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The starter, Light and fresh

Lemon and herb marinated shrimp

Lemon and herb marinated shrimp is a fresh starter for 6 people, cooked then marinated overnight with garlic, cilantro, and parsley. It takes about 25 minutes of active work, is fully made the day before, rates very easy, and costs around €4 per person. The key is adding the lemon juice only a half hour before serving, so the acid doesn't overcook the shrimp.

Lemon and herb marinated shrimp, made the night before, fresh and fragrant like a vacation on a plate.

Lemon and herb marinated shrimp
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€4.00
Calories per person
210 kcalcalculated by Kiloach, your weight coach

These marinated shrimp have the firm, pearly bite of just-cooked shrimp, carried by a green, fragrant marinade of garlic, cilantro, parsley, and a touch of sweet paprika. The lemon goes in last, right before serving, to keep the flesh tender while still adding its brightness. It's a starter that tastes like summer from the first bite.

It belongs on a summer table, as a starter or part of a drinks spread, when you want a light opener before something heavier. Since everything happens the night before, it's also the ideal starter for a dinner party where you want to actually sit with your guests instead of running between the stove and the sink.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 5 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, cook the shrimp, mix the marinade, and let everything rest in the fridge overnight. Half an hour before guests arrive, pull the dish out, stir in the lemon juice, and toss. At serving time, all that's left is to spoon the shrimp into small cups with a few fresh herbs and bread on the side.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 750 g

Fruits and vegetables

  • Lemon 3
  • Fresh cilantro 1 bunch
  • Flat leaf parsley 1 bunch
  • Garlic 2 cloves

Pantry

  • Olive oiloften in the pantry 8 tbsp
  • Sweet paprikaoften in the pantry 1 pinch
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drop the shrimp into boiling salted water for two minutes, then cool them immediately in ice water and drain well. 5 min

    As soon as they turn pink and curl, take them out, one second longer makes them rubbery.

  2. Mix the olive oil, minced garlic, lemon zest, chopped cilantro and parsley, sweet paprika, salt, and pepper.

    Use untreated lemons, or wash them well before zesting.

  3. Coat the shrimp in this marinade, cover, and refrigerate overnight.

    Give the container a stir before bed so the marinade coats everything evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the shrimp out half an hour before serving, add the lemon juice, and toss.

    Taste one shrimp and adjust the lemon, it should be present without taking over.

When it's time to serveThe final touches, right in front of your guests.

  1. Spoon the shrimp into small cups with a bit of marinade and a few fresh herbs.

    Set out some bread, everyone will want to dip it in the marinade.

Our tips to get it right

  • Pick large raw peeled shrimp, they hold up better during cooking and look better plated in small cups.
  • Mince the garlic very finely or press it, a big chunk in the marinade will overpower everything else.
  • Drain the shrimp well after the ice bath, leftover water dilutes the marinade and keeps it from clinging properly.

The variations

  • Swap the cilantro for dill if you're not a fan, lemon and dill work just as well with shrimp.
  • For a shellfish free version, make the same marinade with poached, chilled chicken breast cut into strips.
  • To save time, buy shrimp that's already cooked and peeled, skip the boiling step, and marinate for just two hours in the fridge.

What to serve it with

  • Fresh bread or toast for dipping
  • A well chilled rosé
  • A small cucumber salad to follow

Storage

Marinated shrimp keep for 2 days in the fridge in a sealed container. They don't freeze well once marinated, the texture suffers. Serve cold or at room temperature, without reheating.

Questions about this recipe

Can I use frozen shrimp for this recipe?

Yes, thaw them completely and pat them dry before boiling. The key is draining them well before they go into the marinade, otherwise the water dilutes it.

How can I plate these shrimp for a dressier dinner?

Serve them on individual spoons or in small clear glasses so the green marinade shows through. A single fresh herb leaf on top is enough to make it look polished without extra work.

Can I double the recipe for more guests?

Yes, this recipe scales easily, just keep the same marinade ratio for the weight of shrimp. Make sure you use a container large enough for all the shrimp to be evenly coated.

What if the marinade tastes too acidic on the day?

Add a drizzle of olive oil to soften it, or a bit more chopped fresh herbs. Avoid adding more lemon, the balance is already delicate once the acidity is in.

Can lemon and herb marinated shrimp be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make lemon and herb marinated shrimp?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in lemon and herb marinated shrimp?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does lemon and herb marinated shrimp cost?

About €4.00 per person, that's €24.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Remember to ask your guests about their allergies before putting your menu together.

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