I didn’t babysit often as a youngster, but when I did, I totally enjoyed it. Usually my charges were fast asleep by the time their parents were sneaking out to dinner. That left me plenty of time to raid the pantry for snacks I couldn’t get at home and watch Get Smart, The Man From U.N.C.L.E. and Mission Impossible.
Much like my babysitting, your mission, should you choose to accept it, will involve just 4-6 hours of casually monitoring these babies. Once an hour, you’ll be called upon to stir the ingredients to allow the salt and lemon juice to seep into the shrimp and give this Lemony Marinated Shrimp its outstanding taste.
Lemony Marinated Shrimp
- 2 1/2 lbs (16-20 count) shrimp with shell
- 1 T each sea salt, dry mustard, seasoned rice vinegar
- 1/4 c organic sunflower oil or any neutral oil
- 1/2 c fresh lemon juice (3-4 lemons)
- 1 clove garlic, crushed
- 5 drops Tabasco or hot pepper sauce
Bring a large pot of water to a boil. Add shrimp, reduce heat slightly and cook for 2-3 minutes, stirring every 30 seconds or so, until shrimp are opaque and slightly firm. Don’t overcook shrimp as they can get rubbery. Drain, transfer to a bowl to cool. Then peel, devein if necessary, and place shrimp in a large, flat container.
In a medium-sized bowl, combine the salt and mustard, then use a whisk to blend in the oil, then the rest of the ingredients. Pour marinade over shrimp.
Cover and refrigerate for 4-6 hours. Stir every hour, so the shrimp marinate evenly.
Before serving, drain the shrimp from the marinade and serve on a platter.
Makes about 45 shrimp. Serves 8-12.
Lemony Marinated Shrimp Print Ready Recipe
- Lemony Marinated Shrimp is from “This Book Cooks” by cookbook author, caterer, and Mom’s Choice Award winner Kerry Dunnington.
- Discover shrimp health benefits, shrimp fun facts and how to steam shrimp.
- Serve Lemony Marinated Shrimp as an appetizer or toss onto a salad for a light meal.
Jovina Coughlin says
Shrimp – my favorite shellfish. Your recipe makes a great appetizer or game day snack.
Jittery Cook says
Thanks Jovina. The peeling was fiddly, but the flavour was worth the effort. At least the rest of the recipe was super simple.