Bright and zesty, this Pickled Shrimp recipe marinates tender shrimp with citrus, herbs, and spices for a refreshing and flavorful appetizer.
Pickled Shrimp
Makes about 8 Servings
Ingredients
- 6 cups water
- 2 pounds extra-large fresh shrimp, peeled and deveined (tails left on)
- 4 large cloves garlic, halved
- 4 (¼-inch-thick) slices fresh ginger
- 4 large sprigs fresh thyme
- 4 fresh bay leaves
- 1 to 2 hot Fresno chile peppers, sliced and seeded
- 1 lemon, sliced
- 1½ cups thinly sliced red onion
- ⅔ cup olive oil
- ⅓ cup distilled white vinegar
- ⅓ cup fresh lemon juice
- 1 teaspoon black peppercorns, cracked
- 1 teaspoon mustard seeds
- ½ teaspoon kosher salt
- ½ teaspoon sugar
Instructions
- In a large saucepan, bring 6 cups water to a boil. Add shrimp, garlic, and ginger. Cook just until shrimp are pink and firm, 1½ to 2 minutes. (Do not overcook.) Drain. Transfer to an ice water bath to stop the cooking process. Drain.
- In a large glass bowl, stir together thyme, bay leaves, chile, lemon slices, onion, oil, vinegar, lemon juice, peppercorns, mustard seeds, salt, and sugar. Add shrimp mixture, stirring to coat. Cover and refrigerate for 24 hours, stirring occasionally.
