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
  1. Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil.
  2. Add the shrimp, stir, and boil gently for 4-5 minutes.
  3. Remove from heat and drain.
  4. Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container.
  5. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.
  6. To serve, drain liquid from shrimp.
  7. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well.
  8. Arrange in a serving dish, and serve immediately.

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

Ready in: 12 Hrs 25 Min

Recipe editor Patricia Mitchell

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