Pickled Shrimp Recipe

Name: Pickled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, thickly sliced; 4 large garlic cloves, chopped; 1 small red bell pepper, cut into thick strips; 1 to 2 small dried red chiles, crushed; 1 tablespoon white wine vinegar; 2 teaspoons sugar; 1 teaspoon whole black peppercorns, crushed; 1/2 teaspoon allspice berries, crushed; 2 pounds large shrimp, shelled and deveined; Salt; 1 small lemon, thickly sliced; 1/4 cup extra-virgin olive oil; 2 tablespoons parsley leaves

Servings: persons

1 small onion, thickly sliced
4 large garlic cloves, chopped
1 small red bell pepper, cut into thick strips
1 to 2 small dried red chiles, crushed
1 tablespoon white wine vinegar
2 teaspoons sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon allspice berries, crushed
2 pounds large shrimp, shelled and deveined
Salt
1 small lemon, thickly sliced
1/4 cup extra-virgin olive oil
2 tablespoons parsley leaves

1
In a nonreactive saucepan, combine 2 cups of water with the onion, garlic, red bell pepper, chiles, vinegar, sugar, peppercorns and allspice. Boil over high heat for 2 minutes, then stir in the shrimp and cook just until pink and loosely curled. Stir in 2 teaspoons salt and the lemon slices, squeezing them a bit. Transfer the shrimp and marinade to a large bowl or wide 2-quart jar and let cool to room temperature. Cover and refrigerate overnight, stirring a few times.
2
Transfer the shrimp to a clean bowl. Strain 3/4 cup of the marinade into a small bowl. Cut 4 of the red pepper strips into small dice. Stir 3/4 teaspoon salt into the strained marinade and whisk in the oil. (Discard the remaining marinade.)
3
Pour the dressing over the shrimp and toss well. Spoon the chilled shrimp onto plates and garnish with the red pepper dice and parsley leaves.
4
Serve With: Crusty bread, corn bread or biscuits and a cucumber salad.
5
Notes: Be sure to use large shrimp (about 20 to the pound), which won't become too tangy as they marinate overnight in the spicy brine.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onion, thickly sliced, 4 large garlic cloves, chopped, 1 small red bell pepper, cut into thick strips, 1 to 2 small dried red chiles, crushed, and more.

Yes, Pickled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions