Make-Ahead Marinated Shrimp Recipe

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Make-Ahead Marinated Shrimp Recipe
Make-Ahead Marinated Shrimp Recipe photo by Taste of Home
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Make-Ahead Marinated Shrimp Recipe

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Publisher Photo
Dress up your holiday buffet table with this tasty shrimp recipe. You'll have time to enjoy your party because this appetizer is that easy. —Phyllis Schmalz, Kansas City, Kansas
Recommended: Top 10 Shrimp Recipes
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 3/4 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1-1/2 pounds peeled and deveined cooked jumbo shrimp
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 1/2 pound small fresh mushrooms, halved

Directions

In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp, artichokes and mushrooms; seal and turn to coat. Refrigerate for eight hours or overnight, turning occasionally. Yield: 6 cups.
Originally published as Make-Ahead Marinated Shrimp in Taste of Home December/January 2011, p90

Nutritional Facts

1/3 cup: 81 calories, 4g fat (0 saturated fat), 57mg cholesterol, 210mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

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  • 3/4 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1-1/2 pounds peeled and deveined cooked jumbo shrimp
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 1/2 pound small fresh mushrooms, halved
  1. In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp, artichokes and mushrooms; seal and turn to coat. Refrigerate for eight hours or overnight, turning occasionally. Yield: 6 cups.
Originally published as Make-Ahead Marinated Shrimp in Taste of Home December/January 2011, p90

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Reviews forMake-Ahead Marinated Shrimp

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ReginatheQueen User ID: 6593399 172617
Reviewed May. 3, 2014

"No one liked it and no one ate it!! Sounded good at the time and I bought large expensive shrimp!! Big mistake."

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Yankee Cat User ID: 5786253 105629
Reviewed Jan. 26, 2011

"This recipe is so easy and so good. I got rave reviews and several requests for the recipe."

MY REVIEW
ConnieK User ID: 282614 177876
Reviewed Jan. 10, 2011

"Excellent and very quick to make. This is even better a few days later (if that's even possible)."

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dja1451 User ID: 5721666 174872
Reviewed Dec. 24, 2010

"My neighbor make these last week for our annual Christmas Party ..they were a BIG hit"

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