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Caribbean Shrimp Appetizer Print E-mail

Here's one of Matt's favorite recipes from Sheila Lukins' All Around the World Cookbook. We made it with pre-cooked, pre-peeled shrimp and it worked just fine.

{Makes 8-10 servings}

You'll need:

  • 1 lb large or jumbo shrimp, peeled and deveined, tails left on
  • 2 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chopped fresh rosemary leaves
  • 1 tablespoon of fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon salt
  • 2 limes, halved
  • Some adult help


  • Measuring spoons
  • A sharp knife
  • A cutting board
  • A nonstick skillet
  • Tongs
  • A spatula
  • A brush
  1. Combine the shrimp with the oil, garlic, rosemary, thyme, both peppers and the salt. Let marinate at room temperature for one hour.
  2. Heat a dry nonstick skillet over medium high heat until it's hot.
  3. Use your tongs to place the shrimp in the pan. Cook them for about 3 to 8 minutes on a side depending on the size of the shrimp and if you chose raw or cooked shrimp. If you're using raw shrimp, make sure the shrimp is firm and white on the one side before flipping over.
  4. Brush the shrimp with the remaining marinade before turning. Cook the on the other side until the shrimp is cooked through.
  5. Serve with lime halves alongside.

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