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Marinated Broiled Easy Peel Shrimp


"Solid appetizer or main course with your favorite rice or noodle dish for all occasions. Tangy and a bit spicy with lots of garlic punch!"
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55 m servings 420 cals
Original recipe yields 6 servings

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  1. Bring a 6-quart pot of water to a boil; cook shrimp until bright pink and cooked through, 2 to 2 1/2 minutes. Transfer shrimp using a slotted spoon to a bowl of ice water to cool; drain and pat shrimp dry. Place shrimp in a large resealable bag.
  2. Mix olive oil, salad dressing, garlic, and jalapeno pepper together in a glass or plastic bowl; pour marinade into bag of shrimp, coat shrimp with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes to 1 hour.
  3. Line a baking sheet with aluminum foil and spread a thin layer of salt over foil.
  4. Preheat the oven's broiler.
  5. Remove shrimp, 1 at a time, from marinade and place on the salted baking sheet. Discard unused marinade.
  6. Place baking sheet on rack furthest away from the broiler. Broil in the preheated oven until shrimp begin to brown and peel back, 7 to 10 minutes. Turn off broiler and crack oven door open for 3 minutes before removing shrimp from oven.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 420 calories; 32.7 g fat; 5.9 g carbohydrates; 25.4 g protein; 230 mg cholesterol; 699 mg sodium. Full nutrition

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Made as written except that I sliced the jalapeno instead of dicing it so that I could broil them along with the shrimp. The only negative thing I have to say about this recipe is that the coar...