Citrus-Marinated Shrimp with Louis Sauce

  • Yield: Makes 10 to 12 appetizer servings


  • 2 none lemons, halved
  • 2 none limes, halved
  • 1/2 none orange, halved
  • 1 tablespoon crushed red pepper
  • 4 pounds unpeeled, large fresh 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 none lemon, sliced
  • 1 none orange, sliced
  • 1 none lime, sliced
  • 1 none grapefruit, sliced
  • 1 teaspoon dried crushed red pepper
  • none Lettuce leaves
  • none Louis Sauce
  • none Garnish: citrus fruit slices


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.


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Citrus-Marinated Shrimp with Louis Sauce Recipe