Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Houston Astros

When the summer sun hits, hungry Texans reach for the brighter, lighter flavors of Tex-Mex cuisine. This hearty shrimp cocktail is an explosion of tangy citrus, creamy avocado, savory spices and sweet, Texas-sized Gulf shrimp.


Let's get grilling

1 To make the sauce, whisk together the ketchup, lime juice, pico de gallo, hot sauce and olive oil. Gently stir in the avocado, season to taste with salt and pepper, and set aside. Add more hot sauce if desired.
2 Using Kingsford® Original Charcoal, prepare the grill for direct cooking and preheat to 450°F.
3 Place shrimp in a large bowl, add the vegetable oil and season with salt and pepper, to taste. Toss well to combine.
4 Thread seasoned shrimp onto the skewers. Gently place the shrimp skewers on the grill. Cook for 2 to 3 minutes total per side. The shrimp is ready when bright pink and slightly charred. For your safety, please reference the USDA safe cooking temperatures.
5 Serve the shrimp with the Mexican cocktail sauce, garnished with chopped cilantro.

Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.
Cooking for 4 people

Ingredients


  • ketchup
    0.5 cup
  • lime juice
    0.25 cup
  • pico de gallo
    1 cup
  • Cholula® hot sauce, plus more to taste
    2 tbsp.
  • olive oil
    0.25 cup
  • avocado, diced
    1
  • kosher salt and ground black pepper, to taste
  • jumbo Gulf shrimp, peeled, deveined, tails left on
    2 lb.
  • vegetable oil
    1 tbsp.
  • fresh parsley or cilantro leaves
    2 tbsp.
  • metal or wooden skewers (soaked in water for about 30 minutes)

For safe meat preparation, reference the USDA website.


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Adventurous Eats


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