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Grilled shrimp cocktail with a trio of dunks

Bring all the flavours to the party with this delectable seafood cocktail. 



Shrimp Cocktail

  • 1 kg (2.2 lbs) 21-25 count raw peeled shrimp
  • 1/2 lemon, zested and juiced
  • 3 garlic cloves, minced
  • 3 tablespoons (45 ml) olive oil
  • Kosher salt and black pepper, to season
  • 1 lemon, halved or quartered

Spicy Cocktail Sauce

  • 1/2 cup (125 ml) ketchup
  • 1/2 lemon, zested and juiced
  • 2 to 3 tablespoons prepared horseradish
  • 1 to 2 teaspoons Worcestershire sauce
  • Hot sauce
  • Kosher salt or celery salt

Herby Aioli

  • 4 garlic cloves, minced
  • 1/2 lemon, juiced
  • 1/2 cup (125 ml) mayonnaise
  • 1 1./2 teaspoon Dijon mustard
  • 1/4 cup (60 ml) finely chopped chives, parsley, basil, and/or tarragon
  • Kosher salt and black pepper, to season

Marie Rose Sauce

  • 1/4 cup (60 ml) Herby Aioli
  • 2 to 3 tablespoons Spicy Cocktail Sauce


Shrimp Cocktail

  1. Heat your grill or a grill pan to medium-high heat.
  2. Place the shrimp in a large bowl, add the lemon zest, lemon juice, garlic, and oil, and season with salt and pepper. Toss well to combine and set aside for five minutes.
  3. Add the shrimp and halved or quartered lemon to the grill and cook for two to three minutes per side or until the shrimp are pink, and the lemons are charred and juicy.

Spicy Cocktail Sauce

  1. Whisk together the ketchup, lemon zest, and lemon juice and add the horseradish and Worcestershire to taste.
  2. Season with hot sauce and kosher or celery salt. 
  3. Set aside for serving. 

Herby Aioli

  1. Add the garlic into a small bowl and pour over the lemon juice. Set aside five minutes to allow the garlic to infuse into the lemon juice.
  2. In a separate bowl, add the mayonnaise, Dijon, and herbs and strain over the lemon juice, discarding the garlic. Mix well to combine, then season to taste with salt and pepper. 
  3. Set aside for serving. 

Marie Rose Sauce

  1. Combine the Herby Aioli and Spicy Cocktail Sauce to taste.
  2. Set aside for serving. 


  1.  If serving the shrimp hot, transfer it from the grill onto a serving platter and serve with the sauces. Enjoy! 
  2. If serving cold, chill in the fridge and serve over ice with the sauces. Enjoy! 

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