Grilled Creole Shrimp Cocktails
- 20m Prep Time
- 10m Cook Time
- 6h Ready In
Grilled shrimp seasoned with Creole spices, served chilled with a spicy homemade cocktail sauce. A make-ahead appetizer that's perfect for entertaining.
Ingredients
- 3 lb jumbo shrimp peeled and deveined, tails left on
- 3 tbsp extra-virgin olive oil
- 1 tbsp Creole seasoning
- 2 tsp dried parsley flakes
- Nonstick cooking spray
- 1 cup ketchup
- 1/2 cup regular (not sweet) chili sauce
- 2 tbsp minced red onion minced
- 2 tbsp creamy horseradish sauce
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp chopped fresh cilantro chopped
- 1 tbsp Tabasco or your choice of hot sauce
- 2 tsp minced garlic minced
- 2 tsp Worcestershire sauce
- 2 tsp Creole seasoning
- 1 tsp seafood seasoning
- 1 tsp red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.8 mg
- Iron: 0.74 mg
- Magnesium: 14.6 mg
- Phosphorus: 25.1 mg
- Potassium: 203 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp extra-virgin olive oil
- 1 tbsp Creole seasoning
- 2 tsp dried parsley flakes
- Nonstick cooking spray
- 1 cup ketchup
- 1/2 cup regular (not sweet) chili sauce
- 2 tbsp creamy horseradish sauce
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Tabasco or your choice of hot sauce
- 2 tsp Worcestershire sauce
- 2 tsp Creole seasoning
- 1 tsp seafood seasoning
- 1 tsp red pepper flakes
Prepare
- 3 lb jumbo shrimp, peeled and deveined, tails left on
- Mince 2 tbsp minced red onion
- Chop 1 tbsp chopped fresh cilantro
- Mince 2 tsp minced garlic
Let's Cook
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Step 1.
Place the peeled and deveined jumbo shrimp (tails left on) in a large bowl. Drizzle with 3 tablespoons extra-virgin olive oil, then sprinkle with 1 tablespoon Creole seasoning and 2 teaspoons dried parsley flakes. Use your hands to toss the shrimp until well coated.
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Step 2.
Spray a large grill pan with nonstick cooking spray and set it over medium heat until hot. Add the shrimp in a single layer (work in batches if needed) and grill until they turn pink and are cooked through, about 2 minutes per side. Transfer the cooked shrimp to a plate to cool. Repeat with remaining shrimp.
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Step 3.
While the shrimp are cooling, make the cocktail sauce: In a medium mixing bowl, combine 1 cup ketchup, 1/2 cup regular (not sweet) chili sauce, 2 tablespoons minced red onion, 2 tablespoons creamy horseradish sauce, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon chopped fresh cilantro, 1 tablespoon Tabasco or your choice of hot sauce, 2 teaspoons minced garlic, 2 teaspoons Worcestershire sauce, 2 teaspoons Creole seasoning, 1 teaspoon seafood seasoning, and 1 teaspoon red pepper flakes. Stir until well combined. Cover the bowl with plastic wrap.
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Step 4.
Refrigerate both the cooled shrimp and the cocktail sauce for at least 6 hours (or overnight) to chill the shrimp and allow the flavors to meld. Serve the shrimp with the sauce, optionally arranging them in cups with sauce at the bottom and shrimp hanging over the rim.