Confession # 123 – I’m still getting used to the idea that it’s already holiday season in the blogger world.
Maybe because it’s a crisp 90 degrees out today and my mind is still on all those summer recipes I never got around to sharing.
But it’s nearly October and, for a food blogger, that means it’s practically Thanksgiving. Yup. Skipped right over Halloween. We might as well start talking about Christmas, too. Fa-la-la-la-la-la-la-la-la.
As a FIXer, it’s good to start talking about the holidays early because it can be tough staying on track (pumpkin pie – I’m looking at you). It takes some careful planning, but you can enjoy healthy and delicious versions of your favorite holiday foods all season long.
This year, I am working with three of my favorite bloggers from the 21 Day Fix World: Stephanie from The Foodie and The Fix, Becca from My Crazy Good Life, and Carrie from Carrie Elle. We have a some amazingly-yummy-nobody-would-ever-know-they-are-healthy Thanksgiving dishes for you all that will be perfect for the whole holiday season…and we are sharing some of our favorites today!
So stick with us. <3
Appetizers can be tricky on Thanksgiving. I mean, who wants to waste their appetite (and containers) before the meal even starts? But you kind of need to have SOMETHING to put out while you are putting the finishing touches on dinner.
I absolutely LOVED my Cranberry Holiday Salsa from last year’s Thanksgiving and I also dig a good bruschetta like my Holiday Bruschetta Appetizers or even a pretty Maple Cider Holiday Salad.
And, of course, this shrimp cocktail recipe, which I make for every holiday and I have been wanting to share with you for years. Now I have the perfect reason to.
And it’s really the perfect Thanksgiving starter for a FIXer. Think about it – you will only essentially be giving up a little red if you indulge in this tasty app! You still have a TON of colors left for the rest of the meal…right?
Generally, I am not a shrimp cocktail fan. Cocktail sauce just isn’t up there with my fav condiments…and the whole water logged shrimp thing? No thanks.
That’s why this Roasted Shrimp Cocktail is such a game changer. It’s based off a Ina Garten recipe and that lady knows what’s up. Adding just a little olive oil, kosher or sea salt to your shrimp and roasting it until it turns pink makes for one tasty and holiday worthy app. I top mine with some lemon zest for an extra pop and the color doesn’t hurt either. I think Ina would approve.
As far as this fun and festive sauce, I got the idea of the Cranberry Horseradish Chutney because, like I said, I always felt like Cocktail Sauce wasn’t living up to it’s potential. And I am a huge fan of sweet and spicy sauces like this one, especially during the holidays. You could blend it up, but I love the chutney like consistency…and I dream about slathering it on a leftover turkey sandwich on the day after Thanksgiving. #dreambig
If the thought of Cranberry Chutney does not make you giddy like me, you can totally grab a jar of your favorite cocktail sauce from the store and call it a day. Because, let’s be honest- these shrimp are tasty no matter what you dip them into!
How to Make Shrimp Cocktail
I love roasted shrimp cocktail and its very simple to do!
- Preheat your oven to 400 degrees.
- Place cleaned shrimp on a parchment lined sheet pan and coat them with the olive oil. Sprinkle shrimp with salt.
- Roast shrimp for 8 to 10 minutes, just until pink and firm and cooked through. Then garnish with fresh lemon zest, and set aside to cool.
- Serve with homemade cranberry horseradish chutney (see recipe card below) or your favorite jarred cocktail sauce.
Is this Shrimp Cocktail recipe allergy friendly?
It’s gluten-free, dairy-free and refined sugar-free, and perfect for FIXers or anyone with food sensitives. Unless, of course, they are sensitive to shellfish. Then, Cranberry Holiday Salsa might be a great option.
Are these just for Thanksgiving?
No way! Make this roasted shrimp cocktail for any holiday, dinner party, brunch, or even meal prep!
Can Shrimp Cocktail be made ahead for my Holiday meal?
Yes and no. The chutney would be fine to make ahead, but the shrimp will be best on the first day. If you have leftovers, they will be fine for a couple days in an airtight container in the refrigerator.
Now that I have you fully in the holiday spirit, check out these drool worthy recipes from the rest of the crew!
Is there a better reason to talk about Thanksgiving in September than this heavenly Pumpkin Custard Tart with Bourbon Nutmeg Coconut Whip from the Foodie and the Fix? I kinda don’t think so. Plus Stephanie is such a genius with FIX friendly desserts and I LOVE the step by step instructions for the yummy pecan crust!
And these 21 Day Fix Easy Roasted Sweet Potatoes from Carrie Elle are so addicting, you guys…think sweet potato crack. The perfect mix of sweet and savory and oh-so-good-for-you, too! Fun fact? Sweet potato sides are my absolute favorite part of Thanksgiving dinner!
Oh – and don’t forget this deliciousness – Simple Mashed Cauliflower from Becca at My Crazy Good Life. She is such a smarty and uses Greek yogurt to make this dish extra creamy…and since it’s low carb, you can for sure have seconds! My kinda side dish!
Want even more Holiday or Thanksgiving recipes? Check these out-
21 Day Fix and 2B Mindset Thanksgiving Recipes
40+ Gluten Free Thanksgiving Recipes
21 Day Fix Appetizers for the Holiday Season
Enjoy the printable Shrimp Cocktail Recipe below!
Roasted Shrimp Cocktail
- 2 pounds 15- 18 count raw shrimp peeled and deveined with the tail still on
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt
- Zest from 1 lemon
- 1 1/2 cups fresh cranberries
- 2 Tablespoons water
- 2 Tablespoons tomato paste
- 2 Tablespoons honey
- 1 Tablespoons horseradish plus more to taste...I added an extra tsp
- Salt and pepper
- Preheat your oven to 400 degrees.
- Place cleaned shrimp on a sheet pan (I line mine with parchment for easy cleanup) and coat them with the olive oil. Sprinkle shrimp with salt, then roast for 8 to 10 minutes, just until pink and firm and cooked through.
- Garnish with fresh lemon zest, then set aside to cool.
- Heat cranberries and water over medium high heat until berries begin to burst, stirring consistently. Remove from heat and stir in remaining ingredients, adjusting horseradish and seasonings to taste. Chill in the fridge before serving with shrimp.
Looking forward to trying this recipe out for thanksgiving! questions–can this be made ahead of time or is best to make the day of? Thanks ?
Yay! The chutney is great to make ahead and the shrimp is fine leftover, but I love it best on the first day!