ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Nana

Photo: Peter Frank Edwards; Styling: Elizabeth Demos

Active time 35 mins
Total time 48 hrs, 35 mins

Makes 12 1/2 cups

This recipe will soon become a party staple. You can marinate the shrimp a few days in advance, so by the time guests arrive, the shrimp are an instant appetizers to be eaten in between beers. You could also serve the shrimp on slices of toasted baguette for something that's a bit heartier. Whatever you do, don't skip the spices—they're what make the shrimp so fragrant. 


  • 7 qt. water
  • 2 tablespoons plus 1 tsp. kosher salt, divided
  • 5 pounds unpeeled, medium-size or large, raw Gulf shrimp
  • 2 medium-size yellow onions, thinly sliced (about 5 cups)
  • 1 cup extra-virgin olive oil
  • 1 cup fresh lemon juice
  • 1/4 cup brined capers with juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons celery salt
  • 1/2 teaspoon cayenne pepper
  • Hot sauce
  • Lemon wedges

How to Make It

  1. Bring 7 quarts water and 2 tablespoons of the salt to a rolling boil in a large stockpot over high. Carefully add shrimp, and cook until the shrimp turn pink and are just cooked through, 1 to 2 minutes. Drain shrimp in a colander, and rinse with cold water. When shrimp are cool enough to handle, peel and devein. (Save shells for stock, if desired.)

  2. Layer shrimp and onion slices in alternating layers in a large, sealable storage container.

  3. Whisk together olive oil, lemon juice, capers, horseradish, Worcestershire sauce, garlic powder, paprika, celery salt, cayenne, and remaining 1 teaspoon salt in a large bowl. Pour marinade over shrimp; cover and chill 2 hours. Toss mixture (or invert container), and chill 2 to 3 days, tossing occasionally. Taste shrimp before serving, and add salt, heat, or lemon juice as desired. Serve as an appetizer, with toothpicks, hot sauce, and lemon wedges. Shrimp will keep for an additional 3 days in the refrigerator.

  4. Note: This recipe can be enhanced with any fresh herbs you have on hand. Feel free to add a few fresh bay leaves to the marinade, or toss marinated shrimp with chopped fresh flat-leaf parsley just before serving.

Cook's Notes

The total time includes 2 days marinating.