— 2 pounds (ca. 907 g) large raw shrimp, peeled and deveined

— 1 package Italian dressing mix

— 3 tablespoons vegetable or olive oil

— 1 tablespoon paprika

— 1/2 teaspoon garlic powder

— 1/2 teaspoon cayenne pepper

— Pinch of salt


Drain shrimp well. Add shrimp to a large zip-top bag or lidded container. Whisk together dressing mix (unprepared), oil, paprika, garlic powder, cayenne pepper and salt until well combined then add to shrimp. Toss to coat shrimp then refrigerate for 1-4 hours (marinating the shrimp is not an absolute must but if you have time, it makes the shrimp extra tasty!).

Line a baking sheet with aluminum foil, then spray with cooking spray (the foil isn’t required, just for easy clean-up). Arrange shrimp in a single layer on a baking sheet, discarding marinade. Broil shrimp on top rack of the oven for 5-7 minutes or until pink and cooked through, flipping once halfway through cooking time.

Serve hot or at room temperature with cocktail sauce if desired.


As always, be sure to leave your oven door ajar when broiling.

Don’t crowd the shrimp on the pan – make sure they’re not touching. Shrimp get testy in crowds and do not play well with others {snort} also, they won’t cook right if you shove too many on the pan.

I usually double or triple this recipe, so I cook it a little differently than described above, rotating pans in the oven, to make things go a little quicker and easier. I broil one pan until beautiful (without flipping) then move to a lower rack, adding a second pan under the broiler and repeat. The residual heat in the oven ensures all the shrimp cook through, and I don’t have to flip anything.

PARTY SHRIMP-ymmlyrecipes


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