Pickled Shrimp Recipe

Name: Pickled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Seafood Boiling Spice (see Notes), divided; 2 large bay leaves, crumbled if dried, chopped if fresh, divided; 6 large garlic cloves, lightly crushed and peeled, divided; 1 large rib celery, including the leafy top, thinly sliced; Salt; 2 pounds small to medium shrimp; 1 cup white wine vinegar; 1/2 cup minced shallots or Vidalia sweet onions; 2 large lemons, zest removed from 1 in strips with a zester, 1 thinly sliced; 2 to 3 tablespoons extra virgin olive oil, optional; 4 to 6 fresh lettuce leaves; 2 tablespoons chopped flat-leaf parsley

Servings: persons

4 tablespoons Seafood Boiling Spice (see Notes), divided
2 large bay leaves, crumbled if dried, chopped if fresh, divided
6 large garlic cloves, lightly crushed and peeled, divided
1 large rib celery, including the leafy top, thinly sliced
Salt
2 pounds small to medium shrimp
1 cup white wine vinegar
1/2 cup minced shallots or Vidalia sweet onions
2 large lemons, zest removed from 1 in strips with a zester, 1 thinly sliced
2 to 3 tablespoons extra virgin olive oil, optional
4 to 6 fresh lettuce leaves
2 tablespoons chopped flat-leaf parsley

1
Put 3 quarts of water in a large stainless steel or enameled pot.
2
Add half the boiling spice, 1 bay leaf, 3 garlic cloves, the sliced celery, and a small handful of salt.
3
Bring to a boil over medium-high heat, reduce the heat to medium, and simmer 10 minutes.
4
Raise the heat, add the shrimp, cover, and count 2 minutes.
5
Drain well, rinse under cold running water, and then peel and devein the shrimp.
6
Bring the vinegar, onions, and remaining bay leaf, spices, and garlic to a full boil in a saucepan over medium high heat, reduce the heat to low, and simmer 5 minutes.
7
Turn off the heat.
8
Let it cool slightly and pour it over the shrimp.
9
Mix in the lemon zest and juice the lemon into it through a strainer.
10
Toss well and let cool completely.
11
Cover and marinate, refrigerated, for at least 4 hours and as long as 24 hours.
12
They will actually keep for up to 2 weeks, refrigerated.
13
To serve, lift the shrimp from the marinade.
14
If you like, you may dress them lightly with a few spoonfuls of olive oil to taste.
15
Line a platter or shallow serving bowl with lettuce leaves.
16
Mound the shrimp on top of them and garnish with sliced lemon and parsley.

1082

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 4 tablespoons Seafood Boiling Spice (see Notes), divided, 2 large bay leaves, crumbled if dried, chopped if fresh, divided, 6 large garlic cloves, lightly crushed and peeled, divided, 1 large rib celery, including the leafy top, thinly sliced, 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