Marinated Shrimp

Juicy shrimp tossed with a simple marinade of onions, capers, lemon juice, and Worcestershire sauce does the work overnight, so when guests arrive, just pull out the classic Southern app and a sleeve of Saltines.

Marinated Shrimp
Photo: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Torie Cox
Active Time:
35 mins
Total Time:
1 day 12 hrs 35 mins
12 serves


  • 3 pounds cooked, tail-on medium shrimp, peeled and deveined

  • 1 large Vidalia onion (about 1 lb.), thinly sliced (4½ cups)

  • 1 (3.5-oz.) jar capers, undrained

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup white wine vinegar

  • 2 tablespoons granulated sugar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)

  • 1/2 teaspoon table salt

  • 1/2 teaspoon black pepper

  • 1 pint heirloom cherry tomatoes


  1. Combine shrimp and onion in a large bowl. Add capers and caper brine.

  2. Place olive oil, vinegar, sugar, Worcestershire sauce, lemon zest, lemon juice, salt, and pepper in a medium bowl. Whisk until sugar is dissolved. Pour over shrimp. Cover and refrigerate 24 hours, stirring occasionally.

  3. Cut tomatoes in half; add to shrimp, and toss to combine. Cover and refrigerate 12 hours.

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