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+ servings
bowl of marinated shrimp, olives, basil

Marinated Shrimp

Course Appetizer
Cuisine American
Keyword marinated shrimp, pickled shrimp
Prep Time 10 minutes
Chilling Time 1 day
Total Time 1 day 10 minutes
Servings 12
Author Amanda


  • 2 pounds large raw shrimp (21-35 count), peeled
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ½ of a red bell pepper sliced thinly
  • ½ cup pitted Greek olives
  • 1 pint multicolored cherry tomatoes halved
  • 1 bunch parsley chopped
  • 4-5 cloves of peeled garlic sliced thinly
  • 3-4 leaves basil sliced into ribbons
  • 1 lemon sliced


  1. Fill large pot halfway with water and boil.
  2. Add shrimp (thawed, if frozen, and stir until shrimp turn pink and curl up, about 2-3 minutes.

  3. Drain, rinse thoroughly with cold water, (toss some ice cubes in there for good measure) and set aside.

  4. In a large container with a lid, whisk the lemon juice, vinegar and olive oil together.

  5. Add all the other ingredients, then the cooled shrimp, and toss to coat.

  6. Salt and pepper to taste.
  7. Refrigerate for at least 4 hours and serve.