Citrus Marinated Shrimp Appetizer (Easy Make-Ahead Party Recipe)

If you’re looking for a fresh, light, and effortless appetizer that’s perfect for entertaining, this Citrus Marinated Shrimp Appetizer checks all the boxes. Best of all, it’s a make-ahead recipe, which means less time in the kitchen and more time enjoying your guests. Whether you’re hosting a holiday gathering, summer cocktail party, or casual weekend get-together, this chilled shrimp appetizer is always a crowd favorite!

Merry Christmas Week!

If you’re looking for a fresh, elegant, and make-ahead shrimp appetizer, this Citrus Marinated Shrimp is a longtime favorite for entertaining. Tender shrimp are layered with shaved fennel and red onion, then marinated in a bright blend of citrus, vinegar, herbs, and oil. The result is light, zesty, and incredibly refreshing — perfect for balancing richer party foods.

This is the kind of appetizer that feels special without being fussy! It’s ideal for holidays, cocktail parties, and warm-weather gatherings, and it can be prepared well ahead of time so you’re free to enjoy your guests.

Why You’ll Love This Citrus Marinated Shrimp

• Make-ahead friendly — perfect for stress-free entertaining

• Bright citrus flavor balanced with vinegar and fresh herbs

• No last-minute prep — serve chilled straight from the fridge

• Elegant but effortless — great for holidays or casual gatherings

Ingredients

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

• 1½ cups unseasoned rice vinegar
  (apple cider vinegar may be substituted)

• ½ cup granulated sugar

• 1 teaspoon kosher salt

• ½ cup oil (olive oil, avocado or sunflower for healthy options) 

• Zest and juice of 1 large orange

• Zest and juice of 1 large lemon

• Zest and juice of 1 lime

• 2 teaspoons fresh thyme leaves

• 2 cups thinly sliced fennel bulb

• ½ small red onion, thinly sliced

• ½ cup fresh parsley leaves, chopped

To Serve

• 1–2 navel oranges, peeled and thinly sliced

• 1 lemon and/or lime, peeled and thinly sliced

• Fennel fronds, for garnish

Instructions

Make the Marinade

In a large bowl, whisk together the vinegar, sugar, and salt until the sugar is completely dissolved. Stir in the oil, citrus zests and juices, chopped parsley, and fresh thyme.

Assemble

Layer the cooked shrimp with the sliced fennel and red onion in a gallon-size zip-top bag or large nonreactive container. Pour the marinade over the shrimp mixture.

Seal and refrigerate for 4 hours, turning and gently massaging the bag occasionally so everything marinates evenly.

Finish & Serve

After 4 hours, strain the shrimp, fennel, and onion from the marinade.

Transfer to a serving platter or bowl and garnish with sliced oranges, lemon and/or lime slices, and fennel fronds. Serve chilled.

Make-Ahead & Storage Tips

• Best enjoyed after 4–6 hours of marinating

• Do not marinate longer than 6 hours — the citrus and vinegar will continue to “cook” the shrimp and may make them rubbery

• Once strained, shrimp can be refrigerated until ready to serve

Recipe Notes & Helpful Tips

• Use your preferred method to cook shrimp. Roasting produces especially flavorful results, but boiling works too. For a quick and flavorful way to cook raw shrimp, roast them in the oven. Here’s how: Peel and devein the shrimp. Toss them with olive oil, salt and pepper and spread them in a single layer on a sheet pan. Roast for 8 to 10 minutes in a preheated 400-degree F oven, just until pink, firm and cooked through. Set aside to cool.

• Shortcut for busy entertaining: Purchase shrimp that are already cooked — frozen shrimp, shrimp from the seafood counter, or even a cocktail shrimp ring all work beautifully.

• I frequently use cooked, frozen, peeled, deveined, tail-on shrimp, thawed according to package directions, which makes this recipe especially convenient during the holidays.

Frequently Asked Questions

Can I make citrus marinated shrimp ahead of time?

Yes! This recipe is designed to be made ahead and is best after 4–6 hours of marinating.

How long can shrimp marinate in citrus?

No longer than 6 hours. The citrus and vinegar will continue to “cook” the shrimp if left too long, which can cause a rubbery texture.

What healthy oils can I use for marinating?

 The original recipe called for canola oil. Extra-virgin olive oil, avocado oil or high-oleic sunflower oil are healthy oil choices.

Why did my olive oil solidify in the refrigerator?

If you use olive oil, it may become cloudy or slightly solid when refrigerated. This is completely normal and does not affect flavor or quality. Let the shrimp sit at room temperature for 10–15 minutes and gently toss before serving; the oil will return to liquid form.

Print Recipe

Citrus Marinated Shrimp Appetizer

Fresh, light, and perfect for entertaining, this Citrus Marinated Shrimp Appetizer is an easy make-ahead recipe layered with bright citrus, fennel, and fresh herbs. It’s elegant, refreshing, and ideal for stress-free parties and holiday gatherings.

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 ( 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 oil olive oil, avocado or sunflower 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. For a quick and flavorful way to cook raw shrimp, roast them in the oven. Here’s how: Peel and devein the shrimp. Toss them with olive oil, salt and pepper and spread them in a single layer on a sheet pan. Roast for 8 to 10 minutes in a preheated 400-degree F oven, just until pink, firm and cooked through. Set aside to cool.
• 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.

Serving Suggestions

• Serve as a chilled appetizer with cocktail forks

• Add to a seafood spread with crackers or crostini

• Spoon shrimp and fennel over mixed greens for a light starter

• Pair with crisp white wine or sparkling water with citrus

Celebrate and ring in the New Year with a roundup of recipes and inspiration.

You’ll find appetizers, sparkling mini desserts and good luck food!

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