Best Pickled Shrimp Appetizer Recipes

PICKLED SHRIMP

Steps:

• Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed.
• Place spice bag in boiling water and simmer for 10-15 minutes.
• Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink.
• Drain well.
• Discard spice bag.
• This can be done 1 day in advance.
• In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp.
• Top with bay leaves.
• Combine oil, vinegar, capers, celery seed, salt, and hot sauce.
• Pour over shrimp.
• Cover and chill 6 hours or overnight.
• With slotted spoon, remove shrimp and onions from marinate and place in serving bowl.
• Provide toothpicks for serving.

LOW-COUNTRY PICKLED SHRIMP

Steps:

• Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
• Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.

PICKLED SHRIMP APPETIZER

Steps:

• Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
• Repeat procedure with remaining oil and shrimp.
• Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
• Cover and reduce heat and simmer 8 minutes until tender.
• Pour pepper mixture over shrimp, add cilantro and stir to combine.
• Cover and chill 8hours - 2 days before serving.
• Remove bay leaves. Serve.

LIZ'S PICKLED SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
• Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

PICKLED SHRIMP

Steps:

• Fill a large bowl with ice-cold water.
• Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
• Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
• Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

PICKLED SHRIMP

Steps:

• 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.

PICKLED SHRIMP

Steps:

• In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.