So, if you liked last week’s Fish Tostada Cooking Video, you’ll LOVE this easy Grilled Shrimp Cocktail recipe!! This time I’m crashing Flavor City‘s set to grill up this impressive yet super simple appetizer. Watch the video and follow along below!
We made a small version of this recipe, but when I make it for a big party – I follow the measurements below. Also, if you think you can’t make this because you don’t have a grill, you’re mistaken! I make this recipe for parties in the fall and winter the same way, except I ditch the skewers and bake the shrimp in the oven. I then place the shrimp on little toothpicks for easy dipping – plus it’s cute! It’s such a party favorite, I’m so happy to finally be sharing it with all of you (and Bobby)! By the way, if you haven’t followed Flavor City on Facebook, do it!! SO many good cooking videos and kitchen hacks!
2 lb shrimp
1/2 cup olive oil
2 large lemons, juiced
3 tbsp chopped parsley
2 cloves, minced
1.5 cups ketchup
1.5 tbsp horseradish sauce (add more to taste)
2 tsp Worcestershire sauce
1/2 lemon, juiced
Start by soaking the skewer sticks in cold water.
Peel and devein the shrimp. Place them in a bag with olive oil, lemon juice, chopped parsley and minced garlic Seal the bag and make sure that all of the ingredients are combined. Let that sit for about 10-20 minutes.
Combine ketchup, horseradish, Worcestershire sauce and lemon juice in a bowl. Taste test and add more horseradish if you like a kick or lemon if it needs more brightness.
Grill the shrimp on skewers for 2 minutes each side. Serve on or off the skewers with the cocktail sauce for dipping! Enjoy!