My toxic trait is that I can’t hear the words SHRIMP COCKTAIL without designing a time to get my hands on some.

Thanks to a couple of our friends posting about their dinner earlier this week, I give you Grilled Togarashi Shrimp Cocktail – inspired by a little something we used to serve at Marrow.

The freshness of the avocado with the char of the shrimp will leave you feeling like you’re nibbling on this outside a warm surfside shack, while the spice of the Togarashi will have your mouth tingling as you reach for something cool and refreshing to take down the heat.

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  • Extra virgin olive oil
  • Avocado, diced
  • Lemon juice
  • Cocktail sauce
  • Salt
  • Pepper


Step 1

Devein and peel your shrimp.

Step 2

Toss them in olive oil and season heavily with Shichimi Togarashi.

Step 3

Place in a skillet (or grill) over medium heat for about 5 to 7 minutes, flipping halfway through.

Be careful not to overcook your shrimp or they’ll be tough. They should be nice and pink with a pretty char on the outside, and white and opaque on the inside when they’re done.

Step 4

Remove from heat and serve immediately with cocktail sauce, seasoned avocado and a squeeze of lemon.