Peel and Eat Shrimp With Spicy Cocktail Sauce

Recipe by Kozmic Blues
READY IN: 30mins




  • Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
  • Don't go any longer or they will start to become a bit too salty.
  • While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
  • Refrigerate cocktail sauce until ready to serve.
  • Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
  • (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
  • Remove shrimp from brine and drain thoroughly.
  • Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
  • In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
  • Place shrimp onto the heated sheet pan and return to broiler immediately.
  • After 2 minutes, check your shrimp.
  • They should be truning slightly pink and the meat should be separating from where they were deveined.
  • Turn the shrimp with a pair of tongs.
  • Return the shrimp to broiler for 1 minute.
  • Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
  • Once shrimp have chilled, serve with cocktail sauce.
  • These shrimp are great served warm right from the oven too.
  • I usually can't wait until they chill before I eat them!