April 07, 2020
"I just make this for us at home, but this would be good for a bunch of people for an appetizer or whatever. Well, it is called Party Shrimp. Marinating time is 1 - 4 hours. I did not include that in the prep time. I discovered this and have adapted it from southyourmouth.com. She has easy recipes that are not going to leave us living under a bridge. NOTE: This recipe says to leave the oven door cracked open. I searched this out and read on a cooking instruction site that says not to do that any more if your oven is less than ten years old. It was stated that someone did it there and a technician had to be called in to repair the damage."
- Serving Size: 1 (120.8 g)
- Calories 137.1
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 143.3 mg
- Sodium - 667.7 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 15.6 g
- Calcium - 63.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Drain the shrimp and place in a lidded container that's big enough to hold them all.
Mix the rest of the ingredients together in a small bowl. Add them to the shrimp.
Toss and coat the shrimp well. Place the lid on the container and refrigerate it for 1-4 hours.
WHEN READY TO COOK:
Place the oven on Broil.
Spray an aluminum foil lined baking sheet with cooking spray.
Place the marinated shrimp onto the baking sheet in a single layer. Do not include the marinade juices.
Place the sheet on the top oven rack and broil for 5 to 7 minutes or until they are pink and cooked through. Flip them once halfway through.
Eat them hot or at room temperature.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for shrimp that are labeled as "easy-peel" for a quicker peeling process.
- If you prefer a milder flavor, reduce the cayenne pepper to 1/4 teaspoon.
- Substitute the olive oil with melted butter - the benefit of this substitution is that the butter will give the shrimp a richer flavor and will also help to keep them from drying out in the oven.
- Substitute the Italian dressing mix with taco seasoning - the benefit of this substitution is that it will give the shrimp a more Mexican flavor, which can be a nice change of pace for a party appetizer.
Cajun Shrimp Replace the Italian dressing mix, olive oil, paprika, garlic powder, and cayenne pepper with 2 tablespoons Cajun seasoning, 2 tablespoons olive oil, and 1/2 teaspoon of salt. Marinate and cook the shrimp as directed.
Garlic Parmesan Roasted Potatoes - This simple side dish is the perfect accompaniment to the Party Shrimp. The potatoes are roasted with garlic and parmesan cheese for a delicious flavor that complements the shrimp nicely. Plus, the potatoes are easy to make and take only 20 minutes to prepare.
Grilled Asparagus with Lemon and Parmesan: This simple side dish is the perfect complement to the Party Shrimp. The asparagus is grilled with lemon juice and parmesan cheese for a light and flavorful taste. Plus, it takes only 10 minutes to prepare, making it a great option for a quick and easy meal.
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before marinating. Also, reduce the cooking time to 3-5 minutes.
Q: Can I use a different type of vinegar for the marinade?
A: Yes, you can use any type of vinegar you prefer. Just make sure the flavor won't overpower the other ingredients in the marinade.
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The cayenne pepper used in this recipe is believed to have originated in the Caribbean and was brought to the Americas by Christopher Columbus in the 15th century.
The famous chef, Julia Child, was known for her love of shrimp and often served it as an appetizer. She once said “If I could only have one type of shellfish, it would be shrimp.”