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Pickled Shrimp

Active Time — 15 Mins
Yield — 36 pieces

How to Make It

Step 1

Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well.

Step 2

Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving


  • 1 tablespoon celery seeds
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 1/2 pounds peeled, deveined large raw shrimp, tail-on
  • 1 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons mustard seeds
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground allspice
  • 12 bay leaves
  • 2 shallots, thinly sliced

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