Pickled Shrimp

Easy to make, a savory taste that makes you want to come back for another bite, and does not require a lot of time. Make this for your next gathering instead of shrimp cocktail. Your guests will rave about this dish for a long time.

You can even use Pre-cooked frozen shrimp and save time!

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Prep Time 15

Cook Time 4

Pickling Time 1

Total Time 1 19

Course Appetizer

Cuisine American, Southern

Servings

Calories 216 kcal

Ingredients

For Raw Shrimp

½ Teaspoon Salt for the Boiling Water
2 Lb. Raw Shrimp

For The Pickling

2 Lemons sliced
1 Onion Red Onion looks prettiest in the bowl
1 Tablespoon Seafood Boil Your favorite brand I purchased mine at the spice store
½ Cup White Vinegar
½ Cup Olive Oil
1 Teaspoon Salt

Instructions

If Using Raw Shrimp

Remove head and peel the shell and legs (I leave the tail on)
Devein the shrimp if not already purchased this way
Boil a pot of lightly salted water (½ teaspoon of salt)
Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)

For Precooked Shrimp

Thaw in the refrigerator 24 hours before you plan to make the pickled shrimp. Place the shrimp in a colander fitted over another bowl to catch the liquid from the shimp.

For The Pickling

Wash a Lemon
Slice some Onion into thin rings
Slice the lemon
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.
Add the teaspoon of salt
Add the oil and vinegar
Place the lid on the jar and shake a few times
Place this in the refrigerator for a minimum of 8 hours
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.

Video

Notes

Note This is not a canning recipe. Although the shrimp will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be stored in the fridge and eaten within a day or two.

If you are using the frozen cooked shrimp you will need to add 24 hours to the allotted time for thawing. You can subtract cooking time and prep time.

Frozen shrimp may produce more liquid when marinating, pour our any excess liquid when serving.

Nutrition

Calories: 216kcalCarbohydrates: 5gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 143mgSodium: 935mgPotassium: 191mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 15mgCalcium: 73mgIron: 1mg

Keyword Seafood

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