Marinated Shrimp

Prep Time
Cook Time
2h 20m
Ready In

"We love shrimp and these are especially delicious! The recipe by Chef Fleur Schim was clipped from a magazine in the 90s and has been a family go-to for years."

Original is 10 servings


  • Serving Size: 1 (159.4 g)
  • Calories 140.1
  • Total Fat - 6.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 114.2 mg
  • Sodium - 579.3 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 2.6 g
  • Sugars - 2.1 g
  • Protein - 13.1 g
  • Calcium - 65.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a stock pot, cook shrimp in lightly salted boiling water to cover for 1 to 3 minutes or until shrimp are opaque.

Step 2

Drain and place shrmip in a resealable plastic bag set in a deep bowl.

Step 3

Add lemon slices, onion rings, olives, and tomato; toss to mix well.

Step 4

In a small bowl, whisk together lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper.

Step 5

Pour over shrimp mixture and close the bag. Turn bag gently to coat contents.

Step 6

Marinate in refrigerator for at least 2 but not more than 6, turning bag once or twice.

Step 7

(Important! Do not leave shrimp longer than 6 hours in the marinade or the shrimp will become rubbery as the acids in the marinade continue to "cook" the shrimp.)

Step 8

Drain and serve in a clear glass bowl to show off the pretty colors.

Step 9


Step 10

Refrigerate leftovers, (but not in the marinade.).


  • The cooking time given is marinating time. Marinating over 6 hours will "over cook" these.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, look for those that are firm to the touch and have a mild, sweet smell.
  • When buying olives, look for ones that are plump and firm, not wrinkled or mushy.

  • Instead of lemon juice, use apple cider vinegar. The benefit of this substitution is that it adds a slightly sweeter flavor to the marinade, which pairs nicely with the shrimp.
  • Instead of olives, use capers. The benefit of this substitution is that capers provide a briny flavor that complements the shrimp and other ingredients in the marinade.

Cajun-Style Shrimp Replace the dry mustard, salt, and ground red pepper with 2 teaspoons of Cajun seasoning, and omit the olives and tomato. Marinate for 1 hour in the refrigerator, then drain and serve.

Lemon Rice: This classic side dish is the perfect accompaniment for the marinated shrimp. It is light, flavorful, and pairs well with the shrimp. The lemon brings a bright note to the dish, and the rice helps to balance out the flavors.

Garlic Sauteed Spinach: This simple side dish adds a fresh and flavorful element to the marinated shrimp. The garlic brings a savory flavor to the spinach, and the sautéing helps to bring out the natural sweetness of the vegetables. The spinach provides a healthy balance to the dish, and its bright green color is a great contrast to the shrimp.


Q: How long should I marinate the shrimp?

A: Marinate the shrimp in the refrigerator for at least 2 hours, but no more than 6 hours. Leaving the shrimp in the marinade for longer than 6 hours can cause the shrimp to become rubbery.

Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to quickly sauté them in a hot pan with a bit of oil or butter. This will ensure that they are cooked through and have a nice, crispy texture.

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Fun facts:

The recipe for Marinated Shrimp was created by Chef Fleur Schim, a renowned chef from the Netherlands who has been featured in many international magazines and cookbooks.

The combination of lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper used in the marinade is a classic French technique known as "marinade à la Grecque" or "marinade à la Provençale."