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Especially with that homemade cocktail sauce.īathed in garlic, spice and citrus, this grilled shrimp cocktail is way beyond ordinary. So admit it, this looks a hell of a lot better than those flaccid, rubbery trays of shrimp from the grocery store, doesn’t it? Trust me, these grilled shrimp taste better too. I usually start with 2-3 minutes on the first side, before flipping and letting them cook for 1-2 more minutes. Just a few minutes on the fire and they’re perfectly plump, pink and juicy. Shrimp are an immediate gratification seafood. Preheat the grill to a medium high heat (about 400-450°) and add the shrimp skewers. I like to use metal skewers to save the hassle of soaking them first, but if you’re using wooden skewers, be sure to submerge them in water for at least 45 minutes to an hour, so they don’t burn on the grill. The skewers makes it faster and easier to flip multiple shrimp at once and prevents over cooking. Why? If they’re not secure, the shrimp can literally fall through the cracks. I find it easiest to grill shrimp when they’re skewered or kebabed. Chill the cocktail sauce until you’re ready to eat. Play with it, until you get it the way you like. If you want your sinuses to clear, add more horseradish. The nice thing about making your own is that you can adjust this sauce to your tastes. Just mix the ingredients in a bowl and taste for seasonings. Never made cocktail sauce before? It’s ready in approximately 2 minutes and it’s WAY better than the jarred stuff in the store. While the seafood rests in the garlicky marinade, make the cocktail sauce. Only 15-20 minutes in this easy marinade will add a ton of finger-licking flavor to the shrimp. Run a sharp paring knife down the back of the shrimp, about 1/8 to 1/4″ deep.Grab the legs (and head, if attached) and pull off the shell right up to the last segment and tail.If you’ve got fresh, peel and devein them (method shown above), leaving the last segment and the tail still attached. Dry the shrimp well with paper towels so the marinade will cling to the shrimp better. If you can only get frozen, make sure to thaw them completely before moving on to the rest of the recipe. Try to get the largest shrimp available, preferably U-15 to U-20. The quality of the shrimp make a difference - and fresh is always preferred. Grilled Shrimp Cocktail is packed with flavor from the first bite.

For the life of me, I don’t understand people that buy or even worse - serve - that stuff when the real deal is SO MUCH BETTER and so RIDICULOUSLY EASY to make. Too sweet, little heat - decidedly un-inspired. Small, bland, watery - weirdly translucent - they look like a plasticized mold of the real thing. The problem with those ready made shrimp cocktails that you find in the deli section at the supermarket are two-fold, first, the shrimp.