Grilled Shrimp With Plum 'Chups Cocktail Sauce 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 2, 2014

Working the plum flavor of 'Chups non-tomato fruit ketchup into a dipping sauce for simply grilled shrimp is a different way to kick off a summer meal.

Make Ahead: The cocktail sauce needs to be assembled at least 30 minutes before serving.

Where to Buy: 'Chups products are available at Glen's Garden Market in Dupont Circle, at Smucker Farms of Lancaster County on 14th Street NW, and online at


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the sauce
  • 1/4 cup Plum ’Chups Fruit Ketchup (see headnote)
  • 2 teaspoons prepared horseradish (grated, not creamy)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sugar
  • For the shrimp
  • 28 to 30 large shell-on, deveined raw shrimp
  • 1 tablespoon canola oil, plus more as needed
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, cut in half and seeded
  • 1 teaspoon sugar
  • 1 small bunch cilantro (leaves and tender stems), coarsely chopped


For the sauce: Combine the Plum ’Chups, horseradish, Worcestershire sauce and sugar in a small bowl. Cover and let rest at room temperature for 30 minutes, or cover and refrigerate for several hours.

For the shrimp: Prepare the grill for direct heat: If using a gas grill, preheat to medium/medium-high (375 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Toss together the shrimp and oil in a mixing bowl until evenly coated. Season lightly with salt and pepper. Grease the cut sides of the lemon with a little oil, then sprinkle them with the sugar.

Place the lemon halves cut side down on the grill grate. Arrange the shrimp on the grill grate. Cook, uncovered, for 1 to 3 minutes, then use tongs to turn over the shrimp; cook for 1 to 2 minutes on the second side, so the shrimp are cooked through yet still springy to the touch. Transfer to a clean bowl.

As soon as the lemon halves are nicely charred, remove them from the heat. Squeeze their juice evenly over the shrimp (discard the spent halves); add the cilantro and toss to incorporate. Let rest for 5 minutes.

Arrange the shrimp on a platter; serve with the sauce for dipping.

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Recipe Source

From Matt Wallace and Kori Hill Wallace, co-founders of ‘Chups Fruit Ketchups, made in the District's Union Kitchen.

Tested by Bonnie S. Benwick.

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