Best Pickled Shrimp Recipes

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.

SOUTHERN PICKLED SHRIMP

Steps:

• Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
• Make the pickling mixture: In a mixing bowl, combine the onion, parsley, garlic, bay leaves, lemon juice, olive oil, allspice, chili flakes, celery seed, and salt. Add the shrimp and gently stir to combine them with the pickling mixture.
• Finish the pickled shrimp: In a glass jar with a tight-fitting lid (Mason or Weck), arrange the shrimp, onions, and pickling mixture in layers. Seal with lid and let sit in the fridge for at least 3 hours before serving. The shrimp will keep in the fridge for 4-6 days.

BEST PICKLED SHRIMP

Steps:

• Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
• Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
• Serve chilled.

PICKLED SHRIMP

Steps:

• Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.

GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION

Steps:

• To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
• Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
• In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
• Have the grill preheated to medium-high.
• Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
• In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.

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.

PICKLED SHRIMP

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours. , Drain and discard marinade and bay leaves.

REMOULADE DEVILED EGGS WITH PICKLED SHRIMP

Steps:

• For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
• Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
• Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
• For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
• Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.

BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES

Steps:

• Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
• Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
• Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.

PACIFIC NORTHWEST PICKLED SHRIMP

Steps:

• In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

EASY PICKLED SHRIMP

Steps:

• In a medium pot, bring 2 quarts water, Old Bay, bay leaf, and 1 tablespoon salt to a boil. Reduce heat; simmer 10 minutes. Add shrimp and cook until just pink and opaque, 30 seconds; drain.
• Stir together shrimp and remaining ingredients in a bowl. Transfer mixture to a container. Cover tightly; shake to distribute. Chill at least 5 hours and up to 2 days before serving.

PICKLED SHRIMP (PAULA DEEN)

Steps:

• Bring the water to a boil in a large saucepan.
• Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
• Drain well and rinse in cold water to prevent further cooking.
• Peel and devein shrimp, leaving tails on.
• In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
• Keep layering until jar is about 2/3 full.
• Pour vinegar and lemon juice over layers until jar is almost full.
• Leave space at the top so you can gently shake jar to remixs ingredients.
• Seal jar tightly and chill for a few days up to 2 weeks.
• Turn jar upside down to remix every other day or so.
• Serve chilled as an appetizer.

JALAPENO PICKLED SHRIMP

Steps:

• Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

PICKLED SHRIMP

Steps:

• Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.
• In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.

QUICK-PICKLED SHRIMP

Steps:

• Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
• Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
• Serve shrimp with toast and mayonnaise, if using.
• DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.

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 IN A JAR

Steps:

• For the cooking liquid, in a large pot combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 15 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
• For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes (it is OK if it does not come to a simmer or a boil). Turn off the heat, cover, and let the shrimp sit in the cooking liquid for 2 to 3 minutes more or until opaque. Drain, reserving the liquid.
• In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill seeds. Add the shrimp and let stand for 15 minutes.
• In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.

PICKLED SHRIMP

Steps:

• Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

MANGO GAZPACHO WITH PICKLED SHRIMP

Steps:

• For pickled shrimp:
• Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
• For gazpacho:
• Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
• Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

SHRIMP TACOS WITH PICKLED CABBAGE AND AVOCADO CREMA

Steps:

• For the pickled cabbage: Whisk together the white vinegar and sugar in a large bowl until the sugar is dissolved. Add the cabbage and jalapeno and mix to combine. Season with salt. Refrigerate until ready to serve.
• For the shrimp: In a blender, puree 2 tablespoons of the olive oil, the adobo peppers, garlic, tomato paste, honey and lime juice until smooth. Pour into a large mixing bowl and add the shrimp, tossing to evenly coat. Preheat the broiler to high.
• For the avocado crema: Put the avocado, lime zest and juice, olive oil, cilantro and sour cream in a blender or food processor. Season with salt and pepper and puree until smooth. Refrigerate until ready to serve.
• Put the sliced red onion in a mixing bowl and toss with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
• Place the shrimp on a sheet pan in an even layer. Scatter the onion slices around the shrimp. Broil for 3 to 4 minutes. Remove from the oven.
• Heat the corn tortillas on both sides on a griddle or over an open flame on your stovetop burner.
• Assemble the tacos, layering each tortilla with the avocado crema, shrimp and pickled cabbage. Garnish with cilantro and enjoy!