Pickled Shrimp


  • 1 Lb. of Raw Shrimp
  • 2 Lemons (sliced)
  • 1 Large Onion
  • 1 Tablespoon of Your Favorite Seafood Boil (I purchased mine at the spice store)
  • ½ Cup of White Vinegar
  • ½ Cup of Olive Oil
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Salt for the Boiling Water


  1. Remove head and vein from shrimp if not already purchased this way
  2. Peel the shell (I leave the tail on)
  3. Boil a pot of lightly salted water (½ teaspoon of salt)
  4. Add the shrimp along with half of the onion and slowly as they will boil up and foam
  5. Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  6. With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  7. Slice the lemon and rest of the onion in thin rings
  8. In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil.  Repeat until all are gone.
  9. Add the teaspoon of salt
  10. Add the oil and vinegar
  11. Place the lid on the jar and shake a few times
  12. Place this in the refrigerator for a minimum of 8 hours
  13. Make sure the shrimp is covered if you need to add a little water and more of the olive oil and vinegar mix to the brine.