Champagne Shrimp

Makes 20 - 30 Servings
serve with:
Print Recipe


  • 2 bags of frozen shrimp, shell on or off, 20 - 30 count
  • 1 cup (240 ml) champagne vinegar 
  • 2 tablespoons (25 g) sugar
  • 4  tablespoons (60 ml) lemon juice
  • 2 cups (475 ml) canola oil
  • salt & white pepper to taste
  • chives


Prepare shrimp as per directions.  Drain and set aside in a large bowl.  

In a blender add champagne vinegar, sugar, lemon juice and mix.  Season with salt and pepper.  

Slowly pour in oil into the ingredients emulsifying, with a whisk,.  Pour liquid over shrimp and add more seasoning if needed.  

Cover and refrigerate for 2 hours.  Drain and add chopped chives, mixing gently.  

Serve in a large bowl over a bed of ice with lemon .  

Shrimp tails can be arranged to hang over the side of the bowl.


Other Recipes You Might Like