When I am looking for a fun appetizer for a dinner party, I turn to shrimp. They cook extremely quickly, everyone loves them, and they seem like a splurge even though they aren’t that expensive. Today’s Chipotle Orange Shrimp Cocktail will linger in your mind, urging you to serve them again and again. And anything you eat with your fingers is sexy – try feeding your Valentine this shrimp cocktail and watch the sparks fly!
One of my favorite appetizers has always been shrimp cocktail. I love the spiciness of horseradish in the classic sauce and in this version I’ve added chipotle paste to the mix. The smokiness of the chipotle enhances the shrimp and adds some extra spiciness to wake up your taste buds even more.
The beautiful citrus-infused sauce would also make a delicious marinade for chicken or pork and could be used to glaze other grilled meats. It is spicy with just enough sweetness to offset the heat.
I often use a wet rub on the shrimp, but if you are a purist and want more focus on the sauce, you can cook them with just a little salt and pepper and a squeeze of fresh lemon juice. I would definitely make sure they are well coated with olive oil before cooking so they won’t stick to your cooking surface.
If you are grilling the shrimp, you can either use metal skewers for the shrimp or a nonstick grill basket on your barbecue. Both ways work well. Because I was making so many shrimp at the same time, I chose to use the grill basket, which worked beautifully. If you are using skewers, I highly recommend you buy flat versions to help your foods keep from spinning on the skewers, making them easier to flip. You can also double skewer them to give them more stability.
Today’s recipe is part of Progressive Eats, a virtual version of a progressive dinner party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. For this month’s virtual party, we are celebrating Valentine’s Day and have a great mix of recipes for you including sexy appetizers, entrees, and of course luscious desserts. Make sure you check out all the links below for all of our Valentine’s Day specials.
The next time you are having a party or for this year’s Valentine’s Day celebrations, I hope you make these Chipotle Orange Shrimp Cocktail. You’re sure to have a table full of smiling faces!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Chipotle Orange Shrimp Cocktail:
- Shrimp, paprika, salt, Old Bay seasoning, onion powder
- Garlic powder, cayenne pepper, thyme leaves, sugar, olive oil
- Sweet chili sauce, ketchup, horseradish, chipotles en adobo sauce
- Orange zest, fresh orange juice, lettuce, orange slices, parsley
If you are BBQing and using skewers, I recommend using reusable flat or square metal skewers. They will keep the shrimp from spinning when you turn them over and you don’t have to worry about them burning like you do with bamboo skewers. Use a hot pad or tongs to turn them because they do get hot. You can also double skewer the shrimp for more stability.
How to make Chipotle Orange Shrimp Cocktail:
- Mix the marinade ingredients and rub the shrimp to coat all sides; refrigerate, covered, while making the cocktail sauce
- Whisk together the sauce ingredients, taste and adjust seasonings; refrigerate until ready to assemble the appetizers, return to room temperature before serving
- You can grill the shrimp or sauté them, whichever you prefer; if grilling, you can use skewers or a grill basket (see photo), if using a grill basket, be sure to oil it well so the shrimp don’t stick
- Cook over medium heat for a couple minutes on each side – shrimp cook very fast – until firm to the touch and the tails turn pink; set aside to cool
- To serve, fill your glass dishes 2/3 to 3/4 full with shredded lettuce and season with salt and pepper; place 6 shrimp in each serving glass and drizzle with a little of the cocktail sauce
- Slip an orange slice on the edge of each glass and sprinkle the tops with a little chopped parsley; serve immediately
Chipotles en Adobo is a great condiment to have on hand and I keep some in my refrigerator to add to many dishes. Chipotle peppers are smoked and dried jalapeno peppers. These peppers are finely minced and stored in a bright sauce made from vinegar, herbs, and spices. Look for jars or cans in the Mexican or International section of your grocery store, at a local Hispanic market, or online.
Recommended Tools (affiliate links; no extra cost to you):
Be certain the seasonings and chipotles en adobo sauce are gluten-free. If there is any question, contact the manufacturer to be sure.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Chipotle Orange Shrimp Cocktail Gluten Free
When I am looking for a smashing opener for a dinner party, I turn to shrimp. They cook extremely quickly, everyone loves them, and they seem like a splurge. And anything you eat with your fingers is sexy, perfect for Valentine's Day!
Shrimp and Marinade
- 2 teaspoons paprika
- 1/4 teaspoon kosher or sea salt
- 1 teaspoon Old Bay Seasoning (Old Bay is gluten-free)
- 1/4 teaspoon onion powder (Not onion salt!)
- 1/8 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1 teaspoon dried thyme leaves
- Pinch sugar
- 1 to 2 tablespoons olive oil, as needed to make a paste
- 24 medium shrimp, peeled, deveined, and rinsed well
Orange Chipotle Cocktail Sauce
- 1/4 cup prepared sweet chili Sauce (Heinz brand is gluten-free)
- 1/4 cup ketchup
- 2-1/2 teaspoons creamy prepared horseradish (or more to taste)
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon kosher salt
- 1/2 to 1 teaspoon adobo sauce from Chipotles en Adobo, to taste
- 1/2 teaspoon grated orange zest
- 1 tablespoon freshly squeezed orange juice
- 1/4 to 1/2 head of lettuce, preferably iceberg, shredded
- Fresh navel orange slices, cut into half-moon shapes
- Fresh Italian parsley, finely chopped
- Marinate the Shrimp: In a medium bowl, combine the seasonings and sugar, whisking until evenly mixed. Add the oil and stir to create a paste, about the thickness of honey. Add the cleaned shrimp and rub the spice paste all over each one. Cover the bowl and chill in the refrigerator while you make the cocktail sauce. Wash your hands thoroughly with soap and hot water to remove the chile pepper. If you don’t do this and later rub your eyes, you’ll be sorry!
- Prepare the Sauce: In a medium bowl, combine the sauce ingredients, whisking together. Taste and adjust the seasonings. Cover and refrigerate until ready to plate. The sauce will hold in the refrigerator for several days, tightly covered. Return to room temperature before assembly and serving.
- Cook the Shrimp: Heat your grill to medium heat. You can grill the shrimp two ways. You can place them on skewers or you can cook them in a grill basket. Both ways work well and it is your personal choice about how you want to prepare the shrimp. Rub the grates of the grill with an oiled paper towel before placing skewers on the hot grill. If you don't want to use the BBQ, you can also sauté them in a skillet with a little oil.
- If you use a grill basket, oil it well before placing it on the grill. Heat it up, brush with oil again, and then add the shrimp. Use a heatproof spatula or long handled heatproof spoon to keep the shrimp moving while they cook on both sides.
- Leave the shrimp on the heat about 2 to 3 minutes or until they are firm to the touch. The spice rub will make it hard to see them turn pink, but they will get lighter in color and the tail portions will turn pink. Firmness is the best way to tell when they are done. Remember that residual heat will continue after you pull them off the grill and you can always put them back on, so avoid overcooking. When done, transfer shrimp to a plate to cool.
- All of the components can be prepared up to an hour or two in advance and stored separately (covered) in the refrigerator. Do not assemble dishes until just before you are ready to serve. If you have made them ahead, let the components sit at room temperature about 20 minutes to warm up slightly before serving.
- For Serving: Fill the dishes 2/3 to 3/4 full with the shredded lettuce and sprinkle with a little salt and pepper. If you want you can toss the lettuce with a tiny bit of vinaigrette, but this isn’t necessary. Cut the orange into thin slices and cut them in half to make half-moon shapes, then cut a slit in the middle, opposite the rind edge so they will fit onto the edge of the dishes (see photo). Chop the herbs and pat dry on paper towels. Herbs sprinkle better when they are dry.
- When the shrimp are cool enough to handle, hook them over the edge of the dish or snuggle them around the edge as I did, and using a small spoon, drizzle with some of the cocktail sauce. Be sure to use a little sauce to dress the lettuce too. Slip an orange slice on the edge of each dish and sprinkle with the parsley. Serve immediately.
- Recipe found at www.theheritagecook.com
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 910mgCarbohydrates: 23gFiber: 4gSugar: 17gProtein: 9g
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
Love Foods: Aphrodisiac Foods / Foods for Valentine’s Day
- Raspberry and Chocolate Sparkling Rose Cocktail from Creative Culinary
- Chipotle Orange Shrimp Cocktail Gluten Free from The Heritage Cook (You are Here!)
- White Bean Basil Hummus Style Dip w Pine Nuts and Meyer Lemon from OMG! Yummy
- Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad from Food Hunters Guide
- Pan Seared Salmon and Asparagus with Mojo Verde from Spice Roots
- White Chocolate Frozen Mousse with Hazelnut Whipped Cream from The Red Headed Baker
- Oreo White Chocolate Fudge from That Skinny Chick Can Bake
- Valentine’s Day Simple Crepe Cake from Mother Would Know
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I have lots of thoughts on this one. The prim and proper one – wow Jane, these look absolutely fabulous and will be such a wonderful addition to a party menu on Valentine’s day.
What I really want to say !! Dayum GIRL.. Send these all to me 😀
You are too funny Anshie, and I’ll gratefully take either compliment. I so wish I could send them to you or better yet, have our progressive meal in person! <3
Barb | Creative Culinary
These look beautiful Jane and sound delicious. I have a pound of shrimp I just thawed in the fridge for a recipe I’ve been working on but you tempt me; you sure do!
I’m happy to tempt you, but you probably better stick with your original plan. If you have any shrimp leftover, you can give my recipe a try for a little variety, LOL
Beth (OMG! Yummy)
Wow Jane – what a thoughtful and exciting dish! I love your detailed instructions about cooking the shrimp and your creative way of presenting the appetizer.
You are so sweet Beth, thank you. I was in a tropical frame of mind when I put together the plating, can you tell? LOL
I love shrimp and I’m good with spicy, so I’m going full tilt with the marinade. But I have learned my lesson about putting one’s hand up to an eye after rubbing cayenne pepper onto something, so I might find a way to do this without actually getting the marinade on my hands. Kitchen gloves maybe? In any event, I can’t wait to try this.
Dial up the spice as high as you guys like – the sauce is fairly mild, so you’ve got plenty of room to play. I use latex gloves to avoid the painful eye so common with touching spicy foods.
Oh, my. These are grilled to perfection! I love these spicy, flavorful shrimp!
They are so good Liz, pure indulgence!