Pickled Shrimp
Bright, tangy, and effortlessly elegant, pickled shrimp is the ultimate make-ahead appetizer that’s sure to steal the spotlight at any gathering. This Southern-inspired recipe combines plump, perfectly poached shrimp with a zesty marinade of apple cider vinegar, white wine vinegar, olive oil, and a hint of fresh lemon juice for a burst of flavor in every bite. Infused with aromatic spices like celery seed, black peppercorns, and red pepper flakes, along with slices of red onion and garlic, this dish delivers the perfect balance of heat, sweetness, and acidity. Made in under 30 minutes and chilled overnight, pickled shrimp is an ideal seafood dish served over crisp greens, on crackers, or garnished with fresh dill for an impressive presentation. Whether you're hosting a dinner party or craving a light and flavorful appetizer, this recipe will become your new go-to.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 4 cups Water
- 1 tablespoon Kosher salt
- 1 cup Apple cider vinegar
- 0.5 cup Olive oil
- 0.5 cup White wine vinegar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Sugar
- 1 teaspoon Celery seed
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes
- 2 whole Bay leaves
- 1 whole Small red onion (thinly sliced)
- 3 cloves Garlic cloves (thinly sliced)
- 2 sprigs Fresh dill (optional, for garnish)
Instructions
Bring 4 cups of water and 1 tablespoon of kosher salt to a boil in a large pot.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and are fully cooked through.
Immediately transfer the shrimp to an ice water bath to halt the cooking process. Let them cool completely, then drain and pat dry with paper towels.
In a large glass jar or container, combine the apple cider vinegar, olive oil, white wine vinegar, lemon juice, sugar, celery seed, black peppercorns, red pepper flakes, and bay leaves.
Layer the cooked shrimp, sliced red onion, and garlic in the jar or container, ensuring everything is evenly dispersed.
Pour the vinegar-oil mixture over the shrimp and vegetables, ensuring all ingredients are submerged in the brine.
Seal the jar or container tightly and refrigerate for at least 8 hours or overnight to allow the flavors to meld together.
Before serving, stir the contents gently to redistribute the marinade and garnish with fresh dill if desired.
Serve the pickled shrimp chilled as an appetizer or addition to salads and crackers. Enjoy!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
