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.

Su-Mei Yu
Recipe by Cooking Light June 2001


Recipe Summary test

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.