Marinated Shrimp

November 15, 2015

Test Kitchen-Approved

Author Notes: This recipe is from my neighbor Mrs. Withington, who in turn got it from another neighbor. She brings it to our house for a Thanksgiving appetizer, along with pimento cheese and Fritos. They might not have been what the Pilgrims ate, but they are delicious—plus easily made ahead of time, and a crowd-pleaser. Catherine Lamb

Serves: 6 to 8

Ingredients

For the marinade:

  • 1/4 cup lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 3/4 cup olive oil
  • 3/4 cup red wine vinegar
  • 3/4 cup water
  • 2 bay leaves
  • 2 1/2 teaspoons celery seeds
  • Hot sauce, to taste

For the shrimp:

  • 2 pounds shrimp, peeled, deveined, and cooked
  • 2 cups Vidalia onions, sliced
  • 2 ounces capers, undrained
In This Recipe

Directions

  1. For the marinade: Mix together all of the ingredients. Set aside.
  2. In a large bowl, layer the shrimp, onions, and capers. Pour the marinade over the top, cover, and refrigerate for at least two hours. Remove the bay leaves before serving.

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Capers|Seafood|Shrimp|Serves a Crowd|Make Ahead|Fourth of July|Fall|Spring|Summer|Thanksgiving|Winter|Gluten-Free

Reviews (3) Questions (0)

3 Reviews

Jane M. January 1, 2017
This recipe is delicious! I made it for a cocktail party and got rave reviews. It's easy and oh so tasty. I didn't have celery seeds, so I added chopped celery instead. I also used a red onion and chopped tomato which gave the dish a nice visual appeal. This recipe is very similar to ceviche.
 
pauline.emmett November 18, 2015
Do you drain the shrimp before serving or just leave them in the marinade with onions and capers?
 
Jane M. January 1, 2017
I left it in the marinade which worked out fine. Plus, if you have any left over it can remain in the marinade to stay fresh.