Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
Save Recipe


1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact

1 teaspoon coarse salt

3 tablespoons butter, melted

1 lemon, zested and juiced

1/2 cup plain bread crumbs, 3 handfuls

1/2 cup prepared horseradish

1/2 cup half-and-half or light cream

1/2 teaspoon salt, eyeball it

1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper

1 cup sour cream

2 tablespoons chopped parsley, for garnish

4 leaves Romaine hearts


  1. Preheat a grill pan over medium high heat.
  2. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
  3. In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
  4. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Shrimp Cocktail

Roasted Shrimp Cocktail

Grilled Shrimp

Shrimp Creole

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Sunny's Grilled Shrimp with Sunny's 1-2-3 BBQ Sauce

Shrimp Bruschetta for Two

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

🤤 More Drool-Worthy Recipes