Fire-Roasted Shrimp Cocktail
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 161
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 61
- Sodium
- 443
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
For the Shrimp
1 tablespoon dried oregano
1 tablespoon cumin seeds
1 clove garlic, crushed
Coarse sea salt and freshly cracked pepper
1 tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21 to 25), peeled, deveined and butterflied
For the Cocktail Mixture
1 1/2 cups ketchup
1 3/4 cups orange soda
1/2 cup fresh lime juice (from 4 limes), plus wedges for serving
3 tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch pieces (about 2 cups)
2 avocados, pitted, peeled and cut into 1/2-inch pieces
1/2 small red onion, diced
3 tablespoons chopped fresh cilantro
Saltine crackers, for serving
Directions
- Make the shrimp: Mix together the oregano, cumin, garlic, 1/2 teaspoon each salt and pepper, the olive oil and hot sauce in a resealable gallon-size plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
- Preheat a grill to medium-high. Remove the shrimp from the marinade; discard the marinade. Grill the shrimp, turning, until opaque, 3 to 5 minutes. Remove from the grill and refrigerate immediately.
- Make 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, red onion and cilantro.
- Cut each shrimp into 4 pieces. Stir the shrimp into the cocktail mixture.
- Serve in small glasses with lime wedges and saltine crackers.