Best 20 Pickled Shrimp Recipes

PICKLED SHRIMP

Steps:

• Fill a large bowl with ice-cold water.
• Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
• Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
• Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

SOUTHERN PICKLED SHRIMP

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.

BEST PICKLED SHRIMP

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.

PICKLED SHRIMP

Steps:

• Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.

PICKLED SHRIMP

Steps:

• In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.

PICKLED SHRIMP

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours. , Drain and discard marinade and bay leaves.

EASY PICKLED SHRIMP

Steps:

• In a medium pot, bring 2 quarts water, Old Bay, bay leaf, and 1 tablespoon salt to a boil. Reduce heat; simmer 10 minutes. Add shrimp and cook until just pink and opaque, 30 seconds; drain.
• Stir together shrimp and remaining ingredients in a bowl. Transfer mixture to a container. Cover tightly; shake to distribute. Chill at least 5 hours and up to 2 days before serving.

PACIFIC NORTHWEST PICKLED SHRIMP

Steps:

• In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

PICKLED SHRIMP

Steps:

• Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.
• In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.

PICKLED SHRIMP (PAULA DEEN)

Steps:

• Bring the water to a boil in a large saucepan.
• Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
• Drain well and rinse in cold water to prevent further cooking.
• Peel and devein shrimp, leaving tails on.
• In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
• Keep layering until jar is about 2/3 full.
• Pour vinegar and lemon juice over layers until jar is almost full.
• Leave space at the top so you can gently shake jar to remixs ingredients.
• Seal jar tightly and chill for a few days up to 2 weeks.
• Turn jar upside down to remix every other day or so.
• Serve chilled as an appetizer.

REMOULADE DEVILED EGGS WITH PICKLED SHRIMP

Steps:

• For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
• Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
• Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
• For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
• Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.

JALAPENO PICKLED SHRIMP

Steps:

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

QUICK-PICKLED SHRIMP

Steps:

• Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
• Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
• Serve shrimp with toast and mayonnaise, if using.
• DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.

PICKLED SHRIMP IN A JAR

Steps:

• For the cooking liquid, in a large pot combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 15 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
• For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes (it is OK if it does not come to a simmer or a boil). Turn off the heat, cover, and let the shrimp sit in the cooking liquid for 2 to 3 minutes more or until opaque. Drain, reserving the liquid.
• In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill seeds. Add the shrimp and let stand for 15 minutes.
• In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.

PICKLED SHRIMP WITH BASIL

Steps:

• In a large bowl, whisk the first 5 ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally., Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon.

ASIAN-STYLE PICKLED SHRIMP

Steps:

• Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
• Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.
• *Available at Asian markets, specialty foods stores and some supermarkets.

LIZ'S PICKLED SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
• Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

SHRIMP WITH PINEAPPLE AND PICKLED KUMQUATS

Steps:

• To pickle the kumquats, bring the vinegar to a boil in a small pan. Add the cardamom pods. Put the kumquats in a heatproof container, then pour in the vinegar mixture. Let cool, then refrigerate for 2 days.
• In a small bowl, whisk together the honey and 3 tablespoons of the kumquat vinegar. Season with black pepper and piment d'Espelette. Whisk in the olive oil.
• Thinly slice 6 pickled kumquats and remove the seeds; set aside. Thinly slice the pineapple cubes. (You need only 12 slices total.) In a mixing bowl, combine the frisee, pineapple and pickled kumquats.
• Place the shrimp in a bowl and season generously with salt; add the thyme and toss. Heat a large cast-iron pan until almost smoking, then pour in enough oil to thinly coat the base. Carefully add the shrimp and thyme and brown on both sides until just cooked through, about 2 minutes; discard the thyme. Transfer to the bowl with the frisee. Pour in just enough vinaigrette to coat (about half) and toss. Divide among 4 plates.

SHRIMP SALAD WITH WASABI AND PICKLED GINGER

Steps:

• Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
• Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
• Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

PICKLED SHRIMP

Steps:

• Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed.
• Place spice bag in boiling water and simmer for 10-15 minutes.
• Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink.
• Drain well.
• Discard spice bag.
• This can be done 1 day in advance.
• In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp.
• Top with bay leaves.
• Combine oil, vinegar, capers, celery seed, salt, and hot sauce.
• Pour over shrimp.
• Cover and chill 6 hours or overnight.
• With slotted spoon, remove shrimp and onions from marinate and place in serving bowl.
• Provide toothpicks for serving.