Party Shrimp

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Recipe by South Your Mouth

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Party Shrimp

2 pounds large raw shrimp, peeled and deveined

1 package Italian dressing mix ( I prefer "Zesty" by Good Seasons)

3 tablespoons vegetable or oilve oil

1 tablespoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Pinch of salt

Drain shrimp well (I also spread them out on a few layers of paper towels to make sure there is no excess liquid). Add shrimp to a large zip-top bag or lidded container. Whisk together dressing mix (unprepared), oil, paprika, garlic powder, cayenne pepper and salt until well combined then add to shrimp. Toss to coat shrimp then refrigerate for 1-4 hours.

Line a baking sheet with aluminum foil then spray with cooking spray (the foil isn't required, just for easy clean-up). Arrange shrimp in a single layer on baking sheet, discarding marinade. Broil shrimp on top rack of oven for 5-7 minutes or until pink and cooked through, flipping once halfway through cooking time.

Serve hot or at room temperature with cocktail sauce if desired.

Makes 10-12 appetizer-sized servings.


  • I updated this recipe to use more paprika and less oil than the original recipe because I've noticed the more I make it, that's what I've been doing. The paprika gives it that beautiful color and 3 tablespoons of oil is plenty!
  • As always, be sure to leave your oven door ajar when broiling. 
  • Don't crowd the shrimp on the pan - make sure they're not touching. Shrimp get testy in crowds and do not play well with others {snort} also, they won't cook right if you shove too many on the pan.
  • I usually double or triple this recipe so I cook it a little differently than described above, rotating pans in the oven, to make things go a little quicker and easier. I broil one pan until beautiful (without flipping) then move to a lower rack, adding a second pan under the broiler and repeating. The residual heat in the oven ensures all the shrimp cook through and I don't have to flip anything. Holla!