By Amanda Haas
Serve this spicy, smokin’ shrimp cocktail at your next get together. This grilled shrimp recipe has big-time flavor and comes fully-loaded with a fiery homemade cocktail sauce.
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|2 Pound||shrimp with tails, deveined|
|1 Teaspoon||Old Bay Seasoning|
|Chopped fresh Italian parsley, for garnish|
|2 Tablespoon||prepared horseradish|
|1 Tablespoon||lemon juice|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|To Taste||hot sauce (optional)|
Make the shrimp: when ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Rinse the shrimp in a colander and pat dry with paper towels.
2 Pound shrimp with tails, deveined
In a large bowl, toss the shrimp with the olive oil and Old Bay seasoning until well-coated. Arrange the shrimp on a baking sheet in a single layer.
2 olive oil
1 Teaspoon Old Bay Seasoning
Place the baking sheet with the shrimp on the grill grates. Close the lid and cook until opaque, 5-7 minutes.
350 ˚F / 177 ˚C
Make the cocktail sauce: In a small bowl, mix together the ketchup, horseradish, and lemon juice. Season with salt, black pepper, and hot sauce to taste. Transfer to a serving bowl.
1/2 Cup ketchup
2 Tablespoon prepared horseradish
1 Tablespoon lemon juice
To Taste kosher salt
To Taste freshly ground black pepper
To Taste hot sauce (optional)
Arrange the shrimp on a serving platter with the cocktail sauce in the center. Garnish with parsley and serve immediately. Enjoy!
Chopped fresh Italian parsley, for garnish
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