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
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
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.
Merry Christmas Week!