Grilled Shrimp with Horseradish Dip

Grilled Shrimp With Horseradish Dip Recipe

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Jamallah Bergman


Roasted red peppers and zippy horseradish liven up everyday mayo to make the perfect dip for the Cajun spiced shrimp.

★★★★★ 1 vote
15 Min
25 Min


1/2 c
drained,roasted red peppers, from 12 oz jar, patted dry
1/4 c
creamy horseradish sauce
extra large shrimp, 1 lb
1 Tbsp
olive oil
1 tsp
30% less sodium old bay seasoning
1 large
red pepper, trimmed and seeded, optional
1 Tbsp
chopped fresh parsley


1Prepare grill for direct heat cooking. or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayo until smooth; reserve.
2With small, clean scissors, cut through shell at back of each shrimp.
3Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
4In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning one, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to pepper. Sprinkle shrimp and dip with parsley.

About Grilled Shrimp with Horseradish Dip

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy