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Spicy Marinated Shrimp

  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon salt
  • 1 lemon, cut in half
  • 8 cups water


  • 3/4 cup white wine vinegar or tarragon vinegar
  • 3/4 cup olive oil
  • 1 to 2 serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR 1 dried chile de árbol, crushed (no seeds)
  • 1/4 cup fresh cilantro, chopped
  • 2 large cloves garlic, minced or pressed


  • 2 tablespoons fresh cilantro, chopped (if desired)
  • 3 green onions (white part only), minced
  • freshly ground black pepper, to taste
Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.

Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.

To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.

Recipe editor

Note: If you buy unpeeled shrimp, you will need about 4 pounds of unpeeled shrimp to equal 2 pounds of peeled shrimp.

Seafood Recipes Read our article Hot Holiday Appetizers.
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