Credit: Michael Pisarri

Sunny’s Shrimp Cocktail

Name: Sunny’s Shrimp Cocktail
Prep time: 600 s
Cook time: 180 s
Total time: 2580 s
Yield: 1
Cuisine: American
Ingredients: U10 shrimp: 24; Chipotle purée: 1 tbsp; Chili sauce: 1 cup; Horseradish: 2 tbsp; Worcestershire sauce: 1 tsp; Salt: 1 pinch; Lemon wedges: to garnish

20 Aug 2025

Aaron Brooks

Chef

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Difficulty

Easy

Total Time

43MIN

Cuisine

American

Ingredients

U10 shrimp: 24

Chipotle purée: 1 tbsp

Chili sauce: 1 cup

Horseradish: 2 tbsp

Worcestershire sauce: 1 tsp

Salt: 1 pinch

Lemon wedges: to garnish

Executive chef Aaron Brooks of Sunny’s Steakhouse in Miami shares his take on shrimp cocktail: perfectly poached U10 shrimp served chilled with smoky chipotle sauce, lemon, and fresh horseradish.

How to make Sunny's Shrimp Cocktail

01.

Cook the Shrimp

Cook shrimp in boiling salted water until done, about 3 minutes.

02.

Make the Sauce

Combine chipotle purée, chili sauce, horseradish, Worcestershire sauce, and salt.
Mix until well combined.

03.

Serve

Serve chilled shrimp with cocktail sauce and lemon wedges.
Garnish with chopped chives and freshly grated horseradish.

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20 Aug 2025

The Chef

Aaron Brooks, originally from Queensland, Australia, is the executive chef at Sunny’s Steakhouse in Miami, Florida. He oversees culinary operations and menu development, which feature raw bar selections, wood-fired proteins, steakhouse classics, and handmade pastas. Before joining Sunny’s, Brooks spent two decades with Four Seasons Hotels, leading kitchens in Vancouver, Boston, and Miami.

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