Best 13 Citrus Marinated Shrimp Canapés Recipes

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**Tantalize Your Taste Buds with Citrus-Marinated Shrimp Canapés: A Trio of Exquisite Recipes**

Embark on a culinary journey with our selection of citrus-marinated shrimp canapés, a trio of delectable appetizers that will tantalize your taste buds. These elegant canapés feature succulent shrimp marinated in a vibrant citrus blend, creating a symphony of flavors that burst in your mouth. From the classic Lemon-Herb Shrimp Canapés to the zesty Orange-Chili Shrimp Canapés, and the refreshing Grapefruit-Mint Shrimp Canapés, each recipe offers a unique taste experience, ensuring there's something to satisfy every palate. Whether you're hosting a cocktail party, a special occasion dinner, or simply craving a sophisticated snack, these citrus-marinated shrimp canapés will elevate your culinary repertoire and leave your guests raving for more.

Here are our top 13 tried and tested recipes!

PAN-SEARED CITRUS SHRIMP RECIPE



Pan-Seared Citrus Shrimp Recipe image

This simple, bright, and fresh shrimp recipe is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party.

Provided by Heidi

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 11

1 tablespoon olive oil
1 cup fresh orange juice (, (about 2 oranges))
1/2 cup fresh lemon juice (, (about 3 lemons))
5 garlic cloves (, minced or pressed)
1 tablespoon finely chopped red onion (, (or shallot))
1 tablespoon chopped fresh parsley
Pinch red pepper flakes
Freshly ground black pepper and kosher salt
3 pounds medium shrimp (, peeled and deveined)
1 medium orange (, cut into wedges or slices)
1 medium lemon (, cut into wedges)

Steps:

  • In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
  • Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
  • Top with the remaining parsley and serve with orange and lemon slices on the side.

Nutrition Facts : ServingSize 1 g, Calories 291 kcal, Carbohydrate 11 g, Protein 47 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1764 mg, Fiber 1 g, Sugar 7 g

CITRUS SHRIMP NACHOS



Citrus Shrimp Nachos image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 24 canapes

Number Of Ingredients 16

12 ounces cooked cocktail shrimp, tails removed
1/2 cup diced jicama
1/2 cup diced mango
2 tablespoons diced pimentos
2 tablespoons fresh cilantro leaves
3 scallions, green and white parts, thinly sliced
1/2 cup olive oil
1/4 cup orange juice
2 tablespoons honey
2 teaspoons jalapeno hot sauce
1/2 teaspoon kosher salt
Zest and juice of 1 lime
Freshly ground black pepper
24 substantial round tortilla chips
1/2 cup crumbled queso fresco
1/4 cup fresh cilantro leaves

Steps:

  • For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
  • For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
  • For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.

GREEK SHRIMP CANAPES



Greek Shrimp Canapes image

I grew up by the ocean and then moved to a land-locked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. It's become a neighborhood favorite. -Amy Harris, Springville, Utah

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1-1/2 cups olive oil
3/4 cup lemon juice
2/3 cup dry white wine
1/4 cup Greek seasoning
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 large cucumbers
1 package (8 ounces) cream cheese, softened
Minced fresh parsley

Steps:

  • In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.

Nutrition Facts : Calories 68 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CITRUS SHRIMP



Citrus Shrimp image

A light, healthy way to enjoy shrimp. A great summer dish. You can also throw the shrimps on a skewer and BBQ on the grill.

Provided by SBorodko

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 6

2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
½ teaspoon salt, or to taste
3 cloves garlic
1 ½ pounds large shrimp, peeled and deveined

Steps:

  • In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
  • Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
  • Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g

SHRIMP MARINADE



Shrimp Marinade image

Layer this amazing marinade onto your shrimp for a perfectly rich, savory flavor with a pop of lemon your taste buds will LOVE! The drool-worthy flavor combinations and ease of preparation make this Shrimp Marinade a recipe to come back to over and over again.

Provided by Alyssa Rivers

Categories     marinade

Time 1h5m

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 Tablespoon Italian seasoning
1 Tablespoon lemon juice
2 Tablespoons soy sauce
1 teaspoon dijon mustard
1 Tablespoon Worcestershire sauce

Steps:

  • In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 140 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

MARINATED SHRIMP CANAPES



Marinated Shrimp Canapes image

A lady I worked with many years ago gave me a recipe box filled with her recipes (she was a wonderful cook). This was one of her recipes. Great for a dinner party.

Provided by Denise in NH

Categories     Christmas

Time 1h

Yield 1 tray of canapes

Number Of Ingredients 5

1 lb cooked medium shrimp (I buy the frozen, pre-cooked)
1 cup Italian salad dressing
1/2 pint sour cream
1 -2 large peeled cucumber
1 box garlic melba rounds

Steps:

  • Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
  • Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
  • Arrange on serving dish and refrigerate until ready to serve.

SHRIMP CANAPéS



Shrimp Canapés image

Want to make 20 party-goers feel like the luckiest people on earth? Bring out a platter of these cheesy, buttery Shrimp Canapés.

Provided by My Food and Family

Categories     Meal Recipes

Time 22m

Yield 20 servings, 1 appetizer each

Number Of Ingredients 7

10 slices white bread
2 Tbsp. butter or margarine, melted
1/2 tsp. dried thyme leaves
1 pkg. (12 oz.) frozen cooked shrimp, thawed, chopped
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. salt

Steps:

  • Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
  • Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
  • Broil 2 min. or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 1 g, Protein 5 g

ANGIE'S SHRIMP CANAPES



Angie's Shrimp Canapes image

My little girl loves shrimp. This is one of her favorite shrimp recipes. I make sure it's always on the table for special occasions.

Provided by Realtor by day

Categories     Kid Friendly

Time 20m

Yield 20 appetizers, 10 serving(s)

Number Of Ingredients 7

10 slices white bread
2 tablespoons butter or 2 tablespoons margarine, melted
1/8 teaspoon dried thyme leaves (just a small sprinkling really)
1 (12 ounce) package frozen cooked shrimp, thawed, drained & chopped
1/2 cup shredded colby & monterey jack cheese
1/3 cup mayonnaise
1/4 teaspoon salt

Steps:

  • Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles.
  • Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
  • Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
  • Broil 2 min or until golden brown.
  • Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts.
  • Broil an additional 8 to 10 min or until hot and bubbly.

Nutrition Facts : Calories 172.4, Fat 7.8, SaturatedFat 3.2, Cholesterol 80, Sodium 407.5, Carbohydrate 14.6, Fiber 0.6, Sugar 1.6, Protein 10.6

SHRIMP SALAD CANAPES WITH ENDIVE



Shrimp Salad Canapes with Endive image

These make-ahead shrimp and endive canapes show off their delicate citrus and chive flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 13

2 cups water
1 cup dry white wine, such as Sauvignon Blanc
2 teaspoons coarse salt
1 dried bay leaf
1 pound medium shrimp, peeled and deveined, tails removed
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons creme fraiche
2 tablespoons finely chopped shallot
2 tablespoons minced fresh chives
2 small Belgian endives
Thin crackers, for serving

Steps:

  • Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
  • Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.

CITRUS MARINATED SHRIMP COCKTAIL



Citrus Marinated Shrimp Cocktail image

Provided by Maria Budde

Categories     Shellfish     Appetizer     No-Cook     Low Cal     Lemon     Orange     Shrimp     Spring     Bon Appétit     California     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Appetizer Servings

Number Of Ingredients 9

1 cup orange juice
1 cup fresh lemon juice
3/4 cup ketchup
1/3 cup vodka
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 1/2 pounds cooked peeled large shrimp
1 small red onion, thinly sliced (about 1 3/4 cups)
1 cup finely chopped fresh cilantro

Steps:

  • Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.

CITRUS-MARINATED SHRIMP WITH LOUIS SAUCE



Citrus-Marinated Shrimp With Louis Sauce image

Wonderful appetizer for a warm summer night! Serve garnished with citrus slices on a bed of lettuce leaves. Cook time is chilling time. From Southern Living, Cajun Recipes.

Provided by Chef PotPie

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 25

2 lemons, halved
2 limes, halved
1/2 orange, halved
1 tablespoon crushed red pepper flakes
4 lbs unpeeled large raw shrimp
2 cups fresh orange juice
2 cups grapefruit juice
2 cups pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 grapefruit, sliced
1 teaspoon dry crushed red pepper
lettuce leaf
1 (12 ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated grated onions
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce

Steps:

  • Mix all sauce ingredients. Cover and chill.
  • Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
  • Peel shrimp, leaving tails on. Devein, if desired.
  • Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.

Nutrition Facts : Calories 270.9, Fat 2.4, SaturatedFat 0.3, Cholesterol 228.8, Sodium 1506, Carbohydrate 35.6, Fiber 4.2, Sugar 20.9, Protein 27.2

CITRUS MARINATED SHRIMP



Citrus Marinated Shrimp image

My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.

Provided by Dreamer in Ontario

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 18

3 lemon slices, thin slices
2 bay leaves
1/2 cup water
1 pinch salt
1 pinch pepper
1 lb shrimp, unshelled (about 32)
1/4 cup ketchup
1 garlic clove, minced
1/2 cup vegetable oil
1/3 cup fresh lemon juice
2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
1/4 teaspoon Tabasco sauce
1 orange, thinly sliced
1 white onion, thinly sliced
salt and pepper, to taste
lettuce leaf, for lining the plates

Steps:

  • Combine first 5 ingredients in a saucepan and bring to a boil.
  • Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
  • Drain shrimp in colander, refresh them under cold water, and shell and devein them.
  • In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
  • Toss shrimp with marinade and chill mixture, covered, for 24 hours.
  • Drain shrimp and arrange on lettuce leaves on serving plates.

CITRUS-AND-CLOVE-MARINATED SHRIMP



Citrus-and-Clove-Marinated Shrimp image

Categories     Citrus     Onion     Appetizer     Shrimp     Winter     Clove     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 20

5 cups water
1 1/2 cups dry white wine
1/2 lemon, sliced
1/2 lime, sliced
1/4 teaspoon ground cloves
1 tablespoon whole black peppercorns
1 tablespoon salt
1 bay leaf
two 2 1/2-inch dried hot chilies*
1 large onion, quartered
3 pounds small shrimp (40 to 50 per pound), shelled, leaving tail and connecting shell segment intact
For marinade:
1 1/2 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cloves
1/2 cup extra-virgin olive oil
1 garlic clove, sliced thin
Accompaniment: lemon and lime wedges
*available at Hispanic markets and some specialty foods shops

Steps:

  • In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, peppercorns, salt, bay leaf, chilies, and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp in a colander and cool 5 minutes.
  • Make marinade:
  • In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
  • In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
  • Serve shrimp with lemon and lime wedges.

Tips:

  • To devein the shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, from the head to the tail. Remove the dark vein that runs through the center of the shrimp.
  • To make the marinade, whisk together the olive oil, lemon juice, lime juice, orange juice, honey, garlic, salt, and pepper in a large bowl.
  • Add the shrimp to the marinade and stir to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  • To make the canapés, preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Drain the shrimp from the marinade and discard the marinade.
  • Place the shrimp on the prepared baking sheet and bake for 10-12 minutes, or until the shrimp are pink and opaque.
  • To assemble the canapés, place a shrimp on each cracker. Top with a dollop of guacamole and a slice of mango.
  • Serve immediately.

Conclusion:

Citrus-marinated shrimp canapés are a delicious and easy-to-make appetizer that is perfect for any occasion. The shrimp are marinated in a flavorful citrus marinade and then baked until they are perfectly cooked. The canapés are then assembled with guacamole and mango, and they are sure to be a hit with your guests.

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