Description
This Spicy Pickled Shrimp recipe features tender, cooked shrimp marinated in a flavorful blend of white vinegar, olive oil, lemon juice, and a medley of spices. Enhanced with garlic, red onion, and fresh parsley, this tangy and mildly spicy dish is perfect as a refreshing appetizer or light snack, especially during warm weather or festive gatherings.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined, tails on
- 1 tablespoon Old Bay seasoning
Pickling Marinade
- 1 cup white vinegar
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Boil Shrimp: Bring a large pot of water to a boil and add Old Bay seasoning. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and opaque. Immediately drain and rinse under cold water to stop the cooking process.
- Prepare Marinade: In a large glass jar or non-reactive container, combine the white vinegar, olive oil, fresh lemon juice, sliced garlic, sliced red onion, crushed red pepper flakes, black peppercorns, mustard seeds, bay leaves, sugar, and kosher salt. Stir thoroughly until the sugar is completely dissolved.
- Marinate Shrimp: Add the cooked and cooled shrimp along with the chopped fresh parsley to the marinade. Toss gently to ensure every piece is well coated with the flavorful mixture.
- Refrigerate: Cover the container and refrigerate for at least 8 hours or overnight. During this time, stir occasionally to promote even marination and flavor absorption.
- Serve: Once marinated, serve the spicy pickled shrimp chilled as a delicious appetizer or snack.
Notes
- You can substitute white vinegar with white wine vinegar or apple cider vinegar for subtle variations in flavor.
- Add sliced jalapeños or a dash of hot sauce if you prefer extra heat in the marinade.
- This dish can be made 1 to 2 days ahead and stored in the refrigerator for up to 5 days, allowing flavors to deepen.
