Hot and Peppery Cocktail Shrimp

If you're one hot shrimp lover, this recipe is for you!

Hot and Peppery Cocktail Shrimp

BettyCrockerRecipe by BettyCrocker

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5 minutes

4 hours 17 minutes

12 servings (about 5 shrimp each)

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Nutrition Info

  • 1 Serving
  • 50
  • 1g
    (Saturated Fat 0g)
  • 80mg
  • 140mg
  • 1g
  • 9g
  • Percent Daily Value*
  • 2%
  • 2%
  • 2%
  • 8%
  • Exchanges
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Purchasing

    If you hate peeling and deveining shrimp or are crunched for time, check out the seafood counter for raw shrimp that's all ready to go. It will cost more, but it just might be worth it.

  • Serve With

    Some like it really hot! Set out a bowl or shaker of crushed red pepper so guests can heat up these little devils to their palate's content.

Ingredients

  • 1 1/2  pounds uncooked peeled deveined medium shrimp
  • 4  medium green onions, chopped (1/4 cup)
  • 2  teaspoons grated lime peel
  • 1/4  cup lime juice
  • 1  tablespoon reduced-sodium soy sauce
  • 1/4  teaspoon pepper
  • 1/8  teaspoon crushed red pepper
  • 2  garlic cloves, finely chopped
  • 2  teaspoons sesame oil

Directions

  1. 1Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.
  2. 2Heat oven to 400ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.
  3. 3Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

Categories: Course, Appetizers, Hot Appetizers, Main Dishes, Seafood, Cuisine, Mexican, Healthy, Shrimp Recipes

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