A pickled shrimp recipe is a simple and tasty way to prepare shrimp as an appetizer. In this recipe, large shrimp are quickly boiled, and then soaked in a flavorful brine made of vinegar, water, oil, and seasonings like capers, dill, parsley, and garlic.
The shrimp absorb all these flavours as they chill in the refrigerator for about 24 hours. This makes them ready to serve straight from the fridge, making the dish convenient for parties or gatherings.
You can enjoy pickled shrimp on their own, with a dipping sauce like aioli, or as a topping on baguette slices with spreads like tapenade. Leftover pickled shrimp can also be added to salads for an extra burst of flavor.
Pickled Shrimp Recipe
Ingredients
- 1 lb Large shrimp peeled and deveined*
- ½ cup Apple cider vinegar
- ½ cup Unseasoned rice wine vinegar
- 2 tbsp Canola or vegetable oil
- ½ cup Water
- ¼ cup Capers with brine
- 1 tsp Kosher salt
- 1 tbsp Sugar
- ½ tsp Chili flakes
- ½ tsp Old Bay seasoning
- ½ tsp Brown mustard seeds
- ¼ cup Parsley roughly chopped
- ¼ cup Dill roughly chopped
- ½ Red onion thinly sliced
- 1 Lemon thinly sliced
Instructions
- Bring 4-6 cups of water to a boil in a medium saucepan. Add the shrimp and cook for 3 minutes. Drain and rinse under cold water, then set aside.
- In a glass jar or container with a tight-fitting lid, combine all the remaining ingredients. Stir until the sugar and salt are completely dissolved.
- Add the shrimp to the jar, making sure they are fully submerged in the brine. Cover and refrigerate for 24 hours.
- Serve the shrimp lightly chilled or at room temperature.
Notes
- You can ask your fishmonger to peel and devein the shrimp for you, or buy them pre-prepared if purchasing frozen. It should be indicated on the package.
- For the best flavor, take the shrimp out of the fridge about 10 minutes before serving—they taste better when they’re not too cold.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 15g |
| Protein | 32g |
| Fat | 19g |
| Cholesterol | 380mg |
| Fiber | 3g |
| Sugar | 7g |
| Calcium | 276mg |
How Long Do I Need to Chill the Pickled Shrimp Before Serving?
For the best flavor, chill the pickled shrimp in the refrigerator for 24 hours before serving. This allows the shrimp to absorb all the delicious flavors from the brine. If you’re in a hurry, you can chill them for a minimum of 4 hours, but the taste will be more intense if you wait the full 24 hours.
Can I Use Frozen Shrimp For This Recipe?
Yes, you can use frozen shrimp! Just make sure they are peeled and deveined before you start. Most frozen shrimp come this way, and it should be mentioned on the package. Thaw the shrimp completely before cooking them according to the recipe instructions.
How Do I Store Leftover Pickled Shrimp?
Store any leftover pickled shrimp in the refrigerator in an airtight container. They should stay fresh for up to 5 days. Make sure to keep the shrimp submerged in the brine to maintain their flavor and texture. Take them out of the fridge about 10 minutes before serving to let them warm up slightly, which enhances their taste.
