Marinated Shrimp
Marinated shrimp is a classic Southern appetizer that feels both elegant and effortless—and deserves a spot on every holiday table. With its bright, tangy flavor and beautiful presentation, it’s the kind of dish that instantly perks up any spread—from a holiday dinner to Easter brunch, or even a summer cookout. The cooked shrimp soak up a zesty blend of apple cider vinegar, lemon, garlic, and herbs, with thin slices of red Fresno chiles adding just enough color and gentle heat to make it pop. Think of it as a light, bright version of shrimp salad!
Add this marinated shrimp recipe to your list of trusty make-ahead appetizers. It's a host’s dream: The shrimp need only a quick simmer before marinating overnight, which means all the prep happens long before guests arrive. The result is plump, tender shrimp infused with a lively, pickled flavor—perfect for serving in a glass bowl with little forks or alongside other party bites. It’s light, refreshing, and full of coastal charm, proving that sometimes the simplest dishes are the most impressive.
- 1 1/2 tsp. kosher salt, plus more for the pot
- 2 lb. large shrimp, peeled and deveined (thawed if frozen)
- 3/4 cup apple cider vinegar
- 1/2 cup vegetable or canola oil
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, roughly chopped
- 2 Tbsp. fresh cilantro, roughly chopped
- 4 garlic cloves, crushed
- 1 tsp. sugar
- 1/2 tsp. black pepper
- 2 bay leaves
- 1 to 2 Fresno chiles, thinly sliced
- 1/2 Vidalia onion, thinly sliced