Island-Style Shrimp Cocktail

A nice twist on the traditional shrimp cocktail. And itʼs easy to pack up to take to summer outdoor barbecues.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 tsp. minced garlic
  • ¼ tsp. salt
  • 1 Tbsp. minced fresh ginger
  • 3 Tbsp. finely chopped scallions
  • 1 Tbsp. finely chopped jalapeño pepper
  • ¼ cup freshly squeezed lime juice
  • 2 Tbsp. sugar
  • 1 Tbsp. canola oil
  • 1 lb. extra-large (21- to 25-count) shrimp, peeled, tails left on
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • Lime wedges, for serving


  • Combine the garlic, salt, ginger, scallions, jalapeño, lime juice, and sugar in a small serving bowl and set aside.
  • Heat the oil in a medium-size, heavy-bottomed nonstick skillet over high heat until it starts to smoke. Season the shrimp with salt and pepper. Add the shrimp to the skillet and sauté until cooked through, about 2 minutes. Remove skillet from heat and immediately add 2 tablespoons of the jalapeño-lime sauce to the skillet; toss to coat the shrimp.
  • Transfer the shrimp to a baking sheet to cool for about 5 minutes. To serve, arrange the shrimp on a platter with the bowl of sauce. Garnish with lime wedges.