Pickled Shrimp Recipe
Pickled shrimp are a fantastic, easy appetizer because they require minimal cooking and are ready to serve straight from the fridge. They pair wonderfully with a tasty aioli for dipping or with spreads and baguette slices. For an extra treat, spread some tapenade on a baguette slice and top it with a pickled shrimp. Got leftovers? Toss them into a salad!Fresh dill and parsley not only add color but also enhance the flavor, alongside Creole seasoning and garlic. If you enjoy a bit of heat, feel free to add some sliced chile peppers or red pepper flakes.
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.