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Pickled Shrimp

A refreshing platter of pickled shrimp that balances tangy and spicy flavors, perfect for appetizers or light meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound shrimp peeled and deveined
  • 1 cup water
  • 1 cup white vinegar
  • 1 small red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes
  • 1/4 cup fresh cilantro chopped (for garnish)

Equipment

  • Medium saucepan
  • Mixing bowl
  • Glass jar with a lid
  • Measuring cups and spoons
  • Colander

Method
 

  1. In a medium saucepan, bring water to a boil.
  2. Add the shrimp to the boiling water and cook for about 2-3 minutes, until they turn pink.
  3. Remove the shrimp from the heat and drain in a colander. Rinse them under cold water.
  4. In the same saucepan, combine vinegar, sliced onion, garlic, Old Bay seasoning, salt, peppercorns, and red pepper flakes. Heat slightly.
  5. In a mixing bowl, combine the cooled shrimp and the pickling liquid.
  6. Transfer the shrimp and liquid into a glass jar, pressing down to ensure shrimp is submerged.
  7. Seal the jar and refrigerate for at least 2 hours, preferably overnight.
  8. Garnish with fresh cilantro and serve chilled.

Notes

These pickled shrimp are best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.