Tangy Marinated Shrimp Recipe

5 1
Tangy Marinated Shrimp Recipe
Tangy Marinated Shrimp Recipe photo by Taste of Home
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Tangy Marinated Shrimp Recipe

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5 1
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"I like the fact that I can make this colorful unusual appetizer ahead of time," writes Pat Waymire, a field editor from Yellow Springs, Ohio. "I'm always on the lookout for new and different appetizers--and this one fills the bill."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling

Ingredients

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3/4 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup honey
  • Hot pepper sauce, salt and pepper to taste
  • 2 medium onions, thinly sliced and separated into rings
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, undrained

Directions

Place shrimp in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until shrimp turn pink. Cool.
In a large bowl, whisk the vinegar, lemon juice, oil, honey, pepper sauce, salt and pepper until blended. Stir in the onions, olives with juice and shrimp. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Tangy Marinated Shrimp in Taste of Home February/March 2004, p10

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3/4 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup honey
  • Hot pepper sauce, salt and pepper to taste
  • 2 medium onions, thinly sliced and separated into rings
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, undrained
  1. Place shrimp in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until shrimp turn pink. Cool.
  2. In a large bowl, whisk the vinegar, lemon juice, oil, honey, pepper sauce, salt and pepper until blended. Stir in the onions, olives with juice and shrimp. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Tangy Marinated Shrimp in Taste of Home February/March 2004, p10

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