This dish is typically served with the shells on the shrimp. But since it's tricky to devein jumbo shrimp and leave the shells intact, we removed them.

Recipe by Cooking Light June 2001


Recipe Summary

6 servings (serving size: 2 shrimp)


Ingredient Checklist


Instructions Checklist
  • Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.

  • Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.

  • Preheat broiler.

  • Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.

  • Heat oil in a large nonstick skillet over medium-high heat. Add marinade; sauté 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.

  • Wine Note: These superpeppery, supergarlicky shrimp need a counterpoint. A bodly fruity Riesling with just a touch of sweetness would make a great partner. Try Columbia Winery Cellarmasters Reserve Riesling 2000 (Columbia Valley, Washington state; $8).

Nutrition Facts

136 calories; calories from fat 39%; fat 5.9g; saturated fat 1.1g; mono fat 1.6g; poly fat 2.7g; protein 16g; carbohydrates 4.2g; fiber 0.4g; cholesterol 115mg; iron 2.3mg; sodium 426mg; calcium 57mg.