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Grilled Shrimp Cocktail

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
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Grilled Shrimp Cocktail

Author Mark & Fey
Print Pin
Course Appetizer, Snack
Keyword Ninja, Seafood, Shrimp
Servings 1

Ingredients

  • 1 1/2 pounds tail-on jumbo shrimp about 24,
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Instructions

  • Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.
  • Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.
  • Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
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Grilled Hawaiian Shrimp

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
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Grilled Hawaiian Shrimp

Author Mark & Fey
Print Pin
Keyword Ninja, Seafood, Shrimp, Skewers
Cook Time 50 minutes
Servings 8

Ingredients

  • 1 can 14 ounces full fat coconut milk
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce
  • 2 pounds jumbo shrimp thawed, peeled, deveined
  • 1 1/2 pounds pineapple chunks cut in 1-inch pieces
  • 15 skewers

Instructions

  • Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.
  • To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
  • Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).
  • While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.
  • When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.
  • After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.
  • When cooking is complete, server skewers warm.
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Popcorn Shrimp

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
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Dynamite-Style Popcorn Shrimp with Creamy Spicy Sauce

Author Mark & Fey
Print Pin
Course Appetizer, Dinner
Keyword Seafood, Shrimp
Cook Time 20 minutes
Servings 4

Ingredients

Creamy Spicy Sauce

  • 1 large egg yolk
  • 1 teaspoon vinegar
  • Kosher salt for seasoning
  • 1/2 teaspoon white pepper
  • 1/2 cup sunflower oil
  • 2 teaspoon Sriracha sauce

Popcorn Shrimp

  • 1 cup all-purpose flour
  • 1 cup potato starch
  • 2 teaspoon Salt Pepper + Three Chiles seasoning our spice blend from Spiceology
  • 3 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons Japanese BBQ sauce such as Bachans, plus more for serving
  • 1 pound medium shrimp. peeled and deveined
  • 1 quart oil such as peanut, for frying the shrimp
  • Sesame seeds optional for garnish

Instructions

  • Get started by making the Creamy Spicy Sauce. Whisk the egg briefly in a large bowl. Add the vinegar and pinch of kosher salt and whisk again until lightened. Add the white pepper and whisk again. Add a few drops of oil and whisk again. Now, stream in the oil a bit at a time while whisking. Whisk again (yes, really) until the sauce doubles in volume and is light and creamy. Add the sriracha and chill until the shrimp is ready.
  • Mix together the dredge for the shrimp. Combine the flour, potato starch, and Salt Pepper + Three Chiles in a medium bowl. In a small bowl, whisk together the eggs and Japanese BBQ sauce. Toss the shrimp with the egg mixture and a few tablespoons of the dredge. Set this aside while you heat the oil for frying.
  • Heat a quart of oil in a large Dutch oven over medium high heat. Heat the oil to 375 degrees F. Toss the shrimp with the remaining dredge flour and drop one-by-one into the oil. Adjust the heat to maintain 350 degrees F. Fry for 3 to 4 minutes until crispy. Remove the shrimp from the oil and season immediately with more salt. Cool the shrimp for 2 to 3 minutes then toss with the Creamy Spicy Sauce. Garnish with more Japanese BBQ sauce and sesame seeds for serving.
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Garlic Chili Shrimp Tacos

  • 1 1/2 pounds tail-on jumbo shrimp, about 24,
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Olive oil, for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon, for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.

 

Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.

 

Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
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Garlic Chili Shrimp Tacos with Avocado Salsa

Author Mark & Fey
Print Pin
Course Dinner
Keyword Seafood, Shrimp, Tacos
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Ingredients

  • 10 soft taco tortillas
  • 1 ½ pounds large shrimp peeled and deveined
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder
  • Zest of 2 limes
  • 4 cloves garlic smashed
  • Kosher salt for seasoning

Avocado Salsa

  • 2 to matillos husks removed
  • 1 jalapeno stemmed and seeded
  • 2 cloves garlic smashed
  • 1 small white onion chopped
  • 1 large avocado
  • Juice of 2 limes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • ½ cup water
  • ¼ cup chopped cilantro
  • Kosher salt for seasoning

Baja Citrus Slaw

  • ½ head green cabbage
  • ½ head red cabbage
  • Zest and juice of one orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Kosher salt

Instructions

  • Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .
  • Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.
  • Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.
  • Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.
  • Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.
  • Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.

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