Grilled Shrimp Cocktail
Cooking shrimp on the grill seems to frustrate people more than grilling any other seafood. And that’s a shame, because shrimp pick up a particularly wonderful flavor cooked over fire. The main problem is timing: if you cook the shrimp even 10 seconds too long, you end up with rubber instead of great taste. Follow the directions in this recipe for perfectly grilled shrimp—made even better with homemade cocktail sauce for dipping.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup ketchup
- 1 Tbs. grated fresh or jarred horseradish
- 1 tsp. Worcestershire sauce
- 1 tsp. sugar
- Squeeze of fresh lemon juice
- 6 cups water
- 1/2 cup kosher salt
- 2 Tbs. sugar
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 48 large shrimp in the shell, about 2 lb. total
- 2 Tbs. canola oil