Bodacious Barbecued Gulf Shrimp Cocktail

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Bodacious Barbecued Gulf Shrimp Cocktail

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Gulf shrimp kicked up and spread over a steaming bed of pan seared veggies. Topped with fresh avocado chunks - this deconstructed gulf shrimp cocktail takes center stage this summer! Watch the video here.


  • 1 lb. Gulf Shrimp, peeled /deveined
  • 3 Tablespoons HEB Chef’s Basting Oil, divided
  • 2 Tablespoons  Adam’s Reserve Kicked up Chicken Rub
  • ¾ cup EACH medium diced Texas 1015 onions &  sweet red pepper
  • ½  cup EACH small diced seeded jalapenos & halved cherry tomatoes
  • 1 ripe avocado, medium diced
  • ¼ cup Texas on a Plate Bodacious Soppin’ Sauce

Recipe Info

Mix shrimp in bowl with 1 Tablespoon of basting oil and Adam’s Rub; set aside.  Preheat a cast iron skillet to MED HI.  Add remaining 2 Tablespoons basting oil and diced veggies. Let veggies sear in pan for a few minutes without stirring, then quickly stir for 2 more minutes. Mound cooked veggies in center of a serving plate. Add shrimp to pan and let sear for 2 minutes on MED HI, then turn over and cook other side for 2 to 3  minutes.  Shrimp are done when they quickly change color from the raw “see-through clear”  to the cooked “white”  – do not overcook. Put shrimp on top of veggies and top with avocado.  Drizzle Bodacious Soppin’ sauce on top of all.

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