This grilled shrimp with Sriracha-lime cocktail sauce is a hit as a festive appetizer at a barbecue with your family in the Okanagan. It is also perfect for making this Thanksgiving special by serving a different version of the classic shrimp-cocktail appetizer.
This recipe is easy and fast, you just need to mix a sauce and grill some shrimps. Making your own sauce allows you to follow any dietary restriction and add any extra flavor you want.
In this Thanksgiving don’t forget to thank Leah Kuhne and the Canadian Living Magazine for this awesome recipe.
Ingredients
Sriracha-Lime Cocktail Sauce:
- 3/4 cup tomato-based chili sauce or ketchup
- 2 tbsp drained prepared horseradish
- 1 tbsp Sriracha
- 1 tbsp lime juice
- pinch each salt and pepper
Shrimp:
- 450g jumbo shrimp, (21 to 24 count), peeled (tail-on) and deveined
- 1 tsp olive oil
- pinch each salt and pepper
Preparation
Sriracha-Lime Cocktail Sauce: In small bowl, whisk together chili sauce, horseradish, sriracha, lime juice, salt and pepper. Set aside. (Make-ahead: Cover and refrigerate for up to 3 days.)
Shrimp: In bowl, toss together shrimp, oil, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink and opaque throughout, 4 to 5 minutes. Serve with cocktail sauce.
