Cranberry Basil Shrimp Cocktail Recipe

Introduction

This Cranberry Basil Shrimp Cocktail offers a fresh and vibrant twist on a classic appetizer. Combining tangy cranberries with aromatic basil creates a flavorful sauce that perfectly complements tender, wild-caught shrimp. It’s an elegant and easy dish sure to impress your guests.

Ingredients

• 1 pound medium wild caught shrimp, peeled and deveined
• 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. Step 1: In a large pot, bring water to a boil. Add the shrimp and cook until they turn pink, about 2-3 minutes. Drain and transfer the shrimp to a bowl of ice water to cool to room temperature. Drain again and set aside on ice.
2. Step 2: In a blender, combine cranberries, chopped basil, and gluten free cocktail sauce. Add lemon or lime juice, kosher salt, and honey if using. Blend until smooth.
3. Step 3: Slowly blend in olive oil to add creaminess, and tabasco or chili sauce for heat, if desired. Adjust seasoning to taste.
4. Step 4: Spoon the sauce into a serving bowl. Garnish with black pepper, extra cranberries, and fresh herbs.
5. Step 5: Arrange the shrimp and any additional veggies or garnishes around the sauce bowl. Sprinkle with extra basil and freshly squeeze lemon juice over the shrimp before serving.

Tips & Variations

• For a milder sauce, omit the tabasco and honey for a more straightforward tart and herbal flavor.
• Substitute cooked crab meat or lobster for shrimp to create a different seafood variation.
• Use frozen cranberries if fresh are not available, but rinse and thaw before blending.
• Add finely minced garlic or shallots to the sauce for an extra flavor layer.

Storage

Keep shrimp cocktail refrigerated in an airtight container for up to 2 days. Store the cranberry basil sauce separately to maintain freshness. When ready to serve, bring both to chilled temperature. Avoid leaving shrimp at room temperature for more than 2 hours; keep on ice during serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Simply thaw completely, drain excess water, and proceed with boiling or cooking as instructed.

Is the cocktail sauce in this recipe spicy?

The base cocktail sauce is mild, but adding tabasco or chili sauce gives it an optional spicy kick. You can adjust the heat level to your preference or omit for a milder dish.

Cranberry Basil Shrimp Cocktail Recipe

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5 from 98 reviews

A vibrant and refreshing Cranberry Basil Shrimp Cocktail featuring tender wild-caught shrimp paired with a tangy, herbaceous cranberry basil sauce. This recipe combines the bright tartness of fresh cranberries with aromatic basil, complemented by a gluten-free cocktail sauce and optional spicy and creamy enhancements, perfect as a light appetizer or elegant starter.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp

• 1 pound medium wild caught shrimp, peeled and deveined

Sauce

• 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 extra creaminess)
• 1–2 teaspoons fresh tabasco or chili sauce (optional for extra spiciness)

Garnish

• Pinch of black pepper and/or peppercorns
• Fresh herbs
• Extra basil leaves
• Extra fresh cranberries
• Fresh lemon wedges (for squeezing on shrimp)

Instructions

1. Boil the shrimp: In a large pot, bring water to a boil and cook the shrimp until they turn pink, which will take about 2 to 3 minutes. Drain the shrimp and immediately cool them to room temperature, then place them on ice to keep fresh.
2. Prepare the sauce: In a blender, combine the fresh cranberries, chopped basil leaves, and gluten-free cocktail sauce. Add 1 to 2 teaspoons of lemon or lime juice, a pinch of kosher salt, and honey if using. Blend everything until smooth. For added creaminess, slowly blend in olive oil, and for extra heat, add fresh tabasco or chili sauce as desired.
3. Assemble and garnish: Spoon the cranberry basil sauce into a serving bowl. Garnish with a pinch of black pepper, extra fresh cranberries, and additional herbs to enhance flavor and presentation.
4. Serve the shrimp: Arrange the chilled shrimp around the bowl of sauce along with some fresh basil leaves and other vegetables if desired. Just before serving, squeeze fresh lemon juice over the shrimp to brighten the flavors. Keep the shrimp on ice if they will be out for more than 2 hours to maintain freshness.

Notes

• For a substitute, you can use cooked frozen shrimp if wild-caught fresh shrimp are unavailable.
• Ensure the cocktail sauce used is gluten-free if avoiding gluten.
• The honey is optional and can be omitted to keep the sauce less sweet.
• Olive oil is optional but adds a smooth, creamy texture to the sauce.
• Chili sauce or tabasco is optional for those who prefer a spicier kick.
• Keep shrimp chilled on ice for safety if serving for extended periods.

Keywords: cranberry, basil, shrimp cocktail, gluten free, appetizer, seafood, cocktail sauce, herbaceous sauce