Pickled Shrimp
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Pickled Shrimp
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A lowcountry tradition and popular throughout the South, pickled shrimp are a delicious make-ahead appetizer and an easy addition to salads for lunch or dinner.
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Ingredients
- 1 cup apple cider vinegar
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 1 (3.5 ounce) bottle capers, drained
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon celery seeds
- 1 teaspoon crushed red pepper flakes (or more if you like it spicy)
- 1 teaspoon kosher salt
- ½ teaspoon ground mustard
- 2 lbs. cooked shrimp
- 1 medium red onion, thinly sliced
- 2 bay leaves
- Optional, for serving: sliced scallions, chopped fresh parsley, chopped fresh dill, sliced lemon wedges
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Instructions
- In a large mixing bowl or measuring cup, whisk together the vinegar, olive oil, lemon juice, capers, garlic, celery seeds, red pepper flakes, kosher salt, and ground mustard. Set aside.
- In a large dish or in a large glass jar, alternate layers of shrimp, onion, and bay leaves.
- Pour the vinegar mixture over top. Cover or seal with a lid and refrigerate for at least 6 hours or up to 3 days.
- Remove the bay leaves. Arrange the shrimp and onions on a serving platter and garnish with scallions or fresh herbs, if desired.
Notes
- Prepare the shrimp well in advance of when you plan to enjoy them. The shrimp are best when they have at least 6 hours to marinate in the brine.
- Purchase peeled and deveined pre-cooked shrimp from the seafood counter or freezer section for a shortcut. Thaw them quickly under cold running water, and then pat dry.
- If you prefer to start with raw shrimp, you'll need to bring a pot of well salted water to a boil. Remove the water from the heat, add the shrimp, and poach the shrimp in the hot water (uncovered) just until they turn pink, about 3-4 minutes. Transfer the shrimp to an ice bath to stop the cooking process. Let them chill in the cold water for about 10 minutes before patting them dry.
- We like the elegant look of the tail-on shrimp, but you can remove the tails from your shrimp before pickling if you like.
- If serving the shrimp for a party appetizer, plan on at least 2-3 shrimp per guest.
- The nutrition information provided is merely an estimate, and is difficult to calculate accurately. It's hard to know exactly how much marinade is consumed with the shrimp.
Nutrition Information
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Serving
1/8 of the shrimp and marinade
Calories
233kcal
(12%)
Carbohydrates
3g
(1%)
Protein
23g
(46%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
183mg
(61%)
Sodium
433mg
(18%)
Potassium
364mg
(10%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
77IU
(2%)
Vitamin C
5mg
(6%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1/8 of the shrimp and marinade | |
| Calories | 233kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 433mg | 18% |
| Potassium | 364mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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