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Zesty Marinated Shrimp

These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. —Mary Jane Guest, Alamosa, Colorado
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    about 4-1/2 dozen

Ingredients

  • 12 lemon or lime slices
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon minced fresh parsley
  • 1/2 cup canola oil
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon hot pepper sauce
  • 2 pounds peeled and deveined cooked shrimp (26-30 per pound)

Directions

  • Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.
Nutrition Facts
1 shrimp: 28 calories, 1g fat (0 saturated fat), 26mg cholesterol, 36mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

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Reviews

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Average Rating:
  • jbrink
    Aug 25, 2013

    No comment left

  • huskermom1
    Dec 29, 2011

    a little less red onion, but wonderful!

  • Dirst
    Dec 26, 2011

    Fantastic presentation and tasted wonderful!

  • JudithRN3
    Dec 28, 2010

    delicious-very flavorful

  • slmcooks
    Dec 26, 2010

    This was excellent for a day on the boat! Carried well and was a hit. Very flavorful and agree with other users, use fresh ingredients for the best taste!

  • rjwitcombe
    Jan 4, 2010

    No comment left

  • cwbuff
    Jan 2, 2010

    I made this recipe for a family Christmas party and it got scarfed up almost before most of the other hors d'oeuvres made it to the table! Easy, too! Use fresh dill not only in the dish but as garnish as well. Fresh lime juice makes a big difference too.

  • tkarinas
    Dec 29, 2009

    I would indeed make this recipe again, just not when my third son is at home. He is deathly allergic to seafood and I will not put this dish in front of him.

  • maryklueber
    Dec 29, 2009

    No comment left

  • partridge
    Jul 26, 2006

    No comment left