This recipe first appeared as a guest post on Cook.Craft.Love. This easy marinated shrimp appetizer is an old family favorite that I simply adore. I made this for my first ever dinner party, back when I lived with some girls in Washington, D.C. I had invited a small group of friends over to my house for New Years Eve and I had heavy appetizers planned for everyone. Including this marinated shrimp. I must say, I felt very fancy and very accomplished. What this also should tell you, however, is that it’s a super easy dish. And as a bonus: It’s make-ahead as well! Perfect party material. Full disclosure… This was in my very early days of cooking when I relied on recipes that featured very few ingredients and the simplest of techniques. I was still getting to know my way around a grocery store, to be honest. I used to call my mom and say, “This recipe calls for vinegar. There are about 8 different kinds of vinegars on the shelf. Which one do I use?” Or, “What’s dry mustard? Oh, a spice? In the spice aisle?” I’ve come a long way, baby. Thankfully, I knew I could manage this easy marinated shrimp recipe. I’d helped my mom make it before and knew what it should look like when it was finished. Plus, it’s really just layering the ingredients and letting it sit so all the glorious flavors can combine. So let’s get cooking!
Recipe Notes:
The shrimp for this recipe need to be peeled and deveined. Sometimes the seafood monger at the store will do this for you. They also need to be cooked, so please plan accordingly. I prefer the 21-30 size shrimp. You could substitute another size but I wouldn’t use too small a size. You can use frozen shrimp for this recipe but then need to be thawed first. This recipe is best made 8-12 hours in advance. (Aka, the morning of the party.) I don’t recommend making this more than 24 hours in advance. All of the acids in the marinade can eventually make the shrimp seem overcooked and tough.
This easy shrimp appetizer would be perfect for a holiday party or just anytime entertaining. People go crazy for shrimp and this one definitely doesn’t disappoint. It even looks gorgeous sitting out on your table! Whether you’re just starting out in the kitchen or you’re on old pro, I hope you give this recipe a try. Enjoy! XO, Kathryn The shrimp for this recipe need to be peeled, deveined and cooked so please plan accordingly. Sometimes you can buy them this way. I prefer the 21-30 size shrimp. You could substitute another size but I wouldn’t use too small a size. You can use frozen shrimp for this recipe but then need to be thawed first. I don’t recommend making this more than 24 hours in advance. The citrus from the marinade can cook the shrimp over time and make it seem overdone and tough.
