Grilled Shrimp Cocktail for Thanksgiving

How to Make Grilled Shrimp Cocktail for Thanksgiving

1. 1

   Step 1: Make the marinade and marinate the shrimp

   Active 10 min · Passive 15 min

   Pat the shrimp dry with paper towels. In a bowl whisk together the olive oil (1/4 cup), 1 1/2 tsp of the smoked paprika (reserve 1/2 tsp for the sauce), kosher salt (1 1/2 tsp), black pepper (1/2 tsp), minced garlic (2 cloves) and the zest plus 2 tablespoons of juice from the lemon. Toss the shrimp in the marinade until evenly coated, cover and refrigerate for 15 minutes (do not marinate much longer — citrus and salt begin to firm shrimp if left too long).

   For this step

   • 2 lbLarge raw shrimp, peeled and deveined, tail-on
   • 1/4 cupExtra-virgin olive oil
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 2 clovesGarlic, minced
   
2. 2

   Step 2: Make the horseradish-cocktail sauce

   Active 5 min

   While the shrimp marinates, whisk together the ketchup (3/4 cup), prepared horseradish (1/3 cup), the remaining 1/2 tsp smoked paprika, and 1 tablespoon lemon juice from the same lemon. Taste and adjust — add more horseradish for heat or a pinch of salt if needed. Refrigerate the sauce until serving; it can be made up to 1 day ahead.

   For this step

   • 3/4 cupKetchup
   • 1/3 cupPrepared horseradish
   
3. 3

   Step 3: Thread shrimp onto skewers

   Active 10 min

   Preheat the grill (or prep skewers while the grill heats). Thread 4 shrimp onto each skewer through the thickest part so they lie flat and are easy to flip; plan for 8 skewers (32 shrimp total). If using wooden skewers, soak them 20–30 minutes before threading to prevent burning — metal skewers need no soaking.
   
4. 4

   Step 4: Grill the shrimp — two-zone method

   Active 10 min

   Set up a two-zone fire: for gas, light half the burners on medium-high and leave the other half off; for charcoal, push coals to one side. Oil the grill grates. Sear skewers over direct medium-high heat 2 minutes per side to get color and light char, then move to indirect heat and cook an additional 1–2 minutes as needed. Shrimp are done when opaque, slightly firm and curl into a loose 'C' (or reach 145°F/63°C in the thickest part). Total grill time is about 8–10 minutes.
   
5. 5

   Step 5: Rest, garnish and serve

   Active 5 min · Passive 5 min

   Let the skewers rest 3–5 minutes off the heat. Cut the remaining lemon into 8 wedges and serve the skewers with the chilled horseradish-cocktail sauce for dipping. Make-ahead & storage: the sauce keeps up to 3 days refrigerated; leftover cooked shrimp should be refrigerated within 2 hours and used within 3–4 days — reheat to 165°F/74°C if serving warm. Makes 32 grilled shrimp on 8 skewers; serve 4 shrimp (1 skewer) per serving (serves 8).

1. Pat the shrimp dry with paper towels. In a bowl whisk together the olive oil (1/4 cup), 1 1/2 tsp of the smoked paprika (reserve 1/2 tsp for the sauce), kosher salt (1 1/2 tsp), black pepper (1/2 tsp), minced garlic (2 cloves) and the zest plus 2 tablespoons of juice from the lemon. Toss the shrimp in the marinade until evenly coated, cover and refrigerate for 15 minutes (do not marinate much longer — citrus and salt begin to firm shrimp if left too long).
2. While the shrimp marinates, whisk together the ketchup (3/4 cup), prepared horseradish (1/3 cup), the remaining 1/2 tsp smoked paprika, and 1 tablespoon lemon juice from the same lemon. Taste and adjust — add more horseradish for heat or a pinch of salt if needed. Refrigerate the sauce until serving; it can be made up to 1 day ahead.
3. Preheat the grill (or prep skewers while the grill heats). Thread 4 shrimp onto each skewer through the thickest part so they lie flat and are easy to flip; plan for 8 skewers (32 shrimp total). If using wooden skewers, soak them 20–30 minutes before threading to prevent burning — metal skewers need no soaking.
4. Set up a two-zone fire: for gas, light half the burners on medium-high and leave the other half off; for charcoal, push coals to one side. Oil the grill grates. Sear skewers over direct medium-high heat 2 minutes per side to get color and light char, then move to indirect heat and cook an additional 1–2 minutes as needed. Shrimp are done when opaque, slightly firm and curl into a loose 'C' (or reach 145°F/63°C in the thickest part). Total grill time is about 8–10 minutes.
5. Let the skewers rest 3–5 minutes off the heat. Cut the remaining lemon into 8 wedges and serve the skewers with the chilled horseradish-cocktail sauce for dipping. Make-ahead & storage: the sauce keeps up to 3 days refrigerated; leftover cooked shrimp should be refrigerated within 2 hours and used within 3–4 days — reheat to 165°F/74°C if serving warm. Makes 32 grilled shrimp on 8 skewers; serve 4 shrimp (1 skewer) per serving (serves 8).