• 1 pound medium wild caught shrimp (preferably peeled). See notes for no cook option
  • 1/2 to 2/3 cup fresh cranberries
  • 1/2 bunch basil leaves chopped
  • 1/2 to 2/3 c Gluten free cocktail sauce
  • Pinch of sea salt
  •  2 tsp Lemon or lime juice juice
  • 1 tsp of honey or agave
  • 1 tbsp olive oil (optional for more creaminess)
  • Pinch of black pepper and/or peppercorns for garnishing.
  • Notewant is spicy? add in 1 tbsp fresh tabasco or chili sauce.


  1. First, boil your shrimp. Cook the shrimp, stirring occasionally, until they turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain the water and then cool the shrimp to room temperature. Devien and place in ice.
  2. Next make your sauce. In blender, combine your, cranberries, basil, and cocktail sauce. Blend then add in 1- 2 tsp of lemon juice, sea salt, and optional honey. Blend until smooth. If it’s not creamy enough for your liking, blend on low and slow add in 1 tbsp extra virgin olive oil or grapeseed oil..For extra spicy, mix in 1-2 tsp tabasco sauce.
  3. Spoon sauce into bowl and garnish 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.
  5.  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.
  6. See notes for other uses of sauce!

Recipe source: cottercrunch