Smoky Grilled Shrimp Cocktail
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Recipe Intro From mariaas.table
This smoky spin on classic shrimp cocktail swaps boiling for the grill and it’s a total game changer. Red Gold’s Diced Tomatoes with Green Chilies add bold flavor to the base, making this quick summer appetizer feel extra special. It’s fresh, vibrant, and surprisingly easy to pull off.
- Recipe Card
Recipe Card
ingredients
For the Shrimp:
- 1 1/3 pounds shrimp, peeled, deveined, tails off
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
ingredients
For the Cocktail Base:
- 3 tablespoons fresh lime juice (from about 2 limes)
- 2 (10 ounce) cans Red Gold Original Diced Tomatoes with Green Chilies
- 1/3 cup finely chopped red onion
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 medium avocado, diced
- 1/4 teaspoon kosher salt, adjusted to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons ketchup
Method
Step 1
In a large bowl, toss the shrimp with onion powder, garlic powder, salt, and pepper until evenly coated.
Step 2
Thread shrimp onto skewers. Grill over medium-high heat for 1–2 minutes per side, just until opaque and lightly charred. Let cool, then cut into thirds or leave whole.
Step 3
In a large bowl, combine Red Gold Diced Tomatoes with Green Chilies, red onion, cilantro, mint, Worcestershire sauce, soy sauce, ketchup, lime juice, and salt. Stir well to combine.
Step 4
Gently fold in the avocado and grilled shrimp. Serve chilled or at room temperature.