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Pickled Shrimp Recipe

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4.4 from 3 reviews

This Pickled Shrimp recipe features tender, extra-large shrimp marinated in a tangy blend of cider vinegar, olive oil, fresh herbs, and spices. Served chilled, these flavorful shrimp make a perfect appetizer or addition to salads, offering a refreshing and zesty taste that intensifies after marinating in the refrigerator for at least 24 hours.

Ingredients

Shrimp

  • 1 1/2 lbs. extra-large shrimp (21- to 25-count), peeled and deveined

Pickling Liquid

  • 2/3 cup cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1 tsp. granulated sugar
  • 1 tsp. crushed red pepper flakes

Herbs and Aromatics

  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 large garlic cloves, sliced
  • 3 bay leaves

Produce

  • 1 lemon, thinly sliced
  • 1/2 large sweet onion, thinly sliced vertically

Instructions

  1. Cook shrimp: Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to the boiling water and immediately remove the pot from heat. Cover and let the shrimp stand for 3 minutes until they turn pink and are cooked through. Drain the shrimp and rinse thoroughly with cold water to stop the cooking process, then drain well.
  2. Make pickling liquid: In a large bowl, whisk together cider vinegar, extra-virgin olive oil, kosher salt, granulated sugar, and crushed red pepper flakes until the salt and sugar have fully dissolved and the mixture is well combined.
  3. Pickle shrimp: Add the cooked shrimp to the pickling liquid along with chopped fresh dill, chopped flat-leaf parsley, sliced garlic cloves, bay leaves, thinly sliced lemon, and sweet onion. Toss gently to ensure all ingredients are evenly coated. Cover the bowl and refrigerate the shrimp for at least 24 hours, allowing the flavors to meld and intensify. The shrimp can be kept refrigerated for up to 5 days and enjoyed cold.

Notes

  • Use fresh or fully thawed shrimp for best results.
  • Do not overcook the shrimp in the boiling water; removing the pot from heat immediately ensures tender shrimp.
  • The pickling liquid can be adjusted to taste; add more or less crushed red pepper flakes depending on desired heat level.
  • Serve pickled shrimp chilled as an appetizer, in salads, or on seafood platters.
  • Leftover pickled shrimp should be stored in the refrigerator and consumed within 5 days.

Find it online: https://recipefeastful.com/pickled-shrimp-recipe/