Jalapeño Shrimp

Jalapeño Shrimp Recipe
Photo: Quentin Bacon

Recipe from

Real Simple

Nutritional Information

Calcium 94 mg
Calories 100
Caloriesfromfat 0 %
Carbohydrate 4 g
Cholesterol 129 mg
Fat 1 g
Fiber 1 g
Iron 2 mg
Protein 17 mg
Satfat 0 g
Sodium 519 mg


1 1/2 pounds large peeled shrimp
1 7-ounce jar pickled whole jalapeños and 1/4 cup of pickling liquid
1/4 cup fresh lime juice
1/4 cup minced fresh cilantro
1/4 teaspoon salt


Place the shrimp in enough lightly salted water to cover. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking. Cut the jalapeños in half lengthwise. Place in a large bowl with the shrimp. Toss with the pickling liquid, lime juice, cilantro, and salt. Cover and refrigerate up to 1 day ahead.

Jane Kirby and Kay Chun,

Real Simple

March 2002
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