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Warm Seared Shrimp Cocktail

Scott Phillips

Servings: four to six.

In winter, I make these shrimp in a grill pan on the stove, which actually delivers lots of grilled flavor, but you can cook the shrimp on a real grill, too. Although shrimp cocktail is traditionally served cold, I break with convention and serve this version warm.


  • 1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
  • 1 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • Cocktail Sauce or your favorite citrus vinaigrette

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 160
  • Fat Calories (kcal): 40
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 250
  • Sodium (mg): 580
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 27


  • Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the olive oil, salt, and pepper. Heat a grill pan over medium-high heat until very hot. Working in batches, grill the shrimp for 2 to 3 min. per side, using tongs to turn, until slightly charred and firm. Serve immediately with the cocktail sauce or a citrus vinaigrette. Or for a cold shrimp cocktail, transfer the shrimp to a baking dish or baking sheet, cover, and refrigerate for 2 to 3 hours before serving.


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