New This Month

Garlic-Jalapeno Shrimp


This tasty marinade -- hot but not punishing -- is so easy it will quickly make its way into your regular rotation.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2010


  • 20 large shrimp (about 1 pound), peeled and deveined (tails left intact; optional)
  • 3 garlic cloves, minced
  • 1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.

  2. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

Cook's Notes

Squeeze lime wedges over shrimp, and serve with cold beer.

Reviews Add a comment

  • lisagee
    10 OCT, 2013
    This was totally delicious and surprisingly not too hot-spicy without burning--and the extra lime juice squeezed over the cooked shrimp adds a great flavor
  • martak1202
    19 JUL, 2010
    Love, love, love this recipe!! I cooked the shrimp over very high heat at the end giving the jalapeno and garlic a real nice crisp. Even my nine year old, who is a VERY picky eater, couldn't get enough of the shrimp! No one could believe that there wasn't any butter in this recipe... so DELISH!!!