Tangy and Spicy Pickled Shrimp

This recipe balances a vibrant tang from vinegar and citrus with a pleasant kick of spice. The shrimp “cook” in the acidic marinade, becoming infused with flavor. It’s a perfect make-ahead dish for parties or a refreshing snack.

Yields: Approximately 6-8 appetizer servings Prep time: 20-30 minutes Marinating time: At least 8 hours, preferably 24 hours or up to 3 days

Ingredients:

  • For the Shrimp:

    • 1.5 pounds large shrimp (21-25 count or 26-30 count), peeled and deveined (tails on or off, your preference)
    • Water for boiling
    • 1 tablespoon seafood seasoning (like Old Bay) OR 1 teaspoon salt + 1/2 teaspoon black pepper + 1 bay leaf

  • For the Pickling Marinade:

    • 1 cup apple cider vinegar
    • 1/2 cup olive oil or a neutral-flavored oil (like canola or avocado oil)
    • 1/4 cup fresh lemon juice (from about 1-2 lemons)
    • 1 small red onion, thinly sliced
    • 1 lemon, thinly sliced
    • 2-3 cloves garlic, thinly sliced or minced
    • 1-2 teaspoons red pepper flakes (adjust to your spice preference)
    • 1 teaspoon celery seeds
    • 1/2 teaspoon salt (or to taste, especially if your seafood seasoning is salty)
    • 1/2 teaspoon sugar (optional, to balance acidity)
    • 2 tablespoons capers, with a little of their brine
    • 2-3 bay leaves, crushed or torn
    • Optional additions for extra flavor/spice:
      • 1 jalapeño or Fresno chili, thinly sliced (remove seeds for less heat)
      • A few dashes of your favorite hot sauce (e.g., Tabasco, Crystal)
      • 1/4 cup chopped fresh parsley or dill (stir in before serving for freshness)

Equipment:

  • Large pot for boiling shrimp
  • Large non-reactive bowl (glass or stainless steel)
  • Airtight glass jar(s) or container for marinating

Instructions:

1. Cook the Shrimp: * Bring a large pot of water to a rolling boil. Add the seafood seasoning (or salt, pepper, and bay leaf). * Add the shrimp to the boiling water and cook for just 1-3 minutes, depending on their size. They should turn pink and opaque and curl slightly. Be careful not to overcook, as they will continue to “cook” slightly in the marinade and can become tough. * Immediately drain the shrimp and, for best results, plunge them into an ice bath for a few minutes to stop the cooking process. Drain well again.

2. Prepare the Pickling Marinade: * In a large non-reactive bowl, combine the apple cider vinegar, olive oil, lemon juice, sliced red onion, sliced lemon, garlic, red pepper flakes, celery seeds, salt, and optional sugar. * Stir in the capers (with a bit of their brine) and the crushed bay leaves. * If using, add any optional ingredients like sliced jalapeño or hot sauce.

3. Combine and Marinate: * Add the cooked and drained shrimp to the bowl with the pickling marinade. * Gently toss everything together to ensure the shrimp are well coated. * Transfer the shrimp and marinade to an airtight glass jar(s) or container. Make sure the shrimp are mostly submerged in the liquid. * Cover and refrigerate for at least 8 hours before serving. For the best flavor, allow them to marinate for 24 hours. They will keep well in the refrigerator for up to 3-4 days, with the flavors continuing to develop.

4. Serve: * Serve the pickled shrimp chilled or at cool room temperature. * If you opted to add fresh parsley or dill, stir it in just before serving. * They are delicious on their own with toothpicks, served on crackers or crostini, as part of an appetizer platter, or even in a salad. The pickled onions and lemon slices are also tasty!

Tips and Variations:

  • Shrimp Size: While large shrimp are common, you can use smaller ones, but they may pickle faster and could become a bit firmer.
  • Spice Level: Easily adjust the heat by increasing or decreasing the red pepper flakes or by adding different types of chilies.
  • Vinegar: While apple cider vinegar is popular for its fruity tang, white wine vinegar can also be used for a slightly different profile. Some recipes even use a combination.
  • Citrus: Feel free to experiment with other citrus like lime or even a splash of orange juice in the marinade for a different twist.
  • Herbs: Fresh dill, tarragon, or even a sprig of thyme can be added to the marinade for different herbal notes.
  • Don’t Overcook: This is the most crucial tip for tender pickled shrimp. They cook very quickly.
  • Taste and Adjust: After a few hours of marinating, you can taste the pickling liquid and adjust seasoning if needed (more salt, spice, or a touch more sugar/vinegar).

Enjoy making and eating your Tangy and Spicy Pickled Shrimp!

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