A light and delicious recipe for citrus and balsamic marinated shrimp made with garlic, fresh lemon or lime, and white balsamic vinegar. This chilled marinated shrimp recipe is easy and perfect for topping salads.
How To Serve Marinated Shrimp
These flavorful chilled shrimp are so tasty. You can serve them over lettuce with toothpicks for a simple and elegant appetizer, or you can serve them in the small shooter glasses with fresh sliced avocado, lettuce and a sprig of cilantro. Either way, they are fancy schmancy yet easy breezy! These shrimp make an easy appetizer recipe for a party, bridal shower, luncheon or summer cookout.
A few more favorite shrimp recipes to try are Bacon-Wrapped Grilled Adobo Shrimp, Thai Coconut Curry Soup with Shrimp, and my favorite version of Barbecue Shrimp with Cheese Grits.
How To Make Chilled Marinated Shrimp
Ingredients You'll Need:
- large, cooked shrimp
- Extra virgin olive oil
- Freshly squeezed lemon juice
- Good-quality white balsamic vinegar
- Agave nectar (or sugar)
- Fresh cilantro
- Fresh lemon zest
- Fresh garlic
- Salt and pepper
- Tabasco sauce
Recipe Steps
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 marinate shrimp for 8-24 hours, turning the bag occasionally. Serve on a platter over lettuce (I used arugula) and serve with toothpicks. You can also serve, as mentioned above, in single-serve glasses with fresh avocado. Garnish with cilantro. Refrigerate any leftovers.
Easy Chilled Marinated Shrimp
Ingredients
- 1 ½ lbs large cooked shrimp peeled and deveined
- ⅔ cup extra virgin olive oil
- ½ cup fresh-squeezed lemon juice
- ¼ cup good quality white balsamic vinegar
- ¼ cup agave nectar or regular sugar
- 1 tablespoon fresh cilantro chopped
- 2 tablespoon lemon zest
- 1 garlic clove pressed
- 1 teaspoon sea salt
- 1 teaspoon 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.
Nutrition
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Emily Lynne {The Best of this Life}
Yum! I love what I see 😉 Looks like a scrumptious seafood salad!
The Better Baker
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.
Amee Livingston
Thank you, ladies!! 🙂
Angie {Successful2gether}
I want to jump through my screen and EAT THIS ALL!:) thanks for linking on successful Saturdays!
Carrie's Experimental Kitchen
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
Dana
Fixed these shrimp for New Years Eve bash and cant wait to make them again for our Memorial Day gathering. My favorite!
Amee Livingston
So glad that you love them! Thank you for taking the time to leave a review Dana! 🙂