Recipe Index

American | Grilled Shrimp with Smoked Chile Cocktail Sauce

Posted on June 3, 2011

This is by far the best shrimp cocktail that I have ever had! The salty and peppery shrimp grilled to perfection paired with a smoky spicy cocktail sauce is delicious. The key to the shrimp is to generously season them and not to overcook. In the cocktail sauce, the key is the chipotle chiles in adobo.

Yield: 4 servings

grilled shrimp with smoked chile cocktail sauce



1 pound extra-large (26 to 30 count) shrimp, washed, dried, peeled and deveined

2 tablespoons canola oil

1 tablespoon kosher sea salt

2 teaspoons freshly ground black pepper

Smoked Chile Cocktail Sauce, for serving



1 1/4 cups ketchup

2 tablespoons fresh lime juice

6 pink radishes, finely diced

1 large shallot, finely chopped

1 tablespoon pureed canned chipotle chiles in adobo

2 tablespoons prepared horseradish, drained

1 teaspoon honey

3 tablespoons finely chopped fresh cilantro leaves

kosher sea salt, to taste

freshly ground black pepper, to taste




Heat grill to high.

Place the shrimp in a large bowl. Toss the shrimp with the oil and season with salt and pepper. Place the shrimp on the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.


Whisk together ketchup, lime juice, radishes, shallot, chipotle puree, horseradish, honey, and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

The sauce can be made 8 hours in advance and refrigerated, but in that case do not add the cilantro until ready to serve.


(Ref. Sur La Table's "Perfectly Grilled Shrimp with Smoked Chile Cocktail Sauce" recipe, "Bobby Flay's Grill It!" class.)