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9 votes | 20133 views

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!

Prep time:
Cook time:
Servings: 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.
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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%



  • A.L. Wiebe
    February 28, 2012
    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
    February 28, 2012
    I always loved these shrimp at the restaurant..and John's version is just as good. A fun dish to serve to adventurous friends!
    I've cooked/tasted this recipe!
    • Colin Callan
      February 29, 2012
      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?)
      I've cooked/tasted this recipe!
      1 reply
      • John Spottiswood
        March 1, 2012
        Thanks for the nice review Collin...glad you liked it!
      • Michele Grason
        February 29, 2012
        Best shrimp ever!! It was so tender (I think the butter helps).
        I've cooked/tasted this recipe!
        1 reply
        • John Spottiswood
          March 1, 2012
          Thanks for adding the review Michelle. Glad you and Dean enjoyed them!
        • Claudia lamascolo
          March 2, 2012
          love this a must try, bread, shrimp, wine butter =heaven!
          I've cooked/tasted this recipe!
          • Stacey Maupin Torres
            January 13, 2013
            Oh, this is definitely a yum, yum, yum!


            • ShaleeDP
              January 30, 2013
              This looks good to try. I would like to recreate it using your recipe. Thanks.
              • Smokinhotchef
                March 5, 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
                  March 3, 2012
                  Thanks for sharing a pescatarian, I love trying out seafood dishes. :D
                  1 reply
                • Janis Tester
                  March 2, 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
                    March 5, 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
                    March 1, 2012
                    Wow! Sounds wonderful. I'm gonna try this one for family night. Thanks, John.
                    • Cindy McNamara
                      March 1, 2012
                      This sounds really delish. THink it may be on the menu for the weekend!
                      1 reply
                    • Bobby Lovera
                      February 29, 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
                        March 1, 2012
                        Thanks for the tip Bobby! I've never seen Sarawack but I'll look for it.
                      • Cheryl Norman
                        February 29, 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
                        February 29, 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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