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Party Shrimp

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Today’s party shrimp appetizer is one that can be prepared at the last minute. That is one of the great things about shrimp, they cook fast.

About 2 hours before your party, you place the shrimp in a simple marinade. The marinade is made by combining olive oil, paprika, Italian seasoning, basil, brown sugar, lemon juice, garlic, and pepper. I love that I can have these all prepped in plenty of time before my guests arrive.

Party Shrimp | realmomkitchen.com

Then just before your party starts or even as the guests arrive, you cook the shrimp in the oven. They literally cook in the oven in just in 4 minutes – 2 minutes per side. Not only are they easy to make but they are also delicious. I also like to line my baking sheet with foil to make clean up a snap. This is really one of the easiest appetizers to put together. I like to serve them on a platter with some disposable appetizer forks on the side.

Party Shrimp | realmomkitchen.com

Here is what you need to make the
Party Shrimp

  • OLIVE OIL
  • PAPRIKA
  • ITALIAN SEASONING
  • DRIED BASIL
  • BROWN SUGAR
  • LEMON JUICE
  • GARLIC
  • PEPPER TO TASTE
  • UNCOOKED LARGE SHRIMP, PEELED AND DEVEINED (DON’T USE SMALLER THAN 31-40 PER POUND)
Party Shrimp | realmomkitchen.com

Party Shrimp

Real Mom Kitchen

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Ingredients
  

  • 1 Tbsp olive oil
  • ½ tsp paprika
  • ½ tsp Italian seasoning
  • ½ tsp dried basil
  • 1 ½ tsp brown sugar
  • 1 ½ tsp lemon juice
  • 1 clove minced garlic
  • pepper to taste
  • 1 lb. uncooked large shrimp peeled and deveined (don't use smaller than 31-40 per pound)

Instructions
 

  • In a gallon sized ziploc bag, combine all of the ingredients except shrimp. Seal bag. Knead the bag to combine marinade.
  • Add shrimp to bag and seal. Turn to coat shrimp with marinade and refrigerate for 2 hours.
  • Line a baking sheet with foil and pour shrimp out onto lined baking sheet. Broil for 2 minutes. Turn shrimp and broil for 2 more minutes until shrimp are pink.
Tried this recipe?Let us know how it was!

Recipe adapted from Simple and Delicious Oct/Nov 2013 issue.

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