Recipes // Main Dish Seafood // Fire Roasted Shrimp Cocktail

Fire Roasted Shrimp Cocktail

Guy Fieri shares one of his favorite recipes from his new cookbook, "Guy Fieri Food."
Shrimp Ingredients
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin seeds
  • 1 garlic clove, crushed
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon hot sauce
  • 1 pound shrimp (21/25 count, peeled, deveined, and butterflied)
Coctail Mixture
  • 1 1/2 cups Grilled Ketchup (page 364) or regular ketchup
  • 12 ounces orange soda
  • 1/3 cup fresh lime juice
  • 3 tablespoons hot sauce
  • 1 English cucumber, peeled and cut into 1/2- inch dice (about 2 cups)
  • 2 avocados, pitted, peeled, and cut into 1/2- inch dice
  • 1 cup 1/2- inch- diced red onion
  • 3 tablespoons chopped cilantro
  • Lime and saltine crackers for garnish
  1. For the shrimp, mix all the ingredients except the shrimp in a resealable 1- gallon plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
  2. Preheat the grill to medium- high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from the heat and refrigerate immediately.
  3. For the cocktail mixture, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended. Gently mix in the cucumber, avocado, onion, and cilantro.
  4. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
  5. Serve in martini glasses with slices of lime and saltine crackers.

Recipe courtesy of Guy Fieri.

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