Go Back
A Picture of Pickled Shrimp

Pickled Shrimp

Print Recipe Pin Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 1½ cups distilled white vinegar
  • 3 tablespoons dill seed
  • 3 tablespoons mustard seed
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 6 bay leaves
  • 4 quarts water
  • 1 3-ounce box shrimp and crab boil
  • 4 teaspoons salt divided
  • 2½ pounds large fresh shrimp peeled
  • and deveined tails on
  • 1½ cups extra-light olive oil
  • 2 lemons thinly sliced
  • 1 medium white onion thinly sliced

Method
 

  1. In a medium saucepan, combine vinegar, dill seed, mustard seed, peppercorns, garlic, red pepper flakes, lemon zest, and bay leaves over low heat. Cook for 10 minutes; do not boil. Remove from heat, and set aside to cool.
  2. In a large Dutch oven, combine water, crab boil, and 2 teaspoons salt over medium-high heat. Bring to a boil. Add shrimp; cook for 2 to 3 minutes, just until pink and firm. Drain shrimp, and set aside to cool. In a medium bowl, whisk together olive oil, vinegar mixture, and remaining 2 teaspoons salt. In a large resealable plastic bag, combine shrimp, lemons, onion, and marinade. Seal bag, and refrigerate for 8 to 12 hours, turning occasionally. Let come to room temperature before serving. If desired, squeeze the cut lemons from the bag over the shrimp.