The ready-made shrimp cocktails from the supermarket deli often disappoint for two reasons: the shrimp and the sauce. The shrimp are usually small, bland, watery and oddly translucent, while the jarred cocktail sauce tends to be too sweet and lacking in heat. Homemade grilled shrimp cocktail, by contrast, is vibrant, flavorful and surprisingly simple to prepare. A short marinade and a quick grilled char transform shrimp into a show-stopping appetizer.
Quality matters. Fresh shrimp are best—look for the largest size you can find, ideally U-15 to U-20. If you must use frozen, thaw them completely and pat them dry with paper towels so the marinade clings and the shrimp sear properly on the grill.
How to peel and devein shrimp
If your shrimp are fresh, peel and devein them, leaving the last shell segment and the tail intact for presentation and handling.
- Pull off the legs (and head, if attached) and remove the shell up to the last segment, leaving the tail in place.
- Run a sharp paring knife down the back about 1/8 to 1/4 inch and slice slightly to expose the vein.
- Lift out the dark vein and discard it.
Marinade for grilled shrimp cocktail
- Garlic
- Lemon or lime zest
- Olive oil
- Red pepper flakes
- Freshly ground black pepper
A brief 15–20 minute marinade is all this needs—just enough time for the garlic, citrus and spice to flavor the shrimp without breaking down their texture.
While the shrimp marinate, make the cocktail sauce. It comes together in about two minutes and far surpasses store-bought versions.
Homemade cocktail sauce ingredients
- Ketchup
- Prepared horseradish
- Worcestershire sauce
- Lemon juice
- Hot sauce (to taste)
Combine the ingredients in a small bowl and taste, adjusting horseradish, hot sauce or lemon juice to achieve the balance you prefer. Chill the sauce until serving.
Making the sauce yourself lets you control the heat and tang: add more horseradish for a sinus-clearing kick, more hot sauce for heat, or extra lemon for brightness. Adjust until it suits your palate.
Best way to grill shrimp? Kebab them.
Skewering shrimp makes grilling easier and prevents them from falling through the grill grates. It also simplifies flipping and helps ensure even cooking. Metal skewers are convenient because they don’t need soaking; if you use wooden skewers, soak them for 45 minutes to an hour to prevent burning.
Preheat the grill to medium-high (about 400–450°F). Thread each shrimp onto the skewer through the head-end and then again through the tail section so it sits securely. Grill for about 2–3 minutes per side until the shrimp are pink, opaque and just firm to the touch—usually 4–6 minutes total.
These grilled shrimp look and taste far superior to the rubbery trays from the grocery store, especially when paired with the bright, zesty homemade cocktail sauce.
Bathed in garlic, citrus and a touch of heat, grilled shrimp cocktail is addictive. The sauce should be tingly, tangy and spicy—adjust the horseradish and hot sauce to your preference. Serve the shrimp hot off the grill or chilled; both are excellent and make it easy to prepare ahead for guests.
For elegant hors d’oeuvres, spoon a tablespoon or two of cocktail sauce into small glasses or shot glasses and perch a shrimp on the rim. This appetizer is great for entertaining and pairs well with simple sides or other seafood starters.
Recipe highlights:
- Prep time: about 20 minutes (including marinating)
- Cook time: about 6 minutes on the grill
- Serves: 4
Grilled Shrimp Cocktail
SPECIAL EQUIPMENT:
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10-inch metal or wooden skewers
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Charcoal or gas grill
INGREDIENTS:
- 1 pound large shrimp peeled and deveined
- 1 clove garlic minced
- ⅛ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 lime zested
- ¼ teaspoon freshly ground pepper
For cocktail sauce
- ⅔ cup ketchup
- 2 tablespoon prepared horseradish
- 2 teaspoon lemon juice
- 2 teaspoon Worcestershire sauce
- A few drops of your favorite hot sauce optional
- Special equipment: 10″ metal or wooden skewers
DIRECTIONS:
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Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely and let marinate for 15–20 minutes.
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Meanwhile prepare the cocktail sauce. In a small bowl combine ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce if using. Stir to combine and adjust seasoning to taste.
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Heat grill to medium-high (about 400°F). Skewer the shrimp through the head end and again through the tail section so each shrimp is secure. Grill 2–3 minutes per side, until pink and firm.
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Serve the shrimp alongside the chilled cocktail sauce.
NOTES:
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