High-Protein Grilled Shrimp Cocktail Recipe
Succulent grilled shrimp scented with citrus and herbs, served alongside a zesty protein-boosted cocktail sauce for a delicious high-protein appetizer that satisfies and impresses.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g jumbo shrimp, peeled and deveined (tails intact)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 lemon, zested and juiced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp sea salt</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">For the Protein-Enhanced Cocktail Sauce:</li><li class="ingredients-single-item">200g tomato passata</li><li class="ingredients-single-item">30g unflavored whey protein isolate (or pea protein for plant-based)</li><li class="ingredients-single-item">2 tbsp prepared horseradish</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp hot sauce</li><li class="ingredients-single-item">¼ tsp smoked paprika</li><li class="ingredients-single-item">Fresh parsley for garnish</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Grill or grill pan</li><li class="equipment-single-item">Metal skewers (or wooden skewers soaked in water)</li><li class="equipment-single-item">Mixing bowls</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the protein-enhanced cocktail sauce first so flavors can develop. In a medium bowl, combine the tomato passata with the whey protein isolate, whisking vigorously until completely smooth with no lumps (this is crucial for texture). The protein not only boosts nutrition but also creates a slightly thicker sauce that clings better to the shrimp.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, and smoked paprika to the sauce mixture. Stir thoroughly to combine, then cover and refrigerate for at least 15 minutes (or up to 24 hours) to allow flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pat the peeled and deveined shrimp completely dry with paper towels. This is essential for achieving good char marks and preventing the shrimp from steaming instead of grilling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper. Add the dried shrimp and toss gently to coat evenly. Allow to marinate for 10 minutes (no longer, as the acid in the lemon juice will begin to "cook" the shrimp).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your grill or grill pan to high heat (about 230°C/450°F). If using wooden skewers, ensure they've been soaked in water for at least 30 minutes to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Thread shrimp onto skewers, leaving small gaps between each to ensure even cooking. If you prefer, you can also grill the shrimp directly on the grates if they're large enough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Grill the shrimp for approximately 2-3 minutes per side until they turn pink, develop nice grill marks, and are just cooked through. Be careful not to overcook as shrimp can quickly become rubbery. They should form a "C" shape when properly cooked, while an "O" shape indicates overcooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove shrimp from the grill and let them cool slightly. If skewered, you can either serve them on the skewers or remove them for a more traditional presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Take the chilled protein-enhanced cocktail sauce from the refrigerator and give it a final stir. Taste and adjust seasoning if needed. Transfer to a serving bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the grilled shrimp around the edge of a serving platter with the cocktail sauce in the center. Garnish with fresh parsley and extra lemon wedges. For the most impressive presentation, serve the cocktail sauce in a martini glass or small bowl with the shrimp hanging on the rim.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the best way to prevent shrimp from sticking to the grill?
Ensure your grill is properly preheated to high heat (230°C), thoroughly dry the shrimp with paper towels before marinating, use sufficient oil in your marinade, and don't flip the shrimp until they naturally release from the grates, which happens once they're properly seared.
Can I make the protein-enhanced cocktail sauce ahead of time?
Yes, the protein-enhanced cocktail sauce can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavours to develop more fully, resulting in a more flavourful dipping sauce for your grilled shrimp.
How can you tell when grilled shrimp are perfectly cooked?
Perfectly cooked shrimp turn from translucent to opaque with a pink colour and form a "C" shape. If they curl into a tight "O" shape, they're overcooked. They should be firm to the touch but still slightly springy, typically taking just 2-3 minutes per side on a hot grill.
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