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Pickled Shrimp

Are you looking for a simple and delicious recipe with a bit of tanginess? Try out these great pickled shrimp - they are so easy!

Prep Time
5 mins
Cook Time
5 mins
Servings: 10
Course: Appetizer
Cuisine: American

Ingredients

  • 2 pounds extra-large shrimp peeled deveined, and tails left on
Brine
  • 1 cup apple cider vinegar
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 small red onion thinly sliced
  • 1 small lemon thinly sliced
  • 2 tablespoons capers roughly chopped
  • 2 garlic cloves roughly chopped
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 2 teaspoons shrimp seasoning or Old Bay

Instructions

    Cup of Yum
  1. Combine the brine ingredients in a large bowl or large wide-mouthed mason jar, then stir until well combined. Place in the refrigerator while you prepare the shrimp.
  2. Fill a medium saucepan 2/3 of the way with water and add 1 teaspoon of salt.
  3. Bring the salted water to a boil over medium-high heat.
  4. Place the shrimp into the boiling water and cook for about 2 minutes, or until the shrimp are JUST pink and opaque yet fully cooked.
  5. Quickly drain the shrimp in a colander and run cold water over them to stop them from cooking further.
  6. Drain the shrimp well and then add to the chilled brine mixture.
  7. Cover and refrigerate for 8 hours, preferably overnight, or up to 4 days.
  8. Serve chilled.