Easy Chilled Marinated Shrimp
Upgrade pre-cooked shrimp with this light and delicious chilled marinated shrimp recipe. This easy, no-cook dish makes an excellent appetizer, salad topper, or high-protein snack, infused with a flavorful blend of fresh citrus, white balsamic vinegar, and pressed garlic.
Who doesn’t love the convenience of cooked shrimp? Just one serving can pack a whopping 20 grams of protein! I love a good shrimp cocktail but it’s fun to jazz it up now and then. That’s where this chilled marinated shrimp recipe comes in to step up your shrimp game!
This hassle-free recipe turns a batch of plain cooked shrimp into an elegant appetizer dish. Whether you’re hosting a summer BBQ, whipping up a quick salad, or simply craving a satisfying high-protein snack, this marinated shrimp recipe has it covered!
Why you’ll love this recipe
- Stress-free entertaining. Perfect for summer gatherings, this cold-marinated shrimp appetizer can be prepared in advance, adding a touch of elegance to any menu.
- Versatility. It’s also excellent as a salad topping or grab-and-go snack.
- Healthy. Packed with protein, low in calories, and naturally gluten-free, these shrimp are quite the healthy treat!
- So much flavor! The citrus marinade for shrimp imparts incredible flavor with minimal effort.
Ingredients you’ll need
- Large cooked shrimp. I typically buy bags of frozen peeled and deveined pre-cooked shrimp and defrost them thoroughly before marinating. For raw shrimp, see ‘Recipe Tips’ below for simple cooking instructions.
- Extra virgin olive oil. High-quality olive oil gives the marinade a smooth texture and a rich foundation of flavor.
- Lemon juice. Fresh-squeezed only, please! The vibrant flavor and natural acidity enhance the marinade’s overall brightness.
- White balsamic vinegar. It offers a slightly sweeter and milder flavor than its darker counterpart, balancing the acidity without overpowering other ingredients in the marinade.
- Agave nectar. A natural sweetener that blends seamlessly with the marinade’s tangy flavors. You can substitute honey or regular sugar here.
- Cilantro. It gives the marinade an herbal element and a burst of freshness. I also like using some for garnish.
- Lemon zest. Enhances the overall freshness of the dish.
- Garlic clove. Fresh garlic adds depth and complexity to the marinade.
- Salt and pepper. Season the marinade with sea salt and freshly ground black pepper for a subtle hint of warmth and spice.
- Hot sauce. Add a dash of hot sauce, such as Tabasco or Sriracha, that suits your preference for heat intensity and flavor profile.
How to make marinated shrimp
Step 1: Make the marinade. Whisk all marinade ingredients in a large bowl.
Step 2: Chill shrimp in the marinade. Place cooked shrimp in a large resealable bag. Pour in the marinade, seal the bag, and chill in the refrigerator for 8-24 hours, turning the bag occasionally.
Step 3: Plate and serve. Remove the shrimp from the marinade, and serve them with toothpicks over greens garnished with cilantro (keep reading for more serving ideas).
Recipe tips
- Properly thaw shrimp. If using frozen shrimp, you must defrost them in the refrigerator overnight or under cold running water for quick thawing.
- Properly cook shrimp. If you have raw shrimp, bring a pot of salted water to a rolling boil. Then, carefully add the shrimp and cook until pink and opaque. Once cooked, immediately drain and rinse under cold water, then pat dry with paper towels before marinating.
- Marinate the shrimp wisely. Soak the cooked shrimp for a minimum of 8 hours in the refrigerator to allow the flavors to meld or up to 24 hours for maximum flavor infusion. Do not marinate longer than 24 hours, as the acid will break down the shrimp’s texture over time, making it mushy.
- Save some marinade. I highly recommend setting aside a small portion of the marinade before adding the shrimp to use as a dipping sauce or salad dressing.
Variations
There’s more than one way to marinate chilled shrimp. Instead of the balsamic-citrus marinade, try experimenting with these flavorful alternatives:
- Lemon pepper marinade – Combine EVOO, lemon juice, zest, garlic, lemon pepper seasoning, and a dash of hot sauce.
- Mediterranean herb – Mix olive oil, lemon juice, minced garlic, dried oregano, and chopped fresh parsley, or use my homemade Greek salad dressing as a marinade.
- Asian sesame – Whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and honey for an umami-rich twist.
Storing & Freezing
Storing: Place leftover shrimp in an airtight container and refrigerate for 1-2 days.
Freezing: I don’t advise freezing the shrimp as the texture may suffer upon thawing.
FAQ
Absolutely! You can prepare the marinade ahead of time and store it in the refrigerator for up to a week. Just be sure to give it a good stir before using it to ensure the ingredients are well combined.
I love serving these tasty chilled shrimp with toothpicks over a bed of crisp arugula as a simple yet satisfying appetizer, but the options are endless. You can serve them shrimp cocktail shooter-style in shot glasses with fresh avocado slices, lettuce, and a cilantro sprig, or opt for a classic shrimp cocktail presentation.
They’re also great tossed into salads like my raspberry spinach salad, summer zucchini salad, and strawberry spinach salad for added protein.
More favorite shrimp recipes
- Salt Roasted Shrimp
- BBQ Shrimp and Grits
- Thai Shrimp Coconut Curry Soup
- Sriracha Shrimp and Rice Bowl
- Grilled Mexican Shrimp Salad
- Smoked Bacon-Wrapped Shrimp
If you love this cold marinated shrimp recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Easy Chilled Marinated Shrimp
Ingredients
- 1 1/2 lbs large cooked shrimp peeled and deveined
- 2/3 cup extra virgin olive oil
- 1/2 cup fresh-squeezed lemon juice
- 1/4 cup good quality white balsamic vinegar
- 1/4 cup agave nectar or regular sugar
- 1 Tbsp fresh cilantro chopped
- 2 Tbsp lemon zest
- 1 garlic clove pressed
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- dash hot sauce
Instructions
- Whisk together all ingredients, except shrimp, in a large bowl.
- Place cooked shrimp in a large resealable bag and pour in marinade mixture. Seal and chill for 8-24 hours, turning bag occasionally.
- Serve on a platter over lettuce (I used arugula) and serve with toothpicks. You can also serve in single serve glasses with fresh avocado. Garnish with cilantro. Refrigerate any leftovers for up to 3 days.
Notes
- Properly thaw shrimp. If using frozen shrimp, you must defrost them in the refrigerator overnight or under cold running water for quick thawing.
- Properly cook shrimp. If you have raw shrimp, bring a pot of salted water to a rolling boil. Then, carefully add the shrimp and cook until pink and opaque. Once cooked, immediately drain and rinse under cold water, then pat dry with paper towels before marinating.
- Marinate the shrimp wisely. Soak the cooked shrimp for a minimum of 8 hours in the refrigerator to allow the flavors to meld or up to 24 hours for maximum flavor infusion. Do not marinate longer than 24 hours, as the acid will break down the shrimp’s texture over time, making it mushy.
- Save some marinade. I highly recommend setting aside a small portion of the marinade before adding the shrimp to use as a dipping sauce or salad dressing.
Nutrition
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Yum! I love what I see 😉 Looks like a scrumptious seafood salad!
Oh WOW – what a lovely dish. Looks soo tasty – I’m not big on green salads, but this one is VERY tempting! Thanks for sharing.
Thank you, ladies!! 🙂
I want to jump through my screen and EAT THIS ALL!
🙂 thanks for linking on successful Saturdays!
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/06/week-20-seafood-frenzy-friday.html
Fixed these shrimp for New Years Eve bash and cant wait to make them again for our Memorial Day gathering. My favorite!
So glad that you love them! Thank you for taking the time to leave a review Dana! 🙂