Easy & Elegant Marinated Shrimp

Easy & Elegant Marinated Shrimp by

Clark and Suzy Neal with Unicoi Preserves


Shopping List

  • 2 Tbsp Old Bay seasoning
  • 1 lb raw shrimp, peeled and deveined
  • 1⁄3 cup fresh lemon juice
  • 1 cup Laura Lynn olive oil
  • 1 tsp pickling spice
  • 1⁄2 tsp crushed red chili flakes
  • 1⁄2 tsp kosher salt
  • 1 medium purple onion, thinly sliced
  • 1⁄4 cup Italian parsley
  • 1 Tbsp Laura Lynn capers
  • 6 bay leaves
  • Lemon slices, for garnish
  • Ingles bakery baguette, for serving


  • To cook the shrimp, prepare an ice bath and set aside.
  • Bring 2 qts of water to a boil, stir in Old Bay seasoning, and add shrimp.
  • Cover, reduce heat to to low; cook 2-3 minutes or until shrimp have turned pink and are just cooked.
  • Drain the shrimp an place in ice bath to cool.
  • Set aside, drain when cooled. To make the marinated shrimp, whisk together lemon juice, olive oil, pickling spice, chili flakes, and salt.
  • Stir in onion, parsely, bay leaves, and capers.
  • Gently stir in the shrimp to combine. Then add the shrimp and marinade to a clean quart-sized jar.
  • Add a little more olive oil if the shrimp aren’t completely submerged.
  • Seal with a tight fitting lid and refrigerate a minimum of 4 hours, overnight if possible.
  • Shake the jar every now and then. Shrimp will get more flavorful as they marinate and will keep, refrigerated, 4-6 days.
  • Serve with sliced lemons and crusty bread to sop up all of that delicious sauce.