Pickled Shrimp: A Tangy, Spicy Delight!

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Description

Pickled shrimp is a classic Southern delicacy that combines plump, tender shrimp with a zesty marinade of vinegar, lemon, onions, and spices. It’s tangy, slightly spicy, and full of refreshing flavor. Perfect as a make-ahead appetizer, picnic favorite, or light snack, this dish brightens up any meal. Best of all, it keeps well in the fridge, allowing flavors to develop over time.

Ingredients For Pickled Shrimp: A Tangy, Spicy Delight!

  • 2 lbs large shrimp, peeled and deveined (tails on optional)

  • 1 medium red onion, thinly sliced

  • 1 cup apple cider vinegar (or white vinegar)

  • ½ cup olive oil

  • ¼ cup fresh lemon juice

  • 2 cloves garlic, minced

  • 2 bay leaves

  • 1 tbsp mustard seeds

  • 1 tbsp celery seeds

  • 1 tsp red pepper flakes (adjust to spice preference)

  • 1 tsp whole black peppercorns

  • 2 tsp kosher salt

  • 2 tbsp fresh dill or parsley, chopped

  • 1 lemon, thinly sliced

Instructions

  1. Bring a large pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, until pink and just cooked through. Drain and transfer to an ice bath to stop cooking.

  2. In a glass jar or large container, layer cooked shrimp with onion slices and lemon slices.

  3. In a saucepan, combine vinegar, olive oil, lemon juice, garlic, bay leaves, mustard seeds, celery seeds, red pepper flakes, black peppercorns, and salt. Bring to a simmer, then remove from heat.

  4. Pour the warm marinade over shrimp and onions, making sure everything is submerged.

  5. Cover and refrigerate for at least 8 hours (best if chilled overnight).

  6. Before serving, stir in fresh dill or parsley. Serve cold as an appetizer or salad topping.

Notes

  • Use high-quality, fresh shrimp for the best flavor.

  • Adjust spice level by adding more or less red pepper flakes.

  • The longer it marinates, the better the flavor develops (up to 3 days).

  • Always store in a glass container rather than plastic for best taste.

Tips

  • For extra zest, add thinly sliced jalapeños or a dash of hot sauce.

  • Pairs wonderfully with crackers, crusty bread, or over a fresh green salad.

  • Can be served as part of a seafood platter or antipasto board.

  • Make sure shrimp are fully cooled before adding to marinade to keep them firm.

Servings

Makes about 8 servings as an appetizer.

Nutritional Info (per serving, approx.)

  • Calories: 210

  • Protein: 18g

  • Fat: 12g

  • Carbohydrates: 5g

  • Fiber: 1g

  • Sugar: 2g

  • Sodium: 620mg

Health Benefits

  • High in protein: Shrimp is a lean source of protein, great for muscle repair.

  • Low in carbs: Suitable for low-carb and keto diets.

  • Omega-3 fatty acids: Promotes heart and brain health.

  • Antioxidant-rich spices: Mustard seed, garlic, and dill add immune-boosting benefits.

  • Low calorie: A light, guilt-free appetizer.

Q & A

Q: How long does pickled shrimp last in the fridge?
A: Up to 3–4 days when stored in an airtight container.

Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking.

Q: Can this be made ahead for parties?
A: Absolutely! It tastes even better when prepared a day ahead.

Q: What can I substitute for vinegar?
A: White wine vinegar or rice vinegar works well, but avoid balsamic.

Q: Is it safe to eat raw-marinated shrimp (like ceviche)?
A: No, this recipe requires cooked shrimp. Unlike ceviche, vinegar here does not cook the shrimp.

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