Sriracha Shrimp Cocktail

Give your shrimp a spicy twist with our Sriracha Spice Blend! Enjoy the last few weeks of summer with this deliciously fresh and zesty appetizer.

Made with these products from The Olive Press:


For the brine

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 cup water
  • 2 cups ice

For the shrimp

  • 30 raw, tail on shrimp (cleaned and deveined)
  • 1 tablespoon The Olive Press Arbequina Olive Oil
  • 2-3 tsp The Olive Press Sriracha Spice Blend
  • Juice from 1 lemon
  • Old Bay seasoning

For the cocktail sauce

  • 1 cup ketchup
  • 1-2 tablespoon prepared horseradish
  • 2-3 teaspoons The Olive Press Sriracha Spice Blend
  • Juice from 1/2 lime
  • A dash of worcestershire
  • A pinch of salt


  1. Combine ingredients for brine. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
  2. Place a baking sheet under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain. Rinse under cold water and dry on paper towels. In a large bowl, toss shrimp with Arbequina olive oil, Sriracha Spice, lemon juice and sprinkle with Old Bay seasoning, if desired.
  3. Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 90 seconds or so, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 60-90 seconds. Transfer to a cold platter and refrigerate immediately.
  4. Combine ingredients for cocktail sauce. Refrigerate until ready to serve. Serve shrimp with cocktail sauce.
  5. Enjoy!