Steven Raichlen’s Smoked Shrimp Cocktail with Chipotle-Pineapple Cocktail Sauce Recipe

Smoked shrimp cocktail with mango salsa

This shrimp cocktail recipe is not very different from many others you’ve seen before. But if you want to turn your average recipe from good to great, just try this smoked version. Serves 6 as an appetizer.


For the shrimp and marinade:

1-1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro or parsley
2 cloves garlic, minced
1 teaspoon minced canned chipotle chile, plus 1 teaspoon adobo juices
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Coarse salt (kosher or sea) and coarsely ground black pepper

For the Chipotle-Pineapple Cocktail Sauce:

1 cup ketchup

6 tablespoons fresh pineapple juice

2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 to 2 chipotle chilies, minced, plus 1 to 2 teaspoons can juices
Salt and freshly ground black pepper

You’ll also need: Bradley Smoking Bisquettes; bamboo skewers




Prepare the shrimp and marinade:
Place the shrimp, cilantro, garlic, minced chipotle with juices, olive oil, lime juice, and salt and pepper in a mixing bowl and toss to mix.
Let marinate for 15 minutes.

In the meantime, make the Chipotle-Pineapple Cocktail Sauce:
Combine the ketchup, pineapple juice, lime juice, Worcestershire sauce, and minced chipotle and can of juices in a small mixing bowl.
Season with salt and black pepper.
Transfer to an attractive serving bowl.

Set up your Bradley Digital Smoker following the manufacturer’s instructions and preheat to 250 degrees.
Drain the shrimp, discarding the marinade, and thread on bamboo skewers.
Smoke the shrimp until bronzed with smoke and cooked through, about 30 minutes.
Chill or serve at once with the Chipotle-Pineapple Cocktail Sauce.