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Pickled Shrimp

Take tender shrimp, cook just until lightly pink around the edges then toss them in a light tangy vinaigrette. Then let them gently marinate in a layer of pickling spices and a variety of savory notes. What a nice chilled little bite that’s perfectly suited for casual or formal entertaining!
Cook Time 10 minutes
Course Appetizer
Servings 2 pounds of shrimp, about 42 to 48 shrimp

Equipment

  • 8-cup container
  • Large stockpot

Ingredients
  

  • For the pickling vinaigrette:
  • ¾ cup canola oil
  • ¾ cup apple cider vinegar
  • 3 tablespoons capers plus the juice
  • 2-½ teaspoons celery seed
  • 1-½ teaspoons kosher salt
  • ¼ teaspoon Tabasco, more if you like a bit more spice
  • ½ teaspoon dried onion
  • 1 tablespoon pickling spices
  • ½ cup chopped celery, including the leaves if they're on the stalks
  • For the stock to cook the shrimp:
  • 6 cups water
  • 4 teaspoons kosher salt
  • ½ teaspoon dried onions
  • ½ small lemon
  • ½ cup chopped celery, including the leaves if they're on the stalks
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon Tabasco
  • ¼ teaspoon crab and shrimp boil*
  • 2 pounds raw shrimp, peeled and deveined, 21-24 count per pound

Instructions
 

  • To make the pickling vinaigrette:
  • Pour the canola oil into a large container that hold about 8 cups. Add the cider vinegar along with the capers, celery seed, kosher salt, Tabasco, dried onion, pickling spices, and the chopped celery. Whisk until well blended.
  • To cook the shrimp:
  • Pour the water into a large stockpot. Add the kosher salt along with the dried onions, lemon, celery, Worcestershire sauce, Tabasco, and crab and shrimp boil. Bring to a boil over medium heat, stirring to dissolve the kosher salt.
  • Toss in the shrimp, turn off the heat and cover the pan. Allow the shrimp to rest in the cooking liquid for 2 to 3 minutes, or until the shrimp are just cooked through. Take care not to overcook the shrimp.
  • Using a slotted spoon, transfer the cooked shrimp to the pickling vinaigrette, stirring to completely cover the shrimp.
  • Cover and refrigerate at least 24 hours, stirring occasionally. Serve the shrimp well chilled.
  • The shrimp will keep in your fridge for at least a week.

Notes

To speed up the process you can start with cooked shrimp from the market. Then just whisk up the vinaigrette and add your shrimp.
*Crab and shrimp boil can usually be found in the spice aisle.