Southern Pickled Shrimp Recipes

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PICKLED SHRIMP



Pickled Shrimp image

If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.

Provided by Shauna James Ahern

Categories     Appetizers and Snacks     Seafood     Shrimp

Time P1DT40m

Yield 4

Number Of Ingredients 9

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons kosher salt, divided
3 large lemons, zested and juiced
¼ cup finely chopped flat-leaf parsley
2 tablespoons pickling spice
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
3 large shallots, thinly sliced lengthwise

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.

Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g

SOUTHERN PICKLED SHRIMP



Southern Pickled Shrimp image

Pickled shrimp are not your standard, classic pickle: it's more of a preservation technique, using oil, acid in the form of lemon juice, and tons of flavor from onion, bay leaf, allspice, and celery seed. Everything comes together in this beautiful thing that you can pile on top of crusty bread, chop into salsa, or serve with toothpicks, just like grandma used to.

Provided by Hugh Acheson

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons Old Bay seasoning
1 pound shrimp, peeled and deveined, 16/20 count per pound
1 medium Vidalia onion, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
2 cloves garlic, minced
12 dry bay leaves, or 6 fresh bay leaves
1/3 cup lemon juice
1 cup olive oil
1/4 teaspoon allspice
1/2 teaspoon crushed chili flakes
1/2 teaspoon celery seeds
1/2 teaspoon sea salt

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.

PICKLED SHRIMP



Pickled Shrimp image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme

Steps:

  • Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

BEST PICKLED SHRIMP



Best Pickled Shrimp image

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

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.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

PICKLED SHRIMP



Pickled Shrimp image

This wonderful recipe for pickled shrimp can be found in " Frank Stitt's Southern Table" cookbook, which is filled with delicious dishes. This makes a surprising and tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

3 pounds Boiled Shrimp
2 medium onions, quartered and very thinly sliced
1 teaspoon celery seeds
1 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
14 bay leaves
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 dried hot chile peppers
1 teaspoon freshly ground white pepper
1 teaspoon coriander seeds
1/4 cup white-wine vinegar
1/2 cup fresh lemon juice

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



Pickled Shrimp image

Can be prepared in 45 minutes or less but may require additional unattended time.

Categories     Garlic     Mustard     Marinate     Vinegar     Shrimp     Dill     Coriander     Gourmet     Appetizer     Hors D'Oeuvre     New Year's Eve     Cocktail Party     Seafood     Shellfish

Yield Serves 8

Number Of Ingredients 16

3/4 cup cider vinegar
1 1/2 teaspoons coarsely ground black pepper
2 teaspoons salt
1/2 teaspoon sugar
3/4 teaspoon English-style dry mustard
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon mustard seeds, crushed
1/4 teaspoon coriander seeds, crushed
1 cup olive oil
3 large garlic cloves, crushed
1 bay leaf
1 1/2 pounds (24 to 30) large shrimp, shelled and deveined
1 medium onion, halved lengthwise and sliced thin
1 lemon, sliced thin
2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish
1 dill sprig

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.

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Top Asked Questions

What is a good Shrimp Pickle Recipe?
Pickled Shrimp. Pickled Shrimp is a simple shrimp recipe that you can serve as an appetizer or as a main course. Ingredients. Instructions. Use a large sealable container. In a medium saucepan, bring the sugar, vinegar, and oil to a boil. Remove from heat and allow to cool. Layer half the shrimp and cover with half the onions.
Do you have to boil shrimp before pickling?
Unlike a ceviche, pickled shrimp are actually cooked before pickling. Some cooks just toss a bunch of bay leaves in the salty boiling water, but I prefer either some Old Bay seasoning or Zatarain’s crab boil. It adds one more layer of flavor.
How do you cook shrimp in Old Bay sauce?
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.
How to cook shrimp in a crock pot?
In a large saucepan, combine 2 quarts well-salted water, the celery, onion, bay leaves, and lemon slices and bring to a boil. Add the shrimp and cook until just pink, 2 to 3 minutes. Drain the shrimp in a colander and rinse under cool running water to stop the cooking.

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