• 2 lbs large raw shrimp 
  • 1 envelope (1.25 oz) dry italian dressing mix
  • 3 Tbsp olive oil
  • 1 Tbsp paprika
  • 1/2 tsp garlic powder
  • pinch of salt
  • 1/8 tsp cayenne pepper – to taste


  1. Peel and devein shrimp – rinse and drain well – pat dry with paper towels
  2. Add shrimp to a large Ziploc bag
  3. In a small bowl, whisk together dry dressing mix, oil, paprika, garlic powder, salt and if using, cayenne pepper, until well combined
  4. Add to shrimp and toss to coat
  5. Refrigerate for 1 – 4 hours – the longer, the better
  6. Preheat oven to Broil (*see Notes below)
  7. Line a baking sheet with aluminum foil (for easy clean up) and spray with nonstick cooking spray
  8. Arrange shrimp in a single layer on baking sheet – don’t crowd the shrimp on the pan – make sure they’re not touching
  9. Discard marinade
  10. Broil shrimp on top rack of oven for 5 – 7 minutes or until pink and cooked through, flipping once halfway through cooking time


  1. As always, be sure to leave your oven door ajar when broiling  
  2. Serve hot or at room temperature with cocktail sauce, if desired