Grilled Shrimp Cocktail

Name: Grilled Shrimp Cocktail
Total time: 4 h 5 min
Yield: 6 servings
Ingredients: 2 cups ketchup; 2 tablespoons freshly grated horseradish root; 2 tablespoons high-quality bottled horseradish; 2 tablespoons freshly squeezed lemon juice; 1½ tablespoons Worcestershire sauce; 1 tablespoon hot sauce; 2 medium shallots; 8 cups water; ¼ cup kosher salt; 2 tablespoons granulated sugar; 2 whole lemons; 4 cloves garlic; 3 cups ice; 24 pieces large shrimp; ⅓ cup canola or vegetable oil; ½ cup extra virgin olive oil; 2 lemons lemon juice; ¼ cup minced chives; 1 to taste Kosher salt; 1 to taste black pepper; 2 whole lemons; 8 wedges lemon wedges

A fresh take on classic shrimp cocktail featuring grilled jumbo shrimp served with a homemade horseradish-spiked cocktail sauce. The shrimp are brined before grilling to ensure perfect texture and flavor, then finished with a bright citrus-herb olive oil.

6 servings

4 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cups ketchup
•2 tablespoons freshly grated horseradish root
•2 tablespoons high-quality bottled horseradish
•2 tablespoons freshly squeezed lemon juice
•1½ tablespoons Worcestershire sauce
•1 tablespoon hot sauce
•2 medium shallots
•8 cups water
•¼ cup kosher salt
•2 tablespoons granulated sugar
•2 whole lemons
•4 cloves garlic
•3 cups ice
•24 pieces large shrimp
•⅓ cup canola or vegetable oil
•½ cup extra virgin olive oil
•2 lemons lemon juice
•¼ cup minced chives
•1 to taste Kosher salt
•1 to taste black pepper
•2 whole lemons
•8 wedges lemon wedges

Cooking Instructions

1.
Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.
120 min
2.
Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.
10 min
3.
For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.
15 min
4.
Place the shrimp in the brine and refrigerate for 1 hour.
60 min
5.
Preheat all grates of a well-oiled charcoal or gas grill to medium.
15 min
6.
Remove the shrimp from the brine and lightly pat dry with paper towels.
5 min
7.
In a bowl, toss the shrimp in the canola oil.
2 min
8.
In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.
5 min
9.
Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.
8 min
10.
Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.
5 min

Grilled Shrimp Cocktail

6 servings

4 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cups ketchup

•2 tablespoons freshly grated horseradish root

•2 tablespoons high-quality bottled horseradish

•2 tablespoons freshly squeezed lemon juice

•1½ tablespoons Worcestershire sauce

•1 tablespoon hot sauce

•2 medium shallots

•8 cups water

•¼ cup kosher salt

•2 tablespoons granulated sugar

•2 whole lemons

•4 cloves garlic

•3 cups ice

•24 pieces large shrimp

•⅓ cup canola or vegetable oil

•½ cup extra virgin olive oil

•2 lemons lemon juice

•¼ cup minced chives

•1 to taste Kosher salt

•1 to taste black pepper

•2 whole lemons

•8 wedges lemon wedges

Cooking Instructions

Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.

120 min

Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.

10 min

For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.

15 min

Place the shrimp in the brine and refrigerate for 1 hour.

60 min

Preheat all grates of a well-oiled charcoal or gas grill to medium.

15 min

Remove the shrimp from the brine and lightly pat dry with paper towels.

5 min

In a bowl, toss the shrimp in the canola oil.

2 min

In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.

5 min

Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.

8 min

10.

Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

5 min