Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can cook and peel the shrimp early in the day, then cover and chill. You can also make the marinade in the morning, but don't combine the two components until about 45 minutes to one hour before you expect your guests to arrive.

Nancy Hughes
Recipe by Cooking Light December 2000

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
18 servings (serving size: about 2 shrimp)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large saucepan. Add shrimp and seasoning; cook 3 minutes or until done. Drain and cool completely. Place shrimp in a large zip-top plastic bag. Add remaining ingredients; seal and marinate in refrigerator 30 minutes, turning bag occasionally. Remove shrimp from bag, reserving marinade. Peel shrimp; place in a large bowl. Add reserved marinade; toss gently to coat.

    Advertisement

Nutrition Facts

57 calories; calories from fat 28%; fat 1.8g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.8g; protein 7.9g; carbohydrates 2.1g; fiber 0.3g; cholesterol 57mg; iron 1.1mg; sodium 260mg; calcium 23mg.
Advertisement