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Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce

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