Upside-Down Marinated Shrimp Bowl

"I can't wait to try this! This is a really neat idea for an appetizer at a dinner party, barbecue or buffet. Simply cook the shrimp (or use pre-cooked to save time), place in a bowl, marinate overnight, then flip the bowl over to serve. It looks like a lot of directions, but I just wanted to make sure the method was detailed. I'm sure this recipe could be scaled down for smaller groups too. "Cook time" is time to marinate. From"
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Ready In:
8hrs 45mins
20 appetizers




  • If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
  • In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
  • Add the shrimp, bring to a boil, reduce heat.
  • Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
  • Drain shrimp, rinse under cold running water, drain again.
  • To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
  • Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
  • Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
  • When bowl is full, press down with plate one more time.
  • For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
  • Cover and shake well.
  • Pour marinade over shrimp in bowl.
  • Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
  • Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
  • Repeat inverting and draining until all marinade is drained.
  • Discard marinade.
  • Place serving platter over bowl; carefully invert bowl to unmold.
  • If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
  • MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

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After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved. I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights! We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out! I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!! A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!! I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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