Free Recipe

Grilled Shrimp Cocktail

Instead of boiling the shrimp like the classic version, these get a quick char on the grill, which adds a smoky sweetness that pairs perfectly with a sharp, homemade cocktail sauce. It is light, fast, and a great starter before a heavier barbecue main.

Prep20 min

Cook6 min

Total26 min

ServingsServes 6 as an appetizer

DifficultyEasy

Rating★ 4.3

Why You'll Love This

Ready in under 30 minutes
Smoky char replaces the usual boiled flavor
Homemade cocktail sauce with real horseradish bite

Ingredients

1 1/2 lb large shrimp (16-20 count), peeled and deveined, tails left on
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup ketchup
2 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/4 tsp hot sauce (optional, for extra heat)
1 lemon, cut into wedges, for serving

Method

If using wooden skewers, soak 4 to 6 of them in a dish of water for at least 20 minutes so they do not catch fire on the grill.
Pat the shrimp completely dry with paper towels; wet shrimp will steam instead of getting a nice char.
In a large bowl, toss the shrimp with the olive oil, garlic powder, salt, and pepper until every piece is lightly coated.
Thread 5 to 6 shrimp onto each soaked skewer, piercing through both the thick and thin end of each shrimp so it lies flat and does not spin when you flip it.
Preheat your grill to medium-high heat, around 400 degrees Fahrenheit, and clean the grates with a grill brush, then lightly oil them using tongs and a folded paper towel dipped in vegetable oil.
Place the skewers directly over the heat and grill for 2 to 3 minutes per side, until the shrimp turn from translucent gray to opaque pink and white with light grill marks; do not walk away, as shrimp cook very fast and turn rubbery if left too long.
While the shrimp grill, make the cocktail sauce by whisking together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using) in a small bowl until smooth.
Remove the shrimp from the grill as soon as they are opaque all the way through and firm to the touch, and slide them off the skewers onto a plate.
Chill the shrimp in the refrigerator for at least 15 minutes if you prefer a cold cocktail-style presentation, or serve them warm right off the grill.
Arrange the shrimp around a small bowl of cocktail sauce on a platter with lemon wedges for squeezing.

Tips

Double-skewering each shrimp through two points keeps them from spinning when you try to flip them, which makes grilling much easier for a beginner.
Shrimp are done the moment they curl into a loose C shape; if they curl into a tight O shape, they have overcooked and gone rubbery.

Nutrition (estimated per serving)

Calories: 150

Protein: 18g

Fat: 4g

Carbs: 10g

Fiber: 1g

Sodium: 650mg