Marinated Party Shrimp

These marinated party shrimp are addictive and belong on the beach or a black-tie affair. They are made the day ahead and served cold.

What makes them special is the marinade.  The shrimp get a kick from Dijon Mustard and sweetness from the honey.  The seasoned rice wine vinegar gives it another layer of tangy sweetness.   

Marinated party shrimp on wooden skewers in a glass shot glass on a metal serving tray.

Although I have served these at fancy parties, one of my favorite places to take them is on the boat.  The key is to have insulated containers that keep your food safe.  Then pull up to the sandbar, grab the container from the insulated cooler, and you’re ready to feed a crowd some delicious marinated shrimp.

marinated party shrimp on square rustic skewers set in a shot glass on a black serving tray.

Marinated Party Shrimp

Foodie de Froid
Servings 16
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
These marinated party shrimp are addictive and belong on the beach or a black-tie affair. They are made the day ahead and served cold.
5 from 1 vote


Shrimp Boil

  • 1 lb shrimp large 16 count
  • ½ lemon
  • bitters


  • ¼ cup olive oil extra virgin
  • ½ cup rice wine vinegar seasoned
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried tarragon optional



  • Prepare shrimp if required. Remove shell and devein.
  • Bring a large pot of water to a boil. Squeeze in the juice from the lemon and add a few dashes of bitters.
  • Boil the shrimp 3-4 minutes until the form a "C" shape. Remove immediately to a colander with cool water running to stop them from cooling. Let dry.


  • Combine the marinade ingredients in a quart-sized zipper bag. Gently squeeze the ingredients in the bag until they're incorporated.
  • Place the shrimp into the bag and remove all the air so the shrimp are all covered in the marinade. Refrigerate overnight. Serve cold.


Fun Serving Vessel:  These shrimp make a beautiful presentation when placed on a decorative pick.  Press the shrimp strategically into a red cabbage or a pineapple.  It will elevate the moment when you serve them to your guests.
Course Appetizer
Cuisine American
Calories 124


Serving: 16gCalories: 124kcalCarbohydrates: 1gProtein: 22gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 323mgSodium: 1009mgPotassium: 12mgFiber: 0.2gSugar: 0.2gVitamin A: 7IUVitamin C: 2mgCalcium: 117mgIron: 2mg
Keyword shrimp
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De Froid Tip: Big Picks on Fruits and Vegetables

Decorative picks are fun!  Choose a large fruit or veggie that aligns with the colors of your party and start poking them in!  This was designed for my “lime” summer tasting party so I went with a simple green cabbage.  I’ve served this many times on a deep-colored red cabbage for the holidays.  In summer, poke the picks along the sides of a pineapple standing on end, and it will resemble a palm tree with shrimp!

Watch your guests line up to grab theirs or walk around with the platter.  Beware – people will follow you! : )  Unquestionably, you will create a memorable WOW moment for the humans in your life!

Marinated shrimp with round gold end picks pressed into a green cabbage and served on a green glass serving platter.

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