Pickled Shrimp

Patrick Johnson


A friend of mine will pickle anything and I mean anything, but shrimp? Really? SHRIMP? On the gulf coast, this is borderline blasphemous. Then I tried it. These are an absolutely delicious appetizer to wake up the taste buds.


☆☆☆☆☆ 0 votes

24 Hr 5 Min
10 Min
Stove Top


  • 2 tsp
    old bay seasoning
  • 1
    bay leaf
  • 1 Tbsp
    coarse salt
  • 1 lb
    shrimp (16-20 count), peeled and deveined, tails on.
  • c
    olive oil, extra virgin
  • 1/3 c
    lemon juice, fresh
  • 1/3 c
    cider vinegar
  • 1/4 c
    flatleaf parsley
  • 1/2 Tbsp
    red pepper flakes
  • 2 clove
    garlic, minced
  • 1/2
    yellow onion, thinly sliced
  • 1 tsp
    mustard seeds
  • 1/4
    cloves, whole
  • 1/4 tsp
    juniper berries
  • 1/2 tsp
    celery seeds

How to Make Pickled Shrimp


  1. Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes.
  2. Drain and transfer to bowl of ice water to chill; drain again.
  3. Finely grind celery seeds and all spices in a spice grinder; transfer to a bowl and stir in oil, juice, parsley, salt, chili flakes, garlic, and bay leaves.
  4. In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight before serving.

Printable Recipe Card

About Pickled Shrimp

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Southern

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