My mom’s Delicious Marinated Shrimp Appetizer is to die for! Even though I must have pinned a thousand recipes on Pinterest, I always go back to these tried and true recipes that I’ve had for years. As you can see from this picture – I’ve had the recipe many years – over 30 at least. I copied Mom’s recipe on a scrap piece of paper and it’s stayed in that form for all this time!

Since we live on the Texas Gulf Coast, we can get fresh shrimp pretty much year round. And since my family loves shrimp – we eat a LOT OF IT.

This recipe, like most that I make often, is easy peasy and great to make ahead of time. Give it a try!

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Delicious Marinated Shrimp Appetizer

Take 1 ½ lbs. FRESH Shrimp and boil with Zatarain’s Crawfish, Crab and Shrimp Boil in a large pot according to the package directions. Here’s the pot I use: Calphalon Contemporary Stainless 6-1/2-Quart Sauce Pot with Glass Lid”

I don’t think I’ve ever boiled one shrimp in my life without Zatarain’s. It’s just the best. You can get it in smaller packages, but I get it by the tub! Shrimp can be kind of bland if you just boil it in plain water. Cooking it with Zatarain’s to start adds a great base of flavor to the entire recipe. And they are not paying me to say this! I just love Zatarain’s!

Tip: Here’s how to tell if your shrimp is done and how to not overcook it – put your shrimp in seasoned boiling water. When it floats to the top, it’s done.

Here’s what the shrimp looks like when they are done. Such a pretty pink color. Cool and peel.

Chopped up onions and parsley.

Mix cooled and peeled shrimp with the onions and parsley.

For the marinade, mix these ingredients together:

1. 2-1/3 cups vegetable oil. OMG – who uses VEGETABLE OIL anymore? And that can’t be 2 1/3 cups. Well, this recipe is from the late 70’s early 80’s when we thought vegetable oil was good for us. Maybe we even counted it as a vegetable. And I’ve tried using less oil, but it’s just not the same. I promise you – it won’t taste oily. So get out the vegetable oil and your big measuring cup…
2. 1/3 cup vinegar
3. 1 clove garlic, minced
4. 1-1/2 TBS. salt. Yes, that is TABLESPOON. And your blood pressure will go up, but use this amount anyway. It won’t taste too salty. And for the other reasons, see #1 above.
5. 1 TBS. coarse ground pepper

Beat ingredients well to combine. Pour over shrimp mixture. Refrigerate overnight.

Remove from bowl with a slotted spoon to a pretty serving platter and serve with toothpicks.

So the shrimp would show up well in the pictures, I used a round, red plate. But when I serve it, I like to put the shrimp on a pretty rectangular platter like this.

Delicious Marinated Shrimp Appetizer

Ingredients:

• 1-1/2 lbs. fresh shrimp, unpeeled
• Zatarain’s Crawfish, Crab and Shrimp Boil
• 1 cup diced onions
• 1 cup finely diced fresh parsley
• 2-1/3 cups vegetable oil (do not substitute another kind of oil)
• 1/3 cup white vinegar
• 1 clove garlic, minced
• 1-1/2 TBS. salt
• 1 TBS. coarse ground pepper.

1. Boil shrimp in Zatarain’s according to package directions. Cool and peel.
2. Mix peeled shrimp, onion and parsley in a large mixing boil.
3. Mix remainder of ingredients together to make the marinade and pour over shrimp mixture.
4. Cover and refrigerate overnight.
5. To serve, use a slotted spoon to transfer shrimp to a serving tray and serve with toothpicks.

Enjoy!

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