Killer Shrimp is from the much-loved bar and restaurant in Marina del Rey, California, named Killer Shrimp. Not everyone is lucky to live nearby, so we have to either hop on a plane or make your own version of their signature dish.
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If you like New Orleans Shrimp and Grits, you are going to love Killer Shrimp. This shrimp is just as flavorful but is it a bit lighter. So to make a full meal you may want to add a salad, or enjoy it with a bowl of your favorite pasta.
If you enjoy this fresh seafood in the restaurant, you can get it with French bread or rice. I personally like it with hot buttered rice.
What makes Killer Shrimp so special?
That’s easy. It’s the broth.
This broth is made with fresh rosemary, thyme, celery seed, red pepper flakes, and clam juice. This makes for a very robust, but not too spicy sauce. The sauce is full-bodied, and you will not want to miss a single drop!
The sauce needs to cook for a while, so the flavors really bloom.
Here’s a list of what you need:
- Fennel seed
- Celery seed
- Crushed red pepper
- Black pepper
- Clam juice
- Tomato paste
- Raw shrimp, peeled and deveined
What type of shrimp should you use?
For this recipe, I prefer using a shrimp that is medium or large in size. You do not have to, but I think this sauce really needs a good large shrimp to bite into.
I have a preference for using wild-caught shrimp if it is available. I think wild-caught shrimp has a much better flavor.
How to Make Killer Shrimp
- Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed.
- Place the butter into the bottom of a large stockpot over medium heat.
- Add the tomato paste and cook until the tomato paste loosens.
- Add seasonings, garlic, and clam juice to the stockpot. Stir to combine.
- Reduce heat to low and simmer for about one hour.
- Just before serving, add raw shrimp and simmer until shrimp are done.
If you have time before you start the recipe, you can enhance the broth with more shrimp flavor.
- Simply place clam juice and shrimp shells in a pot, bring to a boil, cover, reduce heat, and simmer for 30 minutes.
- Pour the juice and shells in a blender in batches, blend until smooth, and then strain the liquid back into the pot.
How to Enjoy Killer Shrimp
- Dig out a piece of shrimp and eat it.
- Soak up the broth with the bread and eat that.
- No utensils.
How to store and reheat
You may want to enjoy this recipe later, so be sure to store any leftover portions in an airtight container and place them in the refrigerator for up to 3 days. I recommend reheating the leftover shrimp and broth in a pot on the stovetop over low heat. Do not microwave as this may overcook the shrimp and make the shrimp tough.
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Be sure to check out more easy seafood recipes and the best restaurant copycat recipes right here on CopyKat.com!
Thanks to Mimi of Mimi’s Cyber Kitchen for this recipe.
This killer shrimp is one dish you won’t forget.
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- 1 tablespoon fresh or dried rosemary
- 2 teaspoons thyme
- 1 teaspoon black pepper
- 2 cloves garlic peeled and chopped
- 1/2 teaspoon fennel seed
- 1 teaspoon celery seed
- 1 teaspoon crushed red pepper
- 2 quarts clam broth (if making with chicken, use chicken broth)
- 3 ounces tomato paste
- 4 ounces butter
- 2 pounds raw shrimp peeled and deveined
Prepare the seasoning
Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end, there should still be recognizable pieces of the rosemary, etc.
Prepare the stock
Place the butter into the bottom of a large stockpot. Add the tomato paste, and cook until the tomato paste loosens. Add seasonings, and clam juice to the stockpot. Cook over low for about 1 hour.
Just before serving, add raw shrimp. Simmer until shrimp are done, stirring, about 2 minutes.
Calories: 238kcal | Carbohydrates: 5g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 316mg | Sodium: 2017mg | Potassium: 203mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 7.8mg | Calcium: 180mg | Iron: 3mg