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Marinated Shrimp

07/22/2015 03:52PM ● Published by Lana Granfors

August Recipe

August 2015
By Lana Granfors
Photo: Kara Stewart

As in one of my favorite movies of all time, Forrest Gump, I’ll quote Bubba: “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s shrimp kabobs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir-fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… that’s about it.”

However, one great way to prepare shrimp was missed in that quote, and that would be a marinated shrimp appetizer which is also great served over a bed of spinach for a salad entree or tossed with angel hair pasta as a main entrée. Whichever way you choose to serve this shrimp dish, I think you are going to love it!


Serves: 4-6

1 lb. shrimp (15 to 20 count), peeled and deveined, tails removed (pre-cooked frozen can be used – see below for use)
Pinch of salt
1 medium tomato, seeded and diced
½ yellow bell pepper, diced
1 small shallot, minced
1 T minced garlic
1 rib celery, minced
1 lemon, juiced
2 tsp. capers
1 pinch crushed red pepper flakes
1 T finely chopped fresh basil leaves
2 T extra virgin olive oil
½ tsp. salt
¼ tsp. freshly ground pepper
½ tsp. finely grated ginger
1 medium bunch fresh basil, stems removed

STEP 1: Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature. (If using pre-cooked frozen shrimp, allow to thaw completely in refrigerator. Once thawed, rinse and drain completely.)

STEP 2: Combine the tomato, bell pepper, shallot, garlic, chopped basil, celery, lemon juice, capers, oil, flakes, salt and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. As the shrimp marinate, they get more garlicky.

Drain the shrimp, re-season with additional salt and black pepper, and arrange them on a platter.

TOTAL TIME: 20 minutes
PREP: 4 hours, 20 minutes - 6 hours 20 minutes

Food+Dining, In Print
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