Episode 111 - Global Melting Pot

East-West Shrimp Cocktail

East-West Shrimp Cocktail

Other Recipes from Planet Barbecue Episode 110 – Gulf Coast Grill


East-West Shrimp Cocktail

Recipe Notes

  • Advance Prep: 15 to 30 minutes for marinating the shrimp; time to chill the shrimp, if desired
  • Yield: 3 to 4 as an appetizer
  • Method: Direct grilling


  • 2 pounds extra large headless shrimp (U-8s), peeled and deveined

For the marinade:

  • 1 chipotle chile in adobo sauce, minced
  • 1 or 2 cloves garlic, peeled and minced
  • 2 teaspoons brown sugar
  • Zest of 1/2 lime
  • Juice of 1 lime
  • 1 tablespoon Asian fish sauce
  • 2 tablespoons vegetable oil
  • Coarse salt (sea or kosher) and coarsely ground black pepper, to taste

For the cocktail sauce:

  • 1/2 cup ketchup
  • 1/2 cup sriracha
  • 1/4 cup sambal oelek (sweet chile sauce)
  • Zest of 1/2 lime
  • Juice of 1 lime
  • 1 tablespoon mezcal or tequila
  • 1/4 cup chopped fresh cilantro, plus more for garnish

You’ll also need:

  • A grill basket (optional) or 12-inch bamboo skewers; 3/4 cup cherry wood smoking chips, soaked for 30 minutes in water, then drained

Recipe Steps

1: Make the marinade: In a large bowl, combine the chipotle chile, garlic, brown sugar, lime zest and juice, the first sauce, vegetable oil, and salt and pepper. Whisk to combine. Add the shrimp, turning to coat. Marinate for 15 to 30 minutes.

2: Make the cocktail sauce: In a medium bowl, combine the ketchup, sriracha, sambal oelek, lime zest and juice, and the mezcal. Stir in the cilantro.

3: Set up your grill for direct grilling and heat to high. Drain the shrimp and discard the marinade. Thoroughly oil the grill basket, if using. (Alternatively, thread the shrimp on bamboo skewers for easier turning.)

4: Grill the shrimp for 2 to 3 minutes per side, or until they are firm and opaque. (Do not overcook.) Serve chilled or at room temperature with the cocktail sauce; garnish with chopped cilantro.

Recipe Tips

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