Party Shrimp is a quick and easy finger food. Shrimp is marinated in Italian seasoning and broiled for 10 minutes. With some pre planning and prepping, it is a 10 minute recipe, a must have on a party menu.
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What is Party Shrimp?
Shrimp is one of the easiest foods to cook. Most of the shrimp recipes are quick and easy, and great to have on any party menus. When I saw this Party Shrimp on Top 100 Recipes list, I immediately bookmarked the recipe. Marinated shrimp is broiled for less than 10 minutes and is ready to serve. Such recipes are a boon when hosting and great finger food.
Why is it a good party food?
This is indeed a great recipe for a party. With some preplanning, cook time is under 15 minutes, in fact 10 minutes. As oven temperatures vary, maximum cook time is less than 15 minutes. Marinate the shrimp in advance and broil just before the party begins. It is a finger food and easy to serve, mess free eating and a crowd pleaser.
- Shrimp – use decent size shrimp as it is easy to serve as a finger food. Personal preference is 26-30 count shrimp. You can use any size but do not use very small shrimp.
- Seasoning – Italian seasoning, pepper powder, paprika and garlic are the key seasoning ingredients along with lime juice. You can use seasoning of your choice. I also like using tandoori masala or basic Indian spices such as ginger garlic, chili powder and garam masala. Another variation to is broiled shrimp where the seasoning is Worcestershire sauce, garlic and black pepper powder.
How to cook?
Marinate shrimp at least 2 hours or overnight and broil for 5-10 minutes just before serving. Broil time varies depends on how well cooked shrimp you like. I prefer well done shrimp and broil for 10 minutes, turning it around half way into cooking.
Ideal size is 26-30 count shrimp. It is not too small or too big to serve as a finger food. However, you can go down or up a size. But do not use very small or tiger prawns, specially if serving as a finger food.
Yes, you can leave the tail on for the shrimp. I remove it is it is easy to devein. But you can use deveined, tail on shrimp.
Yes. I use frozen, previously frozen and fresh. All three work fine. When using peeled shrimp, make sure shrimp is completely thawed.
Absolutely. I like to play around with the seasonings and spices. For a spicy, Indian flavor, I use tandoori masala and sometimes use a blend of chili powder/paprika, ginger garlic and garam masala.
You can grill the shrimp on a grill or pan grill on stovetop.
- Mixing Bowl
- Baking Sheet
- 1 tbsp Olive Oil
- 1 ½ tsp Brown Sugar, I didn’t use it
- 1 ½ tsp Lime Juice
- 1 tsp crushed Garlic or 1 Garlic Clove thinly sliced
- 1 tsp Paprika, use less for a milder heat level
- ½ tsp Italian Seasoning
- ½ tsp Dried Basil
- ¼ tsp Black Pepper Powder
- ¼ – ½ tsp Salt, adjust to taste
- 1 lb Large Shrimp peeled and deveined, I used 26 – 30 count shrimp
- In a large Ziploc bag or in a glass bowl, mix all the ingredients except shrimp.
- Add shrimp and shake the bag to coat well. Or using your hand or a spoon, mix well and marinate the shrimp for 2 hours in the refrigerator.
- Drain shrimp, discard the marinade. Place shrimp on an ungreased baking sheet.
- Broil on top rack, 5-6” below fire for 10 minutes or until shrimp curl up and turn pink. Turn the shrimp 5 minutes into broiling.
- Transfer to a platter and serve.
- Tail On – I removed the tail of the shrimp when peeling as it was easy that way. Keeping the tail intact would be a nice idea and would be easy to serve shrimp as a finger food.
- Seasoning – I used Italians seasoning. Variation to this would be replacing Italian seasoning with little garam masala or tandoori masala to give it an Indian flavor. If using Indian spices, Paprika can also be replaced with chili powder.
- Broil Time – I prefer well cooked shrimp and broiled it for 10 minutes. If you prefer otherwise, cook for 6 – 8 minutes just until shrimp curls.
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