Grilled Creole Shrimp Cocktails
20m prep 10m cook 6h ready
Grilled shrimp seasoned with Creole spices, served chilled with a spicy homemade cocktail sauce. A make-ahead appetizer that's perfect for entertaining.
Ingredients
- 1.36 kg jumbo shrimp peeled and deveined, tails left on
- 44.4 ml extra-virgin olive oil
- 14.8 ml Creole seasoning
- 9.86 ml dried parsley flakes
- Nonstick cooking spray
- 237 ml ketchup
- 118 ml regular (not sweet) chili sauce
- 29.6 ml minced red onion minced
- 29.6 ml creamy horseradish sauce
- 29.6 ml freshly squeezed lemon juice
- 14.8 ml chopped fresh cilantro chopped
- 14.8 ml Tabasco or your choice of hot sauce
- 9.86 ml minced garlic minced
- 9.86 ml Worcestershire sauce
- 9.86 ml Creole seasoning
- 4.93 ml seafood seasoning
- 4.93 ml 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.
- 44.4 ml extra-virgin olive oil
- 14.8 ml Creole seasoning
- 9.86 ml dried parsley flakes
- Nonstick cooking spray
- 237 ml ketchup
- 118 ml regular (not sweet) chili sauce
- 29.6 ml creamy horseradish sauce
- 29.6 ml freshly squeezed lemon juice
- 14.8 ml Tabasco or your choice of hot sauce
- 9.86 ml Worcestershire sauce
- 9.86 ml Creole seasoning
- 4.93 ml seafood seasoning
- 4.93 ml red pepper flakes
Prepare
- 1.36 kg jumbo shrimp, peeled and deveined, tails left on
- Mince 29.6 ml minced red onion
- Chop 14.8 ml chopped fresh cilantro
- Mince 9.86 ml 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.
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