Citrus Marinated Shrimp Appetizer

Citrus Marinated Shrimp hits all the right notes. . .tangy from the vinegar, bright from the citrus, with a slightly sweet licorice flavor from fennel, for a light and bright appetizer to tantalize your taste buds.

Merry Christmas Week!

Citrus Marinated Shrimp is a merry and bright appetizer, ideal for holiday entertaining and celebrating over New Year!

We enjoyed this marinated shrimp appetizer over Christmas. It’s a nice appetizer to pair with heavier foods, with its light and bright flavors of citrus and tangy vinegar. The marinade pickles the red onion and fennel, making them sweet and mild. And as it’s marinated, it’s a make-ahead recipe.

Use your preferred method to cook your shrimp. I like to use Ina’s oven roasted method for shrimp as opposed to boiling them.

Here’s a short cut and tip for the busy holiday season: Purchase shrimp that have already been cooked—in a bag from the freezer section, by the pound at the seafood counter, or even in the form of a cocktail shrimp ring. I purchased a frozen 2 lb. bag of cooked, peeled, deveined, tail-on shrimp at the grocery store. Thaw frozen shrimp according to package directions.

Citrus Marinated Shrimp, recipe adapted from Louisiana Seafood

Serves 6 – 8

Ingredients

2 lbs. cooked large shrimp, peeled and deveined, tails left on (I used 26 – 30 count)

1 1/2 cup unseasoned rice vinegar (may substitute apple cider vinegar)

1/2 cup sugar

1 teaspoon kosher salt

1/2  cup canola oil

Zest and juice from 1 large orange

Zest and juice from 1 large lemon

Zest and juice from 1 lime

2 teaspoons fresh thyme leaves

2 cups thinly sliced fennel bulbs

1/2 small red onion, thinly sliced

1/2 cup fresh parsley leaves, chopped

Serve with:

1 -2 navel oranges, peeled and thinly sliced

1 lemon and or 1 lime, peeled and thinly sliced

Garnish with fennel fronds

In bowl, whisk together vinegar, sugar and salt, stirring until dissolved. Stir in oil, citrus zest and juices, parsley and thyme.

Layer shrimp with fennel and onion in gallon size ziptop bag. Pour marinade ingredients over shrimp and seal bag, placing in refrigerator to marinate 4 hours, massaging and turning bag occasionally.

After 4 hours strain shrimp, fennel and onion from marinade. Serve on platter or in bowl with peeled orange, lemon and lime slices. Garnish with fennel fronds.

Note: Best after 4 – 6  hours. The combination of citrus and vinegar will continue to “cook” the shrimp if left in the marinade, making them rubbery. Remove shrimp from marinade after 4 – 6 hours and return to refrigerator if not ready to serve.

Print Recipe

Citrus Marinated Shrimp Appetizer

A make-ahead appetizer with the bright flavors of citrus and tangy vinegar that’s perfect to pair with heavier foods. Use a time-saving short cut with cooked shrimp from the seafood counter.

Prep Time20 minutes mins

Cook Time0 minutes mins

marinating time, 4 hours4 hours hrs

Total Time4 hours hrs 20 minutes mins

Course: Appetizer

Cuisine: American

Keyword: citrus, fennel, lemon, lime, make ahead, marinated, Orange, shrimp

Servings: 8

Ingredients

• 2 lbs. cooked large shrimp peeled and deveined, tails left on (I used 26 – 30 count)
• 1 1/2 cup unseasoned rice vinegar may substitute apple cider vinegar
• 1/2 cup sugar
• 1 teaspoon kosher salt
• 1/2 cup canola oil
• Zest and juice from 1 large orange
• Zest and juice from 1 large lemon
• Zest and juice from 1 lime
• 2 teaspoons fresh thyme leaves
• 2 cups thinly sliced fennel bulbs
• 1/2 small red onion thinly sliced
• 1/2 cup fresh parsley leaves chopped
• Serve with:
• 1 -2 navel oranges peeled and thinly sliced
• 1 lemon and/or 1 lime peeled and thinly sliced
• Garnish with fennel fronds

Instructions

• In bowl, whisk together vinegar, sugar and salt, stirring until dissolved. Stir in oil, citrus zests and juices, parsley and thyme.
• Layer cooked shrimp with fennel and onion in gallon size plastic ziptop bag. Pour marinade ingredients over shrimp and seal bag, placing in refrigerator to marinate 4 hours, massaging and turning bag occasionally.
• After 4 hours strain shrimp, fennel and onion from marinade.
• Serve on platter or in bowl with peeled orange, lemon and lime slices. Garnish with fennel fronds.

Notes

• Use your preferred method to cook your shrimp. I like Ina’s oven roasted method as opposed to boiling them: https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe-1943915
• Here’s a short cut alternative and tip for the busy holiday season: Purchase shrimp that have already been cooked—in a bag from the freezer section, by the pound at the seafood counter, or even in the form of a cocktail shrimp ring. I purchased cooked frozen, peeled, deveined tail-on shrimp at the grocery store. Thaw frozen shrimp according to package directions.
• Best after 4 – 6 hours. The combination of citrus and vinegar will continue to “cook” the shrimp if left in the marinade longer, making them rubbery. Remove shrimp from marinade after 4 - 6 hours and return to refrigerator if not ready to serve.

Merry Christmas Week!

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