Southern Pickled Shrimp (Print Version)
# Ingredients:
→ Shrimp Base
01 -
1½ pounds (675g) large shrimp, peeled and deveined
02 -
2 tablespoons Old Bay seasoning
03 -
1 lemon, sliced
→ Pickling Marinade
04 -
½ cup apple cider vinegar
05 -
¼ cup olive oil
06 -
2 tablespoons fresh lemon juice
07 -
1 teaspoon Dijon mustard
08 -
2 cloves garlic, thinly sliced
09 -
1 small red onion, thinly sliced
10 -
½ teaspoon crushed red pepper flakes
11 -
½ teaspoon black peppercorns
12 -
¼ teaspoon salt
13 -
1 bay leaf
14 -
2 tablespoons chopped fresh parsley
15 -
2 tablespoons capers (optional)
# Instructions:
01 -
Bring a large pot of water to boil. Add Old Bay seasoning and lemon slices. Cook shrimp for 2-3 minutes until pink and opaque. Transfer to ice bath to stop cooking, then drain.
02 -
Whisk together vinegar, olive oil, lemon juice, Dijon mustard, and salt in a large bowl. Stir in garlic, red onion, pepper flakes, peppercorns, bay leaf, parsley, and optional capers.
03 -
Add cooked shrimp to marinade and toss to coat evenly. Transfer to a glass container, ensuring shrimp are fully submerged. Cover and refrigerate for at least 4 hours or overnight, stirring occasionally.
04 -
Serve chilled as an appetizer with crackers, on a salad, or as part of a seafood platter.
# Notes:
01 -
Can be stored in refrigerator for up to 3 days
02 -
Use tail-on shrimp for elegant presentation or tail-off for easier eating
03 -
Add sliced jalapeño or serrano pepper for extra heat