Marinated And Chilled Jumbo Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw overnight in the refrigerator or place in a sealed bag and submerge in cold water for 20–30 minutes until pliable. Pat shrimp dry with paper towels. Place shrimp in a large bowl.

Season shrimp

Add kosher salt, black pepper, 3 tablespoons olive oil, and 2 tablespoons fresh lemon juice to the bowl with shrimp. Toss gently until shrimp are evenly coated. This light seasoning provides a base for all marinades.

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons Old Bay seasoning, 2 minced garlic cloves, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest until smooth.

Add half of the prepared shrimp to the bowl and toss to coat thoroughly. Transfer marinated shrimp to an airtight container or shallow dish, cover, and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to meld. Repeat with remaining shrimp if making multiple flavors (prepare separate containers).

In a bowl, whisk together 1 cup hot sauce, 4 tablespoons melted butter, 1 teaspoon white vinegar, 1 teaspoon garlic powder, and 1 teaspoon honey until emulsified.

Toss a portion of the seasoned shrimp in the buffalo sauce until well coated. Place shrimp in an airtight container or shallow dish, cover, and chill for 30 minutes to 2 hours. Repeat the process for each remaining portion if making multiple flavors.

Combine 1 cup BBQ sauce, 1 teaspoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon apple cider vinegar, and 1 teaspoon Worcestershire sauce in a bowl and mix until smooth.

Coat a portion of the shrimp with the BBQ marinade, place in a sealed container, and refrigerate for at least 30 minutes and up to 2 hours. Repeat for other portions as needed.

In a blender or food processor, combine 1 cup chopped cilantro, 3 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, 2 minced garlic cloves, and 1/4 teaspoon red chili flakes (optional). Pulse until mostly smooth but still slightly textured; scrape down sides as needed.

Toss the shrimp with the cilantro-lime mixture until evenly coated. Transfer to a sealed container and chill 30 minutes to 2 hours. Prepare remaining portions the same way if offering multiple flavors.

After marinating, remove shrimp from refrigerator. For chilled service, arrange shrimp on a serving platter over a bed of crushed ice or chilled plates to keep cold. If you prefer, you can briefly sear or grill a small sample prior to chilling, but these recipes are designed to be served chilled.

Garnish each flavor section with appropriate herbs: Old Bay with chopped parsley and lemon wedges; Buffalo with extra hot sauce on the side; BBQ with a light sprinkle of smoked paprika; Thai with extra cilantro and lime wedges.

Provide cocktail sauce or reserved extra marinade for dipping. Serve immediately while cold. Leftover marinated shrimp can be kept covered in refrigerator for up to 24 hours; discard after that for best quality and safety.