Party Shrimp
There’s something magnetic about shrimp sizzling under a broiler—an intoxicating combination of bright citrus, warm garlic, and smoked paprika that fills the kitchen and signals good company is coming. Imagine reaching for a plump, pink curl, the first bite delivering a snap of tender flesh, a tang of lime, and the faint sweetness that keeps you coming back for another. This Party Shrimp recipe is built for those moments: the hum of conversation, a cold drink in hand, and plates cleared before the next song starts.
Whether you’re hosting a last-minute get-together, need a simple but elegant appetizer, or want a 10-minute protein-packed dinner, these shrimp deliver. They’re fast, festive, and adaptable—perfect for summer patios, holiday hors d’oeuvres, game-day spreads, or a quick midweek meal when you want something a little special without a lot of fuss.
Dish Snapshot
- Prep Time: 5–10 minutes (plus 2 hours marinating for best flavor)
- Cook Time: 10 minutes (broiling)
- Total Time: ~2 hours 15 minutes (including marinating) — you can marinate as little as 15–30 minutes if pressed for time
- Servings: 4 (about 1/4 lb shrimp per person as appetizer; increases to 2 servings as an entrée)
- Difficulty Level: Easy
Nutrition Highlights
Nutrition per serving (estimated, based on 4 servings)
- Calories: ~150 kcal
- Protein: ~27 g
- Total Carbohydrates: ~1.7 g
- Total Fat: ~3.7 g
- Saturated Fat: ~0.45 g
- Fiber: 0 g
- Sugars: ~1.7 g
- Sodium: ~416 mg (varies significantly with added salt and whether shrimp are pre-salted)
Notes on accuracy and sources:
- Shrimp nutrition values are estimated from USDA FoodData Central data for cooked shrimp; olive oil and sugar values are standard measures from nutrition databases. Sodium estimate reflects added salt (¼–½ tsp) plus natural shrimp sodium; you can reduce added salt to lower sodium per serving.
- For safe handling and recommended sodium intake guidelines, consult CDC, FDA, or Mayo Clinic resources. These figures are approximate and intended to help you plan—actual values will vary with brands, shrimp size, and exact quantities.
Why You’ll Love It
- Instant party mood: The aroma of citrus, garlic, and paprika fills the room; these shrimp are unapologetically crowd-pleasing.
- Speed + ease: From fridge to broiler in minutes—perfect for last-minute entertaining or a fast, high-protein dinner.
- Texture contrast: Quick broiling gives a satisfying snap and tender interior without drying, making each bite feel special.
- Flexible and social: Serves as an appetizer, skewer for grazing, or the protein star of a salad, pasta, or grain bowl.
- Health-forward: High in lean protein and low in carbs; easily made lower-sodium or lower-fat with simple swaps.
Preparation Guide
Ingredients
- 1 tbsp olive oil
- 1 ½ tsp brown sugar (optional — enhances caramelization; you can omit)
- 1 ½ tsp lime juice (fresh squeezed preferred)
- 1 tsp crushed garlic or 1 garlic clove, thinly sliced
- 1 tsp paprika (use smoked paprika for deeper flavor; use less for milder heat)
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp black pepper
- ¼ – ½ tsp salt (adjust to taste; start low if shrimp may be pre-salted)
- 1 lb large shrimp, peeled and deveined (26–30 count recommended)
Optional ingredients & substitutions
- Swap lime juice for lemon juice (same quantity).
- Replace brown sugar with 1 tsp honey or omit for no added sugar.
- Use avocado oil instead of olive oil for a higher smoke point.
- Add 1/4 tsp red pepper flakes for heat.
- For a gluten-free or paleo option, the base recipe is already compliant—just avoid any packaged seasonings with additives.
Step-by-step instructions
- In a large Ziploc bag or a glass bowl, combine olive oil, brown sugar (if using), lime juice, garlic, paprika, Italian seasoning, dried basil, black pepper, and salt. Mix thoroughly.
- Add the shrimp to the bag or bowl. Seal the bag and shake to coat, or toss the shrimp in the bowl with a spoon or your hands until evenly coated.
- Marinate the shrimp in the refrigerator for 2 hours for best flavor. If short on time, marinate for at least 15–30 minutes.
- When ready to cook, preheat the oven broiler. Place an oven rack 5–6 inches (12–15 cm) from the broiler element (top rack).
- Drain the shrimp and discard the marinade. Arrange shrimp in a single layer on an ungreased baking sheet (parchment optional).
- Broil on the top rack for 10 minutes total, turning the shrimp at the 5-minute mark. Shrimp are done when they curl into a loose “C” shape and turn opaque pink. Avoid overcooking—they should not curl tightly into an “O.”
- Transfer to a platter and serve immediately.
Practical tips
- Don’t over-marinate: Acid (lime juice) can make shrimp tough if left too long—2 hours is a good balance.
- Watch the broiler: Shrimp cook quickly; stay nearby to prevent charring.
- Uniform size matters: Use similarly sized shrimp to ensure even cooking.
- Test one: If uncertain, remove one shrimp at 8–9 minutes to confirm perfect doneness.
Best Pairings
- Classic: Serve simply with lemon wedges and a bowl of melted garlic butter for dipping.
- As appetizers: Thread on skewers with charred bell pepper and red onion; pass with cocktail napkins.
- On a plate: Pair with a chilled arugula and fennel salad, or a simple mixed-green salad tossed with lemon vinaigrette.
- For a meal: Serve over coconut-lime rice, quinoa pilaf, or a light pasta tossed in olive oil and herbs.
- Casual: Pile on toasted baguette slices or crackers for an easy crostini.
- Drinks: Crisp white wine (Sauvignon Blanc), light lager, or a citrusy cocktail complement the flavors.
Storing Leftovers
How to Store
- Room temperature: Do not leave cooked shrimp at room temperature for more than 2 hours; microbial growth risk increases.
- Refrigeration: Store cooked shrimp in an airtight container in the refrigerator for up to 3–4 days. Reheat gently (low oven or brief skillet) to avoid rubberiness.
- Freezer: Cooked shrimp can be frozen for up to 3 months in an airtight container or vacuum-sealed bag. Thaw overnight in the refrigerator before reheating.
Notes on safety
- Raw shrimp should be refrigerated immediately and used within 1–2 days or frozen. Follow FDA/CDC guidance for seafood storage.
Insider Secrets
- Brine for juiciness: For extra-plump shrimp, briefly brine raw shrimp in a 1 tbsp salt + 2 cups water solution for 15 minutes, then rinse and pat dry before marinating.
- High heat, short time: Broiling or very hot grill heat seals flavor quickly—avoid low-and-slow methods for this recipe.
- Balance is everything: If you skip sugar, consider a touch more lime for brightness. If you skip lime, add a splash of white wine vinegar to brighten flavors.
- Make-ahead shortcut: Prepare the dry spice mix in advance and store it; toss with oil and lime just before adding shrimp to keep flavors fresh.
- Doneness cue: Shrimp should be just opaque and form a gentle "C." When they curl tightly into an "O," they’re overcooked.
Fun Flavor Ideas
- Spicy Citrus: Add 1/4 tsp cayenne or 1/2 tsp red pepper flakes and switch lime for orange juice (1 ½ tsp) for a bright, spicy glaze.
- Garlic-Herb Butter: After broiling, toss shrimp with 2 tbsp melted butter, 1 tbsp chopped parsley, and a squeeze of lemon. Great for bread dipping.
- Asian Twist: Replace Italian seasoning and basil with 1 tsp soy sauce (or tamari for gluten-free), 1 tsp sesame oil, 1/2 tsp grated ginger, and 1 tsp honey. Garnish with toasted sesame seeds.
- Vegan "Shrimp" alternative: Use king oyster mushroom stems sliced into rounds and marinated similarly, then broiled—texture offers a satisfying chew.
- Gluten-free grain bowl: Serve over cauliflower rice with avocado, cucumber, and a drizzle of yogurt-dill sauce.
Recipe Q&A
Q: Can I use frozen shrimp?
A: Yes—thaw completely in the refrigerator (or under cold running water for a faster method), pat dry, then marinate and cook as directed.
Q: My shrimp turned rubbery—what happened?
A: Overcooking is the usual culprit. Shrimp cook very quickly; remove when just opaque and gently curled into a "C."
Q: Can I make this without oil or sugar?
A: Yes. Skip the sugar entirely; the olive oil helps flavor and prevents sticking—swap with a high-heat oil if needed, or use a light mist of cooking spray on the baking sheet.
Q: How can I lower the sodium?
A: Omit or reduce added salt, use low-sodium or no-salt-added shrimp (if available), and season at the table to taste.
Q: Is this recipe keto-friendly?
A: Yes. With minimal carbs (mainly from optional brown sugar), the recipe fits a low-carb or ketogenic approach if the sugar is omitted.
Conclusion
If you love food that’s fast, flavorful, and reliably crowd-pleasing, give these Party Shrimp a try—the combination of citrus, garlic, and paprika is simple but addictive. Share your photos and tweaks with the community; I’d love to see your variations and serving ideas.
For additional versions and inspiration, check out this classic take on party shrimp from Party Shrimp — South Your Mouth, and a quick oven-broiled approach at Party Shrimp — Made in Your Oven in 5 Minutes.
Print
Party Shrimp
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: Paleo-Friendly
Description
Deliciously seasoned shrimp broiled to perfection with citrus, garlic, and paprika, perfect for any gathering.
Ingredients
- 1 tbsp olive oil
- 1 ½ tsp brown sugar (optional)
- 1 ½ tsp lime juice (fresh squeezed preferred)
- 1 tsp crushed garlic or 1 garlic clove, thinly sliced
- 1 tsp paprika (use smoked paprika for deeper flavor)
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp black pepper
- ¼ – ½ tsp salt (adjust to taste)
- 1 lb large shrimp, peeled and deveined (26–30 count recommended)
Instructions
- In a large Ziploc bag or a glass bowl, combine olive oil, brown sugar (if using), lime juice, garlic, paprika, Italian seasoning, dried basil, black pepper, and salt. Mix thoroughly.
- Add the shrimp to the bag or bowl. Seal the bag and shake to coat, or toss the shrimp in the bowl with a spoon or your hands until evenly coated.
- Marinate the shrimp in the refrigerator for 2 hours for best flavor. If short on time, marinate for at least 15–30 minutes.
- When ready to cook, preheat the oven broiler. Place an oven rack 5–6 inches from the broiler element.
- Drain the shrimp and discard the marinade. Arrange shrimp in a single layer on an ungreased baking sheet.
- Broil on the top rack for 10 minutes total, turning the shrimp at the 5-minute mark. Shrimp are done when they curl into a loose “C” shape and turn opaque pink.
- Transfer to a platter and serve immediately.
Notes
Don’t over-marinate as the lime juice can toughen the shrimp. Stay close while broiling to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1.7g
- Sodium: 416mg
- Fat: 3.7g
- Saturated Fat: 0.45g
- Unsaturated Fat: 3.25g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 0mg
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