish wild gulf shrimp
under 30
Whole30
wild gulf shrimp
wild gulf shrimp recipe
wild shrimp
wild-caught shrimp
Cranberry Basil Shrimp
Cranberry Basil Shrimp
Lindsay at Cotter Crunch
2
20 minutes
5 minutes
140
American
Entree
Cranberry Basil Shrimp is a light, refreshing seafood appetizer that pairs tender wild-caught shrimp with a vibrant blend of tart cranberries, fresh basil, zesty lemon juice, and tangy cocktail sauce. Served chilled, this colorful dish delivers a delicious balance of sweet, savory, and herbaceous flavors, making it perfect for entertaining, holiday gatherings, or a healthy snack. Easy to prepare in under 30 minutes, it's a fresh, protein-packed recipe that's as beautiful on the table as it is flavorful.
Ingredients
- 1/2 cup fresh cranberries (or frozen and thawed)
- 1/2 bunch basil leaves, chopped
- gluten-free cocktail sauce (I buy mine from Whole Foods) or you can make your own.
- lemon juice
- 1 tbsp olive oil (optional for more creaminess)
- 1/4 tsp each black pepper and sea salt
- 10-12 medium wild-caught shrimp (preferably peeled)
Directions
First, boil your shrimp. Devien and place in ice.
In a blender, combine your basil, cranberries, and cocktail sauce. Blend, then add 1-2 tsp of lemon juice and your sea salt. Blend until smooth.
Spoon into a bowl. Place shrimp and veggies around the bowl and sprinkle a little basil and black pepper around the shrimp to add more flavor. Make sure to keep your shrimp on ice to keep them cold. Shrimp are safe at room temperature for 2 hours but need ice to maintain freshness if left out longer.
I also like serving this with feta and gluten-free crackers or dehydrated veggie chips!
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