grilled shrimp and homemade cocktail sauce

Grilled Shrimp with Homemade Cocktail Sauce

This Charred Shrimp with Quick Cocktail Sauce from Chef Timothy Grandinetti gives you a classic shrimp cocktail with a spicy twist.

We know shrimp cocktail is a classic appetizer, but let’s be honest. Sometimes it can be a little, well…boring.

We think it’s time to spice things up with this fiery version of the appetizer we all grew up with. Thanks to Chef Timothy Grandinetti, we like to think of this dish as shrimp cocktail’s older, hotter sister. We dare you to go back to cold, flimsy shrimp cocktail after trying this dish.

Tip: Use SABER’s stainless dual skewers to keep the shrimp from rotating and to make flipping them easier.

Tip 2: Keep an eye on your shrimp and use your side burner to cook homemade cocktail sauce outside while the shrimp are grilling. If your grill doesn’t have a side burner, place the pot directly on the grate.

grilled shrimp


  • Large shrimp
  • Brine
  • 4 cups ice
  • 2 cups water
  • ½ cup sugar
  • ½ cup kosher salt
  • Cocktail Sauce
  • 6 cloves garlic, crushed and diced
  • 2 cups diced tomato
  • 1 jalapeño, diced
  • 2 tablespoons brown sugar
  • ½ cup Asian chili sauce
  • 4 tablespoons horseradish
  • 1 cup red wine
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon hot sauce
  • 1 large pinch corn starch


  • Preheat Saber® grill to medium.
  • Soak shrimp in brine of ice, water, salt and sugar for 25-30 minutes.
  • Mix all cocktail sauce ingredients into separate mixing bowl. Mix thoroughly.
  • Add sauce to a saucepan and bring to a boil. Immediately reduce to simmer and cook for 8-10 minutes.
  • Grill shrimp using the SABER skewers, griddle or steamer tray. Cook about 1-2 minutes per side.

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