Copycat Killer Shrimp

"This is a copycat recipe, after the Killer Shrimp restaurant in Southern California. This is the most authentic recipe I have found -with some minor adjustments, and is wonderfull. Be sure to serve with alot of crusty bread for dipping, the broth and bread is the best part of the meal to me. I usually do half and half clam broth and chicken broth, as a personal preference. We do peel and eat shrimp, but I have made with peeled shrimp as well. Posting here as I don't see another like it combined with safe keeping, can't lose this!"
photo by Ronny525 photo by Ronny525
photo by Ronny525
photo by theMiM photo by theMiM
photo by CarrieEvans photo by CarrieEvans
Ready In:
2hrs 20mins




  • Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
  • Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
  • Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
  • Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.

Questions & Replies

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  1. Close, but not near enough. This version tastes good, but doesn't have the rich creaminess of Killer Shrimp's recipe. I knocked this off pretty well and the key elements were butter, heavy whipping cream and beer. The clam juice and spices here are good, but don't even think the tomato paste is necessary. Thinking of trying the sherry another poster used to more closely match the color of KS's.
  2. This is ok.. but it is not like the Killer shrimp place.. I just made it and i noticed a big difference. first it needs sherry, will make it little sweeter, just like the restaurants, heavy whipping cream will give it the color and more of the smooth taste i remember.. also shallots really need to be added.. i think all of that would really make it taste like the restaurant.
  3. I wanted so badly to like this because I LOVE Killer Shrimp. Unfortunately something (I suspect the Rosemary?) turned the whole pot unbearably bitter. Maybe I did something wrong, but I feel like I followed the recipe exactly. Did anyone else have the same problem? It's a bummer, because I feel like this would have been good had this not happened.
  4. I love Killer Shrimp! Thank you very much for the recipe. Never imagined I would able to make it myself. You hit the bullseye with this recipe. I used celery salt. The dish is delicious!!! Thank you again.
  5. According to their website, KILLER SHRIMP is still open for business. (See: I'm a Killer Shrimp devotee since 1998 . . . but no longer living in SoCal and missing the restaurant big time!


<p>Married to a retired US Army soldier, have lived all around the country but originally from San Diego. Love to cook, I think that is why my husband married me 14 years ago! Work as a dietitian but more importantly Mom to a adorable 7 year old (biased review) Mom to a couple of spoiled cats and even more spoiled chihuahuas x 2 and a terrier cross.</p>
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