This zesty marinated shrimp is bold, fresh, and perfect for entertaining. It’s made with fully cooked shrimp and a tangy, oil-based marinade that soaks in tons of flavor without turning the shrimp rubbery. That means you can make it ahead and serve it chilled or at room temperature.
This is the kind of shrimp recipe that shows up at parties, disappears fast, and always gets asked for again. It’s easy, flexible, and perfect for summer gatherings, holidays, or anytime you want a no-stress appetizer.
Read more: Irresistible Zesty Marinated Shrimp (easy, make-ahead Appetizer)
Why This Shrimp Can Marinate Longer
Unlike recipes that marinate raw shrimp, this one starts with cooked shrimp. That’s important.
Because the shrimp is already cooked and the marinade contains plenty of olive oil, the vinegar and lemon juice don’t “cook” the shrimp further. Instead, the shrimp slowly absorbs flavor over several hours, becoming more delicious—not mushy.
That’s what makes this recipe ideal for:
- Make-ahead entertaining
- Parties and potlucks
- Meal prep
- Stress-free hosting
- 2 pounds large shrimp, peeled and deveined – Fully cooked shrimp are used in this recipe. Large shrimp hold up best to longer marinating times and stay meaty and tender.
- ¼ cup fresh parsley, finely chopped – Adds freshness, color, and a clean herbal flavor that balances the tangy marinade.
- ¼ cup green onions, finely chopped – Mild onion flavor without overpowering the shrimp.
- ¼ cup tarragon vinegar – Bright and slightly herbal, this vinegar gives the shrimp its signature zing.
- ¼ cup red wine vinegar – Adds depth and tang, balancing the oil and mustard.
- ½ cup olive oil – The key ingredient that allows the shrimp to marinate for hours without becoming tough.
- 4 tablespoons Dijon mustard – Brings richness and a subtle sharpness that ties the marinade together.
- 1 teaspoon red pepper flakes (more or less to taste) – Adds gentle heat. Adjust to your spice preference.
- 1 teaspoon salt – Enhances all the flavors in the marinade.
- 1 tablespoon fresh lemon juice – Adds brightness without overpowering the shrimp.
- ½ teaspoon ground black pepper, to taste – Finishes the marinade with a mild kick.
Instructions
- Cook the shrimp
Bring a large pot of salted water to a boil. Add the shrimp and cook just until pink and opaque, about 2½ to 3 minutes. Drain immediately. - Transfer while warm
Place the warm shrimp into a large bowl or a zip-top bag. Warm shrimp absorb marinade more effectively. - Make the marinade
In a separate bowl, whisk [paid link] together the parsley, green onions, tarragon vinegar, red wine vinegar, olive oil, Dijon mustard, red pepper flakes, salt, lemon juice, and black pepper. - Combine and coat
Pour the marinade over the shrimp and toss well to make sure every shrimp is coated. - Marinate
Cover and refrigerate for 4 to 10 hours. This oil-based marinade allows the cooked shrimp to absorb flavor without breaking down. Overnight marinating works very well. - Serve
Drain off excess marinade before serving. Serve chilled or at room temperature.
Serving Ideas
This zesty marinated shrimp is incredibly versatile:
- Serve as a party appetizer with toothpicks
- Spoon over salad greens for a light meal
- Add to a seafood platter
- Serve alongside crusty bread
- Pair with pasta salad or roasted vegetables
Frequently Asked Questions
How long should cooked shrimp marinate?
Cooked shrimp can marinate for 4 to 10 hours when combined with an oil-based marinade. The olive oil protects the shrimp from becoming tough while allowing it to absorb flavor.
Can shrimp marinate overnight?
Yes—when the shrimp is already cooked, and the marinade is oil-based, overnight marinating works well. This recipe was designed specifically for longer marinating times.
Can raw shrimp marinate this long?
No. Raw shrimp should only marinate for 15–30 minutes, especially if the marinade contains vinegar or citrus. Longer marinating times will make raw shrimp mushy.
Do you rinse marinated shrimp before serving?
No. Simply drain off excess marinade. Rinsing would remove the flavor you worked to build.
Can I adjust the Heat (Spiciness)?
Absolutely. Add more or fewer red pepper flakes depending on your preference.
Why You’ll Love This Recipe
- Make-ahead friendly
- Perfect for entertaining
- Bold, tangy, and fresh
- No last-minute cooking stress
- Always a crowd favorite
Zesty Marinated Shrimp
Ingredients
- 2 lbs shrimp , peeled, and deveined – large
- 1/4 cup parsley , finely chopped – fresh
- 1/4 cup green onions , finely chopped
- 1/4 cup tarragon vinegar
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 4 tablespoons Dijon mustard
- 1 teaspoons red pepper flakes , or more or less to taste
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 tsp ground pepper , to taste
Instructions
- Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl or zip top bag.
- Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
- Cover and refrigerate for at least 4 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.
Do you know how long this would keep in the refrigerator?
Hi Cheri,
Once cooked and in the marinade, this will last in the fridge covered in a container for up to 4 days. We never really have any last that long. ;)
I’ve eaten up to 2 weeks later. It’s full of vinegar and salt and olive oil which preserve. The marinade is a keeper.
Could precooked shrimp be used instead of cooking fresh?
Yes, you can start with precooked shrimp.
Yes, you can. But the fresher the better.
these are addictive – i suggest to double the recipe. They last in the fridge and it was hard to stop eating them