Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Jalapeño Shrimp

Real Simple MARCH 2002

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 94mg
  • Calories: 100
  • Calories from fat: 0%
  • Carbohydrate: 4g
  • Cholesterol: 129mg
  • Fat: 1g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 17mg
  • Saturated fat: 0g
  • Sodium: 519mg

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Jalapeño Shrimp recipe