Pickled Shrimp Recipe

Name: Pickled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs large shrimp or 2 12 lbs jumbo shrimp, peeled and deveined; 3 quarts water; 3 tablespoons kosher salt; 2 lemons, juice and zest of; 1 tablespoon whole black peppercorn; 8 -10 sprigs fresh thyme; 1 -2 teaspoon crushed red pepper flakes, to taste; 1 cup cider vinegar; 1 cup water; 1 tablespoon whole coriander seed; 1 -2 teaspoon whole mustard seeds; 3 bay leaves; 5 -6 cloves garlic; ¼ cup sugar; 1 tablespoon kosher salt; 1 ½ teaspoons crushed red pepper flakes, to taste; 2 lemons, juice and zest of; 1 tablespoon chopped fresh thyme leave

Servings: persons

2 12 lbs large shrimp or 2 12 lbs jumbo shrimp, peeled and deveined
3 quarts water
3 tablespoons kosher salt
2 lemons, juice and zest of
1 tablespoon whole black peppercorn
8 -10 sprigs fresh thyme
1 -2 teaspoon crushed red pepper flakes, to taste
1 cup cider vinegar
1 cup water
1 tablespoon whole coriander seed
1 -2 teaspoon whole mustard seeds
3 bay leaves
5 -6 cloves garlic
¼ cup sugar
1 tablespoon kosher salt
1 ½ teaspoons crushed red pepper flakes, to taste
2 lemons, juice and zest of
1 tablespoon chopped fresh thyme leave

1
Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
2
Do not add shrimp yet!
3
While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
4
Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
5
Drain shrimp, and place in a small heatproof bowl.
6
Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
7
Can be kept refrigerated for up to 2 weeks.
8
Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.

556

kcal

Calories

Fat

116

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 18 ingredients. The key ingredients include: 2 12 lbs large shrimp or 2 12 lbs jumbo shrimp, peeled and deveined, 3 quarts water, 3 tablespoons kosher salt, 2 lemons, juice and zest of, 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