This recipe reimagines traditional shrimp cocktail by swapping out the classic cold tomato sauce for a smoky, grilled version brimming with bold, Southwestern flavors. Bobby Flay’s signature style shines through with the use of grilled tomatoes, chipotle, and horseradish, giving the sauce a complex kick that elevates the sweet, succulent shrimp.
Perfect for summer grilling and outdoor entertaining, this dish is both easy and impressive. It requires minimal prep but delivers a sophisticated flavor profile that balances heat, acidity, and herbal freshness. The sauce alone can double as a dip for other grilled seafood or vegetables, making it a versatile addition to your warm-weather menu.
Full Recipe
Ingredients:
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6 plum tomatoes or 4 beefsteak tomatoes, halved
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Olive oil, for brushing
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Kosher salt and freshly ground black pepper, to taste
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1 teaspoon honey
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1 chipotle in adobo sauce or 1 tablespoon chipotle hot sauce
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3 heaping tablespoons prepared horseradish
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Dash of Worcestershire sauce
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Juice of 1/2 lime
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1/2 cup chopped fresh cilantro
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Grilled large shrimp, for serving
Directions:
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Preheat a grill to high heat.
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Brush halved tomatoes with olive oil and season with salt and pepper. Grill them cut-side down, flipping halfway through, until slightly charred and softened (about 4–6 minutes).
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In a food processor, combine the grilled tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch of salt and pepper, and a drizzle of olive oil. Process until slightly smooth.
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Serve the sauce chilled or at room temperature alongside grilled shrimp.
Cook’s Note:
To grill shrimp: Toss them in vegetable oil, season with salt and pepper, and grill over medium-high heat for 2–3 minutes per side until opaque and slightly charred.
Prep Time: 5 min | Cooking Time: 20 min | Total Time: 25 min
Kcal: Approx. 120 kcal per serving (sauce only) | Servings: About 3 cups of sauce
A Smoky Summer Sensation: Bobby Flay’s Grilled Shrimp with Grilled Tomato Cocktail Sauce
When it comes to modern American cuisine with a bold, fiery twist, few names carry the weight that Bobby Flay does. The celebrated chef, restaurateur, and television personality has built his reputation on mastering the grill and creating recipes that blend sophistication with approachability. One such recipe, Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce, perfectly captures the spirit of summer eating easy, fast, and bursting with robust, smoky flavor. But this dish is more than just a seasonal snack; it’s a lesson in culinary balance and a testament to Flay’s genius in taking the familiar and making it extraordinary.
Bold, Grilled, and Flavor-Forward
Bobby Flay is known for elevating everyday dishes with his signature use of spices, smoke, and freshness. He’s a master of balancing heat, acid, and herbaceous brightness, often using ingredients that seem simple on their own but become remarkable in combination. This shrimp dish is no exception. Grilled shrimp has long been a summer staple, often served with a classic cocktail sauce heavy on ketchup and horseradish. But in Flay’s version, the cocktail sauce itself is reimagined grilled, smoky, and pulsing with bold flavors that make each bite of shrimp feel like a culinary event.
At the heart of this dish lies the fundamental idea that grilling can transform the chemistry of even the most basic ingredients. Tomatoes, once grilled until their skins blister and their flesh softens, take on a smoky sweetness that raw tomatoes can’t match. These charred beauties form the base of the cocktail sauce, joined by Flay’s signature elements: a touch of spice, a hint of sweetness, brightness from citrus, and plenty of fresh herbs.
Flavor Profile: Where Smoke Meets Zest
What makes this recipe so successful is its complex, layered flavor profile. The shrimp, simply seasoned and grilled, act as a tender, mildly sweet canvas. It’s the cocktail sauce that delivers the knockout punch. The smoky tomatoes provide a deep umami base, while the use of a spicy element such as chipotle or hot sauce adds heat that builds without overwhelming. Horseradish brings its characteristic nose-tingling sharpness, but it’s balanced with just enough honey to mellow the edge. A splash of Worcestershire sauce adds depth, and lime juice lifts the entire dish with a citrusy tang.
Fresh cilantro rounds out the sauce with a green, almost citrus-like brightness. It’s a vivid, herbaceous note that pairs beautifully with grilled seafood. In every spoonful, there’s a hint of char, a bit of fire, a little sweetness, and a lot of character. This isn’t just a cocktail sauce it’s a statement piece on the plate.
The Technique: Simplicity Meets Grill Mastery
One of the most admirable aspects of this recipe is how it combines simplicity with sophistication. The cooking technique doesn’t require any special equipment just a hot grill, fresh ingredients, and a few minutes of your time. It’s accessible to home cooks but still packed with chef-level insights. The idea of grilling the components of a dipping sauce may seem unconventional, but it’s a perfect example of how minor tweaks can lead to major flavor payoffs.
Grilling the tomatoes until they’re slightly charred not only enhances their sweetness but also reduces their water content, making the sauce thicker and more intense. The shrimp themselves need very little attention just a quick sear on each side over medium-high heat until they’re just opaque and have those beautiful grill marks. In total, you’re looking at less than 30 minutes from prep to plate.
This efficiency makes the dish ideal for summer entertaining. It can serve as an upscale appetizer or a light main course paired with seasonal sides. The sauce can also be made in advance, allowing you to focus on grilling and presentation when guests arrive.
Seasonal Appeal and Versatility
Though it’s best enjoyed during the warmer months when grilling is in full swing, this recipe works year-round if you have a grill pan or even an oven broiler. The ingredients are available in most supermarkets year-round, but the peak season for tomatoes in summer will yield the most flavorful results.
Serving this dish at a backyard gathering or beach cookout makes it feel special, but it’s versatile enough to be dressed up for more formal occasions. Want to impress at a dinner party? Serve the shrimp on a slate platter with the sauce in a rustic ramekin, sprinkled with chopped herbs and lemon zest. Looking for something casual? Pile the shrimp on a tray with skewers, offer the sauce on the side, and watch them disappear.
The sauce also pulls double duty it works as a dip for grilled vegetables or a condiment for fish tacos and burgers. Its smoky-spicy-sweet profile plays well with a variety of proteins and textures, which makes it a worthy addition to your sauce repertoire.
A Reflection of Flay’s Culinary Philosophy
What sets Bobby Flay apart as a chef isn’t just his love for bold flavors or his grilling prowess it’s his commitment to creating food that is both approachable and exciting. He understands that the key to a great meal lies in balance: the right heat, the right acidity, the right contrast of textures. In this shrimp dish, that balance is front and center.
It’s also a testament to his philosophy that fresh, simple ingredients treated with care can result in stunning dishes. The transformation of basic pantry staples like tomatoes, citrus, and herbs into a vibrant, smoky sauce speaks to Flay’s belief in the power of the grill as a flavor-enhancing tool not just a cooking method.
This recipe also embodies his creative mindset: take something traditional (shrimp cocktail), and reimagine it through a new lens (grilled, smoky, with Latin and Southwestern undertones). It’s that blend of respect for the classics and a drive to innovate that defines his most successful dishes.
Perfect Pairings and Presentation Tips
To complement this dish, think about accompaniments that are light and fresh. A chilled white wine like Sauvignon Blanc or Albariño can balance the heat and acidity of the cocktail sauce. If you’re leaning more casual, a citrus-forward pale ale or a spicy margarita will also pair beautifully.
As for sides, consider serving it with grilled corn salad, avocado-lime slaw, or even a quinoa tabbouleh. These dishes echo the freshness of the shrimp and provide contrast in texture. For a more elegant affair, a simple arugula salad with citrus vinaigrette will let the shrimp shine without overpowering them.
Presentation can be as elaborate or simple as you’d like. For a rustic look, try wooden boards, skewers, or cast-iron pans. For a refined touch, small tasting spoons or individual martini glasses can turn this into an elevated passed appetizer.
Conclusion:
Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce is more than just a twist on a traditional seafood appetizer it’s a celebration of what makes summer cooking so special. It captures the smokiness of the grill, the brightness of fresh herbs and citrus, and the rich layers of spice and sweetness that define Flay’s signature style. It’s simple enough for a quick weeknight meal but impressive enough to anchor a festive summer spread.