Best 6 Grilled Shrimp Cocktail Recipes

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE

Steps:

• In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
• Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

MARINATED GRILLED SHRIMP COCKTAIL

Steps:

• Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
• In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
• Preheat grill or broiler.
• When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
• Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
• Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
• 2 cloves garlic
• Coarse salt
• 1 cup prepared mayonnaise
• 2 lemons, zested
• 1 lemon, juiced
• Freshly ground black pepper
• Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
• In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.

LEMON GRILLED SHRIMP COCKTAIL

Steps:

• 1. Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)
• 2. Combine all the marinade ingredients in a large bowl.
• 3. Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.
• 4. Prepare hot coals for grilling or preheat the broiler.
• 5. Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.
• 6. To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.

GRILLED SHRIMP COCKTAIL

Steps:

• 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.
• 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.
• 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.
• Place the shrimp in the brine and refrigerate for 1 hour.
• Preheat all grates of a well-oiled charcoal or gas grill to medium.
• Remove the shrimp from the brine and lightly pat dry with paper towels.
• In a bowl, toss the shrimp in the canola oil.
• In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.
• Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.
• 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.

GRILLED SHRIMP SCAMPI COCKTAIL

Steps:

• Place shrimp, olive oil, garlic, salt, and black pepper in a resealable plastic bag. Coat shrimp with oil mixture, squeeze out excess air, and seal bag. Marinate in refrigerator for up to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes per side. Peel shrimp.
• Serve with cocktail sauce and lemon wedges.