Chef Frank Stitt, James Beard winner best chef in the Southeast, and owner of Bottega, Bottega Cafe, Chez Fon Fon, and Highlands Bar & Grill in Birmingham, Alabama says, ““We are motivated by the seasonality of the Gulf Coast fishing industry. We create our menu around the most pristine, impeccable fish we can get our hands on. This should hold true for the home cook as well. Go with it, improvise your menu around it, and always make a point to choose the freshest, best fish you can get.”
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Chef Frank Stitt’s Pickled Shrimp
- Total Time: 15 minutes
- Yield: Serves 12 1x
- Diet: Pescatarian, Omnivore
Description
A Southern classic, this pickled shrimp recipe is bright, briny, and perfect for any occasion. Serve it chilled as a refreshing appetizer.
Ingredients
- 3 lbs (1361 g) boiled shrimp, cleaned and deveined
- 2 medium onions, quartered
- 1 cup (237 ml) extra virgin olive oil
- 0.5 cups (118 ml) white wine vinegar
- 1 tsp salt
- 1.5 tsp celery seed
- 6 garlic cloves, thinly sliced
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 14 bay leaves
- 4 dried hot chili peppers
- 1 tsp freshly ground white pepper
- 0.5 cups (118 ml) fresh lemon juice
Instructions
- Make sure your boiled shrimp are cleaned, deveined, and patted dry. If using pre-cooked frozen shrimp, thaw them completely in the refrigerator overnight and drain well.
- Quarter the onions and thinly slice the garlic cloves.
- In a large bowl, whisk together the olive oil, white wine vinegar, lemon juice, salt, celery seed, fennel seeds, mustard seeds, coriander seeds, and white pepper.
- Add the shrimp, quartered onions, sliced garlic, bay leaves, and dried chili peppers to the bowl. Toss everything thoroughly so the shrimp are well coated in the pickling mixture.
- Pack the shrimp and all the liquid and spices tightly into a large glass jar or airtight container. Press down so the shrimp are submerged in the liquid as much as possible.
- Cover and refrigerate for at least 12 hours, and preferably 24 hours. Give the jar a shake or stir once halfway through.
- To serve, drain the shrimp lightly and arrange on a platter with toothpicks and napkins. Scatter a few of the pickled onion pieces and bay leaves around for presentation. Serve cold.
Notes
- For optimal flavor, use high-quality, freshly boiled shrimp. Pre-cooked frozen shrimp can be substituted, but thaw completely and pat dry before pickling.
- Adjust the amount of hot chili peppers to control the spice level to your preference. Remove seeds for milder heat.
- Store leftover pickled shrimp in the refrigerator for up to 5 days. The flavors will deepen over time.
- Prep Time: 15 minutes
- Cook Time: 20 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 10
- Cholesterol: 100
Frequently Asked Questions
How long do Chef Frank Stitt’s pickled shrimp need to marinate before serving?
The shrimp need at least 4 to 8 hours in the pickling liquid for the flavors to fully develop. Overnight in the refrigerator gives the best result, allowing the vinegar, aromatics, and spices to fully penetrate the shrimp.
Should I use cooked or raw shrimp for this pickled shrimp recipe?
The shrimp are cooked first, typically briefly poached or boiled, and then transferred to the pickling liquid while still warm so they absorb the marinade as they cool. Starting with raw shrimp in the pickling liquid alone will not cook them safely. 
What size shrimp work best for this recipe?
Medium to large shrimp in the 21 to 30 count per pound range are a practical choice. They are substantial enough to hold their texture through the pickling process and easy to serve as an appetizer without being unwieldy.
This is a wonderful recipe, just in time for summer!