Shrimp Cocktail (Kamado Joe)

Shrimp Cocktail (Kamado Joe)

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  • Main

  • Poaching Liquid

  • Shrimp Cocktail

  • Tequila Citrus Cocktail Sauce




    1. Stabilize your grill at 450˚F and set up for direct cooking.

    2. Place a small pot on the back of the grate to start heating.

    3. Peel the shrimp. Toss the shells with olive oil

    4. Toast the shells on the grill grate over direct flame.

    5. Transfer shells to the pot.

    6. Add all poaching liquid ingredients to the pot and bring to a simmer, about 15 minutes

    7. Add shrimp and cook for 3 to 5 minutes.

    8. While shrimp are cooking, put ice in a heat-resistant bowl.

    9. Once shrimp are done, remove the pot from the grill.

    10. Remove the shrimp from the poaching liquid and place them onto the ice.

    11. Pour some of the cooking liquid into the ice to shock the shrimp in the cooled poaching liquid ice bath. Leave the shrimp in the cooled liquid until ready to serve.

Tequila Citrus Cocktail Sauce

    1. Combine all cocktail sauce ingredients in a bowl and whip to fully incorporate. Reserve for later use.

Shrimp Cocktail

  1. Fill a serving jar about 3/4 full with ice.

  2. Top with sliced Bibb lettuce. Make a cup from another leaf of lettuce and pour some cocktail sauce in the center.

  3. Remove shrimp from poaching liquid. Squeeze fresh lemon juice over the shrimp and sprinkle on a little Old Bay.

  4. Place shrimp hanging over the edge of the serving jar. If desired, add a lemon wedge with the shrimp and sprinkle on a little more Old Bay.