Photo: Becky Luigart-Stayner; Styling: Buffy Hargett Photo by: Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Shrimp and Citrus Cocktail

Modern stemmed glassware gives this updated classic a fresh look.

Southern Living DECEMBER 2011

  • Yield: Makes 4 to 6 servings
  • Hands-on: 15 Minutes
  • Total: 3 Hours, 15 Minutes


  • 1 pound peeled, large cooked shrimp with tails (3 1/40 count)
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 large shallots, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 2 large navel oranges, peeled and sectioned
  • 3 tablespoons chopped fresh basil


1. Devein shrimp, if desired.

2. Whisk together olive oil and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, turning to coat. Seal and chill 3 to 8 hours, turning occasionally. Drain shrimp mixture, and stir in oranges and basil. Spoon mixture into chilled glasses or small serving bowls.


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Shrimp and Citrus Cocktail Recipe