This cocktail sauce recipe uses fresh onion, prepared horseradish and hot sauce for an amazing punch. Serve it with grilled succulent shrimp.
Table of Contents
The problem with traditional shrimp cocktail
The shrimp in shrimp cocktail is usually boiled or steamed and while it tastes good, it’s not quite perfect.
When chefs boil shrimp for shrimp cocktail, they usually make a vegetable broth and simmer the shrimp in the broth until it’s cooked through.
This imparts the broth flavor, but some of the shrimp flavor washes away in all that liquid.
Steaming is another option. The problem with that though is that you’re just using a bit of water, so you can’t really add much flavor. And if you season the shrimp, the steam may wash it off.
Why you should grill cocktail shrimp
Instead of boiling or steaming shrimp, I like to grill it. But this isn’t like my standard grilled shrimp recipe that’s packed with a punch of umami flavors.
This grilled shrimp still has the simplicity of pure succulent pink shrimp cocktail shrimp with just a touch of that court bouillon flavor that it’s known for. I accomplish that by using a certain seasoning and grilling the shrimp at a lower temperature.
And if you want to add some smoke flavor, grill the shrimp on a charcoal grill or pellet grill. Pecan or alder woods are nice mild woods that go great with seafood.
What is shrimp cocktail sauce
It wouldn’t be shrimp cocktail without the signature red cocktail sauce.
The tomato-based condiment is most commonly made with ketchup, horseradish sauce, Worcestershire sauce and lemon juice.
My homemade cocktail sauce recipe punches it up even more with fresh grated onion and a dash of hot sauce.
Ingredients
- Shrimp: Look for peeled, deveined raw shrimp that is 16-20 per pound.
- Oil: Olive oil, avocado oil or canola oil will all work.
- Seasoned Salt: The key to getting that familiar shrimp cocktail flavor is to include the flavors of vegetable broth. Lawry’s Seasoned Salt does a great job at that because it includes onion, garlic and other spices. Plus the paprika and turmeric help with the color.
- Ketchup
- Lemon: You’ll need the zest and juice of one fresh lemon.
- Prepared Horseradish: This is usually found in lunch meat section.
- Onion: Grate part of the onion on a cheese grater. This releases the juices and makes it really fine.
- Worcestershire Sauce: For a little umami.
- Hot Sauce: I like tabasco sauce for this recipe.
Substitutions: Instead of seasoned salt, you can also just use kosher salt.
See the full recipe card below for servings and a full list of ingredients.
How to grill cocktail shrimp
If you’re using a gas or charcoal grill, set the temperature to medium-low, around 275F degrees with a direct heat zone.
If you’re using a pellet smoker, set the temperature to 300F. Pellet grills are automatically setup with an indirect heat zone, so they need a little more heat.
PRO TIP: Make sure that your grill grates are clean. You want the shrimp to be as pristine as possible without black grill marks.
- STEP ONE: In a small bowl, mix together the ketchup, fresh lemon juice, lemon zest, prepared horseradish, grated onion, Worcestershire sauce and hot sauce. Refrigerate until ready to use.
To grate the onion, run it across a cheese grater. You’ll need about one tablespoon.
PRO TIP: Start by making the cocktail sauce. It tastes better when it sits for a bit.
- STEP TWO: Place the shrimp in a large bowl. Toss with the oil and seasoned salt.
- STEP THREE: Place the shrimp on the clean grill grates in a single layer. If using a charcoal grill or gas grill, cook for 4 minutes per side. If using a pellet grill, cook for 5 minutes per side.
PRO TIP: The shrimp are fully cooked through when they reach an internal temperature of 145F degrees. I use a Thermapen ONE digital meat thermometer to measure temps. You can also tell they're done if they are pink and no longer translucent.
- STEP FOUR: Remove the cooked shrimp from the grill and place it on a pan. Chill in the fridge for at least 30 minutes. They’re best served cold.
How to serve grilled shrimp cocktail
To serve a crowd, place the grilled shrimp in a large serving bowl or platter. Remove the cocktail sauce from the fridge and give it a stir. Serve with the shrimp.
For individual shrimp cocktail appetizers, add a spoonful of cocktail sauce to a glass. Then, place the shrimp along the rim of the glass. Add a sprig of parsley and lemon wedge to the glass. Keep refrigerated until just before service.
To enjoy, hold the shrimp by the tail and dip it in the cocktail sauce.
Storage
You can make grilled shrimp and cocktail sauce one to two days in advance. Just follow the recipe above and keep everything cold. Then, assemble when it’s time to enjoy.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
GCG Pro Pitmaster Tips
- Save time by using peeled, deveined shrimp
- Clean your grill grates for pristine shrimp
- Grill the shrimp at a lower temp to keep them juicy
- Refrigerate the shrimp after grilling
- Grate fresh onion into the cocktail sauce for an added punch
Frequently Asked Questions
Shrimp dipping sauce, also known as cocktail sauce, is usually made with ketchup, lemon juice and Worcestershire sauce. Many times horseradish and hot sauce are added for zing.
Cocktail sauce is actually made with ketchup. Ketchup is made with tomato sauce, vinegar, corn syrup and spices. Cocktail sauce has added ingredients like horseradish and Worcestershire sauce.
Cocktail sauce is one of the most common condiments served with shrimp, but shrimp can also be dipped in ailoli, which is mayonnaise seasoned with different ingredients.
I don’t recommend it. I cooked dozens of shrimp to find the ideal temp. When you smoke them at 200, 225 or 250, it takes too long for the shrimp to get fully cooked through and they end up dry and rubbery.
I recommend cooking them at 275F on a gas or charcoal grill and at 300F on a pellet grill.
More seafood appetizers
Newest Recipes
Want even more great grilling recipes and tips? Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. If you make a recipe, please leave a comment and rating below.
Grilled Shrimp and Cocktail Sauce
Ingredients
Cocktail Sauce
- 3/4 cup ketchup
- 1 lemon, zest and juice
- 3 tbsp prepared horseradish
- 1 tbsp white onion, grated
- 1 tbsp Worcestershire sauce
- 1/4 tsp hot sauce
- pinch salt
Grilled Cocktail Shrimp
- 2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp Lawry's Seasoned Salt
Instructions
- Heat Grill: If using a charcoal or gas grill, heat the grill to medium-low, around 275F degrees with a direct heat zone. If using a pellet smoker, set the temperature to 300F degrees.
- Make Sauce: In a small bowl, combine all of the sauce ingredients. Stir and refrigerate until ready to serve.
- Season: Place the shrimp in a large bowl. Toss with the olive oil and seasoned salt until coated.
- Grill: Place the shrimp on the grill in a single layer. On a charcoal or gas grill, cook for 4 minutes per side. On a pellet grill, cook for 5 minutes per side. The internal temp should be 145F.
- Chill: Once cooked through, remove the shrimp from the grill and place on a pan. Refrigerate for at least 30 minutes.
- Add: Once chilled, serve the shrimp with the cocktail sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
