When it’s too hot to cook or you just need a make-ahead appetizer that never disappoints, marinated shrimp is the answer. The shrimp soak overnight in a lemony Old Bay marinade that’s bright, refreshing, and packed with flavor. Serve them straight from the fridge for the easiest summer dinner or the kind of appetizer that disappears before you can even set out plates.
The Easy Make-Ahead Shrimp Recipe Everyone Asks For
Sometimes the simplest appetizers are the ones everyone keeps circling back to. For me, it’s marinated shrimp. You get all that lemony punch and a little Old Bay magic, and honestly, you don’t even need cocktail sauce. I still set some out, but the shrimp are bold enough on their own.
I make this Old Bay shrimp when it’s just too hot to turn on the oven, or when I need a quick and easy appetizer that looks like I tried harder than I actually did. It’s got that same flavor vibe as an Old Bay seafood boil, just cooled down and easier to serve.
If you’ve made crispy buffalo shrimp, you know I love a little spice, but this one’s softer. Bright, zesty, not fiery. You can always sneak in a jalapeño or cayenne if you’re craving heat.
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Shrimp appetizers are kind of universal, it’s hard to pass them by. They’re crowd-pleasers and I can prep citrus shrimp the night before without fuss. I’ll toss this on the table with a few other easy appetizers and you’re all set for a party or game day festivities.
The marinade couldn’t be simpler: fresh lemon juice (lots of it), Old Bay or crab boil seasoning, and a few pantry basics. That’s it. The shrimp rest overnight, soaking up all that citrus, so by the next day you’ve got the easiest cold dinner or a platter ready for a cookout.
What goes into the marinade
You only need a couple things to pull this off. Check the recipe card for the full list.
- Shrimp – fresh or frozen, peeled if you want to save yourself the work.
- Old Bay seasoning – or crab boil. Both bring that briny, herby, slightly spicy kick.
- Lemons – about six, since this is all about the citrus.
Putting it all together
Step 1: Boil
Step 2: Whisk
Step 3: Layer
Place the bowl in the fridge to marinate overnight or up to 24 hours. Just drain and serve.
They’re refreshing, easy, and one of those dishes that gets better the longer it sits. I’ve served them on scorching July nights with nothing but crackers on the side, and no one complained.
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Lemon Old Bay Marinated Shrimp (Make Ahead Appetizer)
Ingredients
- 1 ½ lb shrimp shelled and deveined
- 1 ½ cups olive oil
- 1 cup lemon juice and lemons from 6 lemons
- 4 cloves garlic thinly sliced
- 1 medium vidalia onion thinly sliced
- 18 bay leaves
- ½ cup parsley
- ¼ cup Old Bay seasoning
Instructions
- In a saucepan, boil 8 cups of water with a handful of salt. Add shrimp and boil for about 2 minutes until cooked. Drain and put the cooked shrimp into an ice bath. Drain again and place in a very large bowl.
- Cut the lemons in half and squeeze the lemon juice into a bowl. You should get at least ¾ cup of lemon juice. Save the lemon halves.
- In a medium bowl, whisk together olive oil, lemon juice and Old Bay seasoning. To the shrimp, add garlic, onion, bay leaves, parsley and 6 of the lemon halves. Pour the lemon dressing over the shrimp. Cover with plastic wrap and refrigerate for 12-24 hours.
- Drain the shrimp prior to serving.
Barbara’s Tips + Notes
- If using smaller shrimp, you won’t need to cook them for 2 minutes, take them out when they are pink.
- Make sure to drain the shrimp before adding the marinade and also before serving.
- If you want to make them spicy, add a little cayenne pepper to the dressing or some jalapeno slices.
Nutrition
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