This easy marinated shrimp appetizer is a long-time family favorite recipe! It's perfect to make-ahead for a party and always comes out impressive!
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. My then-boyfriend (now husband) and 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. (I also may or may not have been trying to impress him. 😉)
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.
Notes on easy marinated shrimp appetizer:
- 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.
- 1 cup tomato soup
- 1 onion, thinly sliced
- ¼ teaspoon cayenne pepper
- 2 pounds cooked shrimp, peeled and deveined (they will sometimes do this for you in the store if you ask nicely)
- 1 teaspoon garlic powder
- ½ teaspoon dry ground mustard
- ¾ cup vinegar, I’ve used regular and white wine vinegar; either is fine
- ½ teaspoon Worcestershire sauce
- 1 cup canola oil
- 1 large bay leaf
- 1 lemon, thinly sliced
- In a large bowl, arrange half of the shrimp and top with a layer of half of the onions and half of the lemon slices.
- Mix the remaining ingredients (tomato soup through bay leaf) in a small bowl until combined.
- Pour half of marinade into the bowl over the shrimp, onions and lemons.
- Repeat with another layer of the remaining shrimp, followed by the remaining onion and lemon slices, topped with the remaining marinade.
- Cover and refrigerate until ready to serve. (This is best made 8-12 hours before serving.)
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.