Marinated Chilled Shrimp
Large stockpot
Colander
Large non-reactive bowl
1.
Bring a large pot of salted water to a boil. Add shrimp and cook until just opaque—about 2 to 3 minutes—so they curl into a loose C-shape. Drain, rinse under cold water, then peel and devein.
2.
In a large non-reactive bowl, combine onion, fennel, chili, olive oil, vinegar, lemon juice and zest, and white pepper.
3.
Add shrimp to the bowl, toss gently to coat, cover, and refrigerate for at least 4 hours.
4.
Taste and adjust seasoning with salt and white pepper if needed. Serve chilled with lemon or lime wedges.
Ingredients
- 2 pounds (910 grams) large shrimp, shell on
- 1 medium red onion, very thinly sliced
- 1 small fennel bulb, very thinly sliced
- 1 jalapeño, Fresno, or serrano pepper, seeded and thinly sliced
- ¼ cup (60 ml) extra-virgin olive oil
- ¼ cup (60 ml) Champagne or white wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon freshly ground white pepper
- Lemon or lime wedges, for serving
Cook's Notes
This is my go-to when I want something that feels special but doesn’t require a last-minute scramble. It’s a breezy riff on shrimp cocktail, served chilled, citrusy, and just punchy enough to keep it interesting. Think less heavy-handed red cocktail sauce, more zest and verve.
It’s made ahead, parked in the fridge to chill for a few hours, and ready to go when your guests arrive. Light, bright, and built for outdoor entertaining. Serve as-is, with a garlic aïoli, or a horseradish cream.
Jeff and I enjoy these with our Rosé or Chardonnay.