Description
This Pickled Shrimp recipe is a Southern favorite, offering a refreshing and versatile dish perfect for spring and summer gatherings.
Ingredients
Scale
- 3 lbs. boiled shrimp (cleaned and deveined (see below))
- 2 med. onions (quartered)
- 1 c. extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 tsp. salt
- 1 1/2 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
- 1/2 cup fresh lemon juice
Instructions
- In a large pot, fill with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced), and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes to infuse the flavors.
- Add the shrimp to the pot and cook for 2-3 minutes, or until they are pink and opaque. Remove the shrimp and let them cool. Peel and devein the shrimp, if necessary.
- In a large bowl, combine the boiled shrimp, 2 quartered onions, extra virgin olive oil, white wine vinegar, salt, celery seed, and thinly sliced garlic cloves. Toss thoroughly to coat the shrimp with the marinade.
- Transfer the mixture to a large glass jar or airtight container. Cover and refrigerate overnight to allow the flavors to meld together.
- Before serving, give the jar a gentle shake to redistribute the marinade. Serve the pickled shrimp as an hors d’oeuvre or as part of a seafood platter.
Notes
For best results, use the freshest shrimp available, ideally from a local fishmonger. This recipe can be easily doubled or tripled for larger gatherings. Store the pickled shrimp in the refrigerator for up to 3 days. Serve chilled as an appetizer or as part of a seafood platter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1
- Sodium: 600
- Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 200