Pickled Shrimp Southern (Print Version)
# Ingredients:
→ Shrimp Prep
01 -
675g (1½ pounds) large shrimp, shelled and cleaned
02 -
2 tbsp Old Bay spice mix
03 -
1 lemon, cut into slices
→ Zesty Marinade
04 -
½ cup vinegar (apple cider)
05 -
¼ cup good-quality olive oil
06 -
2 tbsp squeezed lemon juice
07 -
1 small spoonful of Dijon
08 -
2 garlic cloves, sliced thin
09 -
1 small red onion, sliced super thin
10 -
½ tsp crushed chili flakes
11 -
½ tsp whole black peppercorns
12 -
A pinch of salt
13 -
A bay leaf
14 -
2 tbsp fresh parsley, chopped up
15 -
Optional: 2 tbsp capers
# Instructions:
01 -
Fill a big pot with water and bring it to a rolling boil. Toss in the Old Bay seasoning along with the lemon slices. Let shrimp cook for about 2-3 minutes until they turn pink and aren’t translucent. Immediately move to a bowl of ice water to stop them from overcooking, then drain well.
02 -
In a large mixing bowl, mix together the vinegar, olive oil, lemon juice, Dijon, and salt. Then stir in the garlic, red onion, chili flakes, peppercorns, parsley, bay leaf, and capers if using.
03 -
Combine the shrimp with the prepared marinade and mix gently until every shrimp is coated. Move the mixture into a glass container, ensuring the shrimp are fully covered by the marinade. Pop the lid on and chill in the fridge for at least 4 hours (overnight is even better), giving it a stir now and then.
04 -
Eat cold as a starter with some crackers, on top of your salad, or alongside a seafood platter.
# Notes:
01 -
Stays fresh in the fridge for up to 3 days
02 -
Leave the shells on for a fancy look or remove tails to make it easier to eat
03 -
Add thin slices of jalapeño or serrano chili for some heat