Shrimp cocktail gets a fresh update with this easy, savory grill-and-chill shrimp cocktail recipe. It’s full of bright flavor, simple to prepare, and guaranteed to be a crowd-pleaser at your next gathering.

Grill & Chill Shrimp Cocktail

This recipe was created on a pellet grill, but any grill—gas, charcoal, or electric—will work. A pellet grill or wood-fired grill adds a subtle smoky dimension that complements seafood, especially shrimp, but don’t let the type of grill stop you from making this. The method is straightforward: season raw large shrimp, grill briefly until just cooked, chill fully, then serve cold with your preferred cocktail sauce and a healthy spoonful of horseradish if you like heat.

Recipe Shopping List

This short shopping list helps you see whether you need to swing by the store. See the full ingredient amounts in the recipe card below.

1 pound jumbo shrimp (raw, peeled and deveined)
Salt
Onion powder
Garlic powder
Black pepper
Olive oil
Cocktail sauce (or horseradish and ketchup/mayo blend)

How to Make This Recipe

The technique is simple and forgiving when you follow a few basic rules: buy large shrimp to reduce the risk of overcooking, season simply, cook just until opaque, and be sure to chill thoroughly before serving. Below are practical tips and a clear, easy-to-follow method.

Key Tips

Choose large, raw shrimp (jumbo or U-20). Bigger shrimp are easier to cook to the perfect texture without drying out.
Avoid overcooking. Shrimp cook very quickly; once they turn pink and opaque, remove them from heat immediately to keep them tender.
Chill thoroughly. For a true shrimp cocktail, let the shrimp cool completely in the refrigerator for at least an hour so they are served cold.

Instructions

Preheat your grill to about 350°F (175°C). If using a pellet or wood-fired grill, allow the smoke to build a bit for subtle flavor.
Rinse the shrimp under cold water and pat them dry with paper towels to remove surface moisture.
Place the shrimp in a medium bowl. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, a pinch of black pepper, and 1 tablespoon olive oil. Toss until the shrimp are evenly coated.
Arrange the shrimp in a single layer directly on the preheated grill grates or on a grill-safe pan. Close the lid and cook for about 8–10 minutes, watching closely. Shrimp are done when they are pink and opaque and the edges curl slightly.
Transfer the cooked shrimp to a baking sheet or shallow pan to cool briefly, then place them uncovered or lightly covered in the refrigerator to chill for at least one hour before serving.
Serve cold with cocktail sauce, lemon wedges, and extra horseradish if desired.

Why Grill the Shrimp?

Grilling over wood or pellets imparts a delicate smoky note that elevates the natural sweetness of shrimp. The goal is to cook the shrimp only once—buy raw shrimp if you plan to grill or serve them warm. Pre-cooked shrimp can become rubbery if reheated on a grill. For chilled shrimp cocktail, grilling raw shrimp and then chilling them produces a tender texture and a complex flavor profile that pre-cooked shrimp can’t match.

How to Store Leftovers

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2–3 days. Chilled grilled shrimp make excellent additions to salads, pasta, or quick pasta dishes—toss with cooked pasta and a warm or cool sauce to transform leftovers into a new meal. Do not leave cooked shrimp at room temperature for extended periods—refrigerate promptly.

Pellet Grill & Chill Shrimp Cocktail

Yield: 6 servings | Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes (+ chilling)

Delicious shrimp cocktail made with simply seasoned, pellet-grilled shrimp that are chilled and served with cocktail sauce and horseradish.

Ingredients

1 pound uncooked U-20 or jumbo shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive oil
Freshly ground black pepper, to taste
Cocktail sauce and lemon wedges, for serving

Directions

Preheat grill to 350°F. Prepare shrimp by rinsing and patting dry.
Toss shrimp with olive oil, onion powder, garlic powder, salt, and pepper until evenly coated.
Place shrimp on the grill and cook 8–10 minutes, until pink and opaque.
Transfer to a sheet pan, cool briefly, then refrigerate for at least one hour before serving cold with cocktail sauce.

Notes & Tips

Do not overcook: shrimp become rubbery if left on the heat too long.
If you prefer extra smoke, use a short burst of wood smoke at the start of cooking, but avoid long cook times over heavy smoke.
Serve with extra horseradish for a spicy kick or with classic cocktail sauce for a traditional presentation.

Nutrition Information (per serving)

Yield: 6 servings | Serving Size: 1

Nutrition data provided here is an estimate.