Description
A Southern classic, this pickled shrimp recipe is bright, briny, and perfect for any occasion. Serve it chilled as a refreshing appetizer.
Ingredients
Units
Scale
- 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