Crispy Broiled Shrimp with Tangy Cocktail Sauce



Crispy Broiled Shrimp with Tangy Cocktail Sauce

I was recently invited to Avery, Island to spend a few days meeting the fine folks of Tabasco. I along with a few food bloggers and cocktail bloggers all had the opportunity to meet the family, friends and employees who dedicated their life to making the sauce that I have grown up with.  Tabasco was founded in 1868 by Edmund Mcllhenny and to this day Tabasco is still made on Avery Island.  We were walked through the entire process of how Tabasco is made, from seedling, to mash, barreling to packaging – it is a true labor of love that they do daily with an undying passion.


Tabasco and I have been friends for a looooggg time. My mom always had a few bottles in the pantry, my husband used it to add flavor to his MRE’s during deployment and I shake it over eggs, drizzle it on potato chips, whip it into butter for roasted corn or use it to season shrimp, Tabasco is a familiar condiment at our table.


Speaking of shrimp – How about a platter of kicked up crispy, broiled shrimp infused with Tabasco, yes.yes.  No need to worry about pulling out that pesky fryer. These babies go straight into a pre-heated broiler, a few minutes and dinner is served.  And of course we need an amazing dipping sauce, because no matter how old you are we all love to dip, dip our food into a dipping sauce. Well this tangy cocktail sauce will have you puckering from the bite of spicy goodness.

Crispy Broiled Shrimp with Tangy Cocktail Sauce

Yield: serves 4


  • For Shrimp:
  • 1 pound medium shrimp, peeled and deveined (about 24 shrimp)
  • 1/4 cup cornstarch
  • 1 tablespoon water
  • 2 teaspoons Tabasco, Habanero
  • 2 large egg whites
  • 1 1/2 cups finely crushed reduced-fat round buttery crackers (about 35 crackers) (such as Ritz)
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Cooking spray
  • For Sauce:
  • 1/2 cup no-salt-added tomato sauce
  • 2 tablespoons minced fresh chives
  • 2 tablespoons ketchup
  • 2 tablespoons chili sauce
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons prepared horseradish
  • 6 drops hot sauce (such as Tabasco, Habanero)
  • Lemon wedges


  1. For Sauce: Combine all ingredients in a small bowl; cover and chill at least 1 hour.
  2. Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat.
  3. Combine water, Tabasco and egg whites in a bowl; beat with a whisk until foamy.
  4. Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on a baking sheet coated with cooking spray; lightly coat shrimp with cooking spray.
  5. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.


recipe from Cooking Light



Sweet Life Disclosure:  This post is sponsored by the fine folks over at Tabasco where I am proud to be a Tabasco Tastemaker.





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