PICKLED SHRIMP
Pickled shrimp are tangy, zesty, and bursting with Southern flavour. Marinated in vinegar, herbs, and spices, they’re a chilled appetiser perfect for parties, seafood platters, or make-ahead snacks with bold, refreshing taste.
Ingredients
- 1 ½ lbs large shrimp peeled and deveined
- 1 tablespoon Old Bay seasoning
- 1 cup thinly sliced red onion
- 1 lemon thinly sliced
- ½ cup white wine vinegar
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons capers optional
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon celery seeds
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
Instructions
Boil the Shrimp:
- Bring a large pot of water to a boil. Add Old Bay seasoning and shrimp. Cook for 2–3 minutes until pink and firm. Drain and cool.
Make the Marinade:
- In a large bowl or jar, whisk together vinegar, olive oil, lemon juice, mustard, garlic, celery seeds, sugar, red pepper flakes, salt, and black pepper.
Layer the Ingredients:
- In a glass jar or container, layer shrimp with red onion, lemon slices, capers (if using), and parsley. Pour marinade over until completely covered.
Chill:
- Cover and refrigerate for at least 12 hours, preferably 24, stirring once or twice.
Serve:
- Serve chilled as an appetiser, over crackers, or with crusty bread.
Notes
- Make Ahead: Best when made a day in advance. Flavour intensifies with time.
- Customizing the Flavor: Add fresh dill or swap red onion for shallots for variation.
- Serving Suggestions: Serve in mini cups at parties, over leafy greens, or with grilled baguette.
- Allergy-Friendly Options: Naturally gluten-free and dairy-free.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.