This 21 Day Fix Roasted Shrimp Cocktail with Cranberry Horseradish Chutney is the perfect protein packed Thanksgiving appetizer!  You’ll still have plenty of room (and containers) to indulge in your holiday meal!  

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 21 Day Fix Cranberry Holiday Salsa from last year’s Thanksgiving and I also dig a good bruschetta like my Holiday Bruschetta Appetizers {21 Day Fix}.
And, of course, this shrimp cocktail, 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?


  • 2 pounds (15- 18 count) raw shrimp, pealed and deveined with the tail still on
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • zest from 1 lemon
  • 1 1/2 cups of fresh cranberries
  • 2 T water
  • 2 T tomato paste
  • 2 T honey
  • 1 T horseradish (plus more to taste...I added an extra tsp)
  • salt and pepper


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  1. Preheat your oven to 400 degrees.
  2. 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.
  3. Garnish with fresh lemon zest, then set aside to cool.
  4. For the sauce: 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.

recipes adapted by : confessionsofafitfoodie.com