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Cranberry Basil Shrimp

by Sarah Kesseli January 28, 2015

Cranberry Basil Shrimp

Cranberry Basil Shrimp Cocktail


  • 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)
  • Note: want is spicy? add in 1 tbsp fresh horse radish or siriracha.

Preparation Instructions:

  1. First, boil your shrimp. Devien and place in ice.
  2. In blender, combine your basil, cranberries, and cocktail sauce. Blend then add in 1- 2 tsp of lemon juice and your sea salt. Blend until smooth.
  3. Spoon into 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 cold. Shrimp are safe at room temperature for 2 hours but need ice to maintain freshness if left out longer.
  4. I also like serving this with feta and gluten free crackers or dehydrated veggie chips!



Recipe by Lindsay at Cotter Crunch




Sarah Kesseli
Sarah Kesseli


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