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.
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.