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Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the other versions you'll find online are missing is the true amount of black pepper used. i remember asking them what made it so spicy, and the answer was "lots and lots of black pepper". If you're squeamish about the cup of butter, try using some olive oil instead. I'd at least use a half a cup of butter though, as it adds an irreplaceable richness to the sauce. Enjoy!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $3.67 view details


  1. Add all ingredients except the wine and the shrimp to a large pot and bring to a boil Reduce to a low simmer and cook for 30 minutes to 1 hour.
  2. Add the wine and cook for an additional 1 hour.
  3. Just before serving, stir in the shrimp and cook about 3 minutes until shrimp are opaque. Serve the shrimp in a bowl, almost totally covered with broth, and with bread for soaking up all the yummy broth. This is also great over linguini, which is another way it was offered at the restaurant. You'll still want bread for sponging at the end.


Nutrition Facts

Amount Per Serving %DV
Serving Size 508g
Recipe makes 8 servings
Calories 560  
Calories from Fat 234 42%
Total Fat 26.6g 33%
Saturated Fat 15.39g 62%
Trans Fat 0.0g  
Cholesterol 233mg 78%
Sodium 1270mg 53%
Potassium 662mg 19%
Total Carbs 41.73g 11%
Dietary Fiber 3.5g 12%
Sugars 4.07g 3%
Protein 33.24g 53%
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  • A.L. Wiebe
    I have the shrimp, black pepper, peeled garlic...omg, I am so making this tomorrow, and I don't care if I have to devour it all by myself!
    This looks amazing, John. Thanks for sharing!
    1 reply
  • Nancy Miyasaki
    I always loved these shrimp at the restaurant..and John's version is just as good. A fun dish to serve to adventurous friends!
    Yo he cocinado/probado esta receta
    • Colin Callan
      Once again another killer recipe John. This is devine if you, like me, love prawns or shrimp?

      Advice to others......Go for the butter, the sauce is heavenly! (is it just me or can you hear angels?)
      Yo he cocinado/probado esta receta
      1 reply
    • Michele Grason
      Best shrimp ever!! It was so tender (I think the butter helps).
      Yo he cocinado/probado esta receta
      1 reply
      • John Spottiswood
        01 de Marzo de 2012
        Thanks for adding the review Michelle. Glad you and Dean enjoyed them!
      • Claudia lamascolo
        love this a must try, bread, shrimp, wine butter =heaven!
        Yo he cocinado/probado esta receta
        • Stacey Maupin Torres
          Oh, this is definitely a yum, yum, yum!
          • kwray
            Had this at Spottys last night and it was sublime. The broth was amazing. You killed it John. Thank you!
            Yo he cocinado/probado esta receta


            • Gina Meneley-Rourke
              22 de Abril de 2020
              My husband and I used to go to that strip mall in Marina Del Rey for Killer Shrimp and have tried duplicating this many times! I will definitely try your recipe! Yes they are opened again in a larger location on the Marina!!!
              • ShaleeDP
                30 de Enero de 2013
                This looks good to try. I would like to recreate it using your recipe. Thanks.
                • Smokinhotchef
                  05 de Marzo de 2012
                  This recipe sounds awesome J Spot. I'd dare say littleneck clams and mussels would stir in and be just as fabulous, with the extra reinforcement of the bi-valves' liquors to further the taste bud orgy that seafood, wine and butter create!!!
                  • Organic Cocktail Recipes
                    03 de Marzo de 2012
                    Thanks for sharing a pescatarian, I love trying out seafood dishes. :D
                    1 reply
                  • Janis Tester
                    02 de Marzo de 2012
                    Killer Shrimp closed and opened again in the Marina. I have recreated this recipe over and over. I love it!
                    1 reply
                    • John Spottiswood
                      05 de Marzo de 2012
                      I didn't realize they were open again. Will definitely have to look for it when I'm back in LA. Nice to know you loved it too!
                    • Kerri Bishop
                      01 de Marzo de 2012
                      Wow! Sounds wonderful. I'm gonna try this one for family night. Thanks, John.
                      • Cindy McNamara
                        01 de Marzo de 2012
                        This sounds really delish. THink it may be on the menu for the weekend!
                        1 reply
                      • Bobby Lovera
                        29 de Febrero de 2012
                        I make a New Orleans BBQ shrimp which is similar to this. The Black Pepper you are looking for is called Sarawack. Sarawack is much spicier than the cheap stuff.
                        1 reply
                        • John Spottiswood
                          01 de Marzo de 2012
                          Thanks for the tip Bobby! I've never seen Sarawack but I'll look for it.
                        • Cheryl Norman
                          29 de Febrero de 2012
                          I love shrimp recipes. I'm going to cut this one in half and try it for my husband and me.
                          1 reply
                        • trisha brooke
                          29 de Febrero de 2012
                          Having grown up near the ocean and with a father who knew how to net fresh shrimp I LOVE all things shrimp!! This sounds heavenly! I can't wait to try it!
                          1 reply

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