Best 5 Jalapeno Pickled Shrimp Recipes

Indulge in a delightful culinary adventure with our tantalizing Jalapeno Pickled Shrimp: A Symphony of Flavors. Experience an explosion of taste as the zesty kick of pickled jalapenos meets the succulent texture of succulent shrimp. This delectable dish is not just a treat for your taste buds; it also offers a unique blend of health benefits. With step-by-step instructions and variations that cater to your individual preferences, this recipe guide will transform you into a pickling pro. Discover the art of creating the perfect marinade, ensuring that each shrimp is infused with a delightful balance of tangy, spicy, and savory flavors. But that's not all; this article also unveils a treasure trove of additional shrimp recipes to satisfy your seafood cravings. From the classic Southern delight of Shrimp and Grits to the vibrant flavors of Coconut Shrimp Curry, each recipe promises an unforgettable culinary journey. So, embark on this pickling escapade and explore the diverse world of shrimp dishes, leaving your taste buds captivated and your loved ones asking for more.

Here are our top 5 tried and tested recipes!

PICKLED JALAPENOS

Pickled Jalapenos image

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Provided by Simply Sundays!

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h

Yield 48

Number Of Ingredients 6

Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Steps:

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

SOUTHERN PICKLED SHRIMP

Southern Pickled Shrimp image

Pickled shrimp are not your standard, classic pickle: it's more of a preservation technique, using oil, acid in the form of lemon juice, and tons of flavor from onion, bay leaf, allspice, and celery seed. Everything comes together in this beautiful thing that you can pile on top of crusty bread, chop into salsa, or serve with toothpicks, just like grandma used to.

Provided by Hugh Acheson

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Old Bay seasoning
1 pound shrimp, peeled and deveined, 16/20 count per pound
1 medium Vidalia onion, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
2 cloves garlic, minced
12 dry bay leaves, or 6 fresh bay leaves
1/3 cup lemon juice
1 cup olive oil
1/4 teaspoon allspice
1/2 teaspoon crushed chili flakes
1/2 teaspoon celery seeds
1/2 teaspoon sea salt

Steps:

Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
Make the pickling mixture: In a mixing bowl, combine the onion, parsley, garlic, bay leaves, lemon juice, olive oil, allspice, chili flakes, celery seed, and salt. Add the shrimp and gently stir to combine them with the pickling mixture.
Finish the pickled shrimp: In a glass jar with a tight-fitting lid (Mason or Weck), arrange the shrimp, onions, and pickling mixture in layers. Seal with lid and let sit in the fridge for at least 3 hours before serving. The shrimp will keep in the fridge for 4-6 days.

JALAPENO PICKLED SHRIMP

Jalapeno Pickled Shrimp image

Provided by Food Network

Categories appetizer

Time 12h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large onion, sliced
2 fresh jalapenos, sliced
1 1/2 cups white vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 1/2 tablespoons mustard powder
1 package cheese garlic dressing (dry ingredients only) (recommended: Good Seasons)
10 to 15 whole black peppercorns
5 bay leaves
1 tablespoon chopped dill
1 1/2 pounds cooked shrimp (preferably shells removed)

Steps:

Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

JALAPENO PICKLED SHRIMP

Jalapeno Pickled Shrimp image

Quick and easy from an old issue of Real Simple magazine. I like to make a batch of this and keep it on hand for salads, tacos, whatever! Do not leave the shrimp in the juice/marinade for more than a day as they will become very tough. Make sure to pour off the juice if not eaten within 24 hours!

Provided by CheCheCherie

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs shrimp, cooked and peeled
1 (7 ounce) jar pickled jalapeno peppers, whole
1/4 cup pickled jalapeno pepper juice
1/4 cup lime juice
1/4 cup cilantro, minced
1/4 teaspoon salt

Steps:

Cut the jalapenos in half lengthwise.
Place in a large bowl with the shrimp.
Toss with the remaining ingredients.
Cover and refrigerate up to a day ahead.
Pour off juices after 24 hours.

Nutrition Facts : Calories 92.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 165.7, Sodium 681.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.7, Protein 18

BEST PICKLED SHRIMP

Best Pickled Shrimp image

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

Steps:

Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
Serve chilled.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

Tips:

For the best flavor, use fresh shrimp that are peeled and deveined.
If you don't have time to pickle the shrimp overnight, you can quick-pickle them by placing them in the pickling liquid for at least 30 minutes.
You can adjust the heat of the pickled shrimp by using more or less jalapenos. If you like spicy food, you can also add a pinch of cayenne pepper to the pickling liquid.
The pickled shrimp can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Jalapeno pickled shrimp is a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. The shrimp are tender and juicy, with a slightly spicy and tangy flavor. The pickling liquid is also flavorful and can be used as a marinade for other seafood or chicken dishes.