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Grilled Shrimp Cocktail
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.
Prep Time
5 Minutes
Cook Time
10 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Shrimp
| 2 Pound | shrimp with tails, deveined |
main
| 2 | olive oil |
| 1 Teaspoon | Old Bay Seasoning |
| Chopped fresh Italian parsley, for garnish |
Cocktail Sauce
| 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) |
Steps
1
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
2
Rinse the shrimp in a colander and pat dry with paper towels.
Ingredients
2 Pound shrimp with tails, deveined
3
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.
Ingredients
2 olive oil
1 Teaspoon Old Bay Seasoning
4
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
5
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.
Ingredients
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)
6
Arrange the shrimp on a serving platter with the cocktail sauce in the center. Garnish with parsley and serve immediately. Enjoy!
Ingredients
Chopped fresh Italian parsley, for garnish
7
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