Description
Pickled shrimp is a Southern classic that’s perfect as an appetizer, snack, or a flavorful addition to salads. Tender shrimp are marinated in a tangy, spiced vinegar mixture, creating a dish that’s refreshing, zesty, and full of flavor. Serve it chilled for the ultimate treat!
Ingredients
Units
Scale
- Shrimp:
- 2 pounds large shrimp, peeled and deveined
- For the Marinade:
- 1 cup white vinegar
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 teaspoons celery seeds
- 3 garlic cloves, thinly sliced
- 1 medium red onion, thinly sliced
- 1 small fennel bulb, thinly sliced (optional)
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
Instructions
- Cook the Shrimp:
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and immediately transfer to an ice bath to stop cooking.
- Prepare the Marinade:
- In a large mixing bowl, whisk together the vinegar, olive oil, lemon juice, sugar, salt, black pepper, red pepper flakes, and celery seeds.
- Assemble:
- In a large jar or container with a lid, layer the shrimp with the sliced onion, fennel (if using), garlic, parsley, and dill. Pour the marinade over the shrimp, making sure everything is submerged.
- Chill:
- Seal the container and refrigerate for at least 24 hours to allow the flavors to meld. Stir occasionally to ensure even marination.
- Serve:
- Serve chilled as an appetizer, or over crackers, greens, or crusty bread.
Notes
- The longer the shrimp marinate, the more flavorful they’ll become. Best eaten within 3-5 days.
- For a spicier kick, add more red pepper flakes or a few slices of fresh jalapeño to the marinade.
- Serve with lemon wedges for an extra zing.