Don’t you love it when a recipe does double and sometimes triple duty? If you do, then we are destined to be friends and I’ve got the perfect recipe for us to share…my Pickled Shrimp. In the south we really love these beauties from the sea so it’s no surprise that this recipe has become a staple in my kitchen. Whether I make a large amount for a party, serve as an appetizer for a small gathering, enjoy as a starter for a weeknight meal or spoon over crisp greens for lunch, this dish is always a hit.
The key to bringing out the best flavors of this dish is to make sure that the shrimp have marinated in the pickling brine for at least 24 hours and if you do have any leftovers, the longer they sit, the better they get! These briny, spicy pickled shrimp never last long in my house but will keep for about a week if they are covered with the oil. So, if you’ve never tried pickled shrimp, please do me a favor and give them a try…I promise, this is one southern dish that will soon become one of your favorites.
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Whether I make a large amount for a party, serve as an appetizer for a small gathering, enjoy as a starter for a weeknight meal or spoon over crisp greens for lunch, this dish is always a hit.
- 2 tablespoon Old Bay seasoning
- 1 pound medium shrimp - peeled and devained
- ½ teaspoon celery seeds
- ½ teaspoon coriander seeds
- 1 cup extra virgin olive oil
- ½ cup lemon juice
- ¼ cup white wine vinegar
- ¼ cup flat leaf parsley - chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon salt
- 2 teaspoons chopped garlic
- 4 bay leaves
- 1 lemon - sliced very thin
- ½ onion - sliced very thin
- In a large pot, bring 6 cups water and Old Bay seasoning to a boil. Add shrimp and cook for about 2 minutes, until shrimp are pink. Remove shrimp and place in a bowl with ice water to cool. Drain shrimp when chilled.
- Add celery seed and coriander seed to a zip top bag and crush with a heavy object - I use a rolling pin. Place in a medium size bowl.
- Add olive oil, lemon juice, vinegar, parsley, red pepper, salt, garlic and bay leaves. Stir, mixing well.
- In a glass jar or serving bowl, layer onions, shrimp and lemons. Pour pickling brine over layers. Cover with plastic wrap and chill in refrigerator overnight until ready to serve.
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Could you skip step one of cooking and buy the ready to eat shrimp from the deli and brine them? Would that lose a lot of flavor not cooking them in the Old Bay seasoning?
I’m sure that would work. Let me know if you try it!
How many days in advance can you make this?
Hey there Mary!
Thank you so much for your interest in this recipe, I think you’re really going to love it! Since this recipe is not a true pickling recipe, it won’t last quite as long in the fridge. This dish will keep for about 1 week if it’s refrigerated in an airtight container or jar, so I would recommend preparing the shrimp no soon than 6 days before you’re planning on serving it. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think!
Germaine M Schweibinz
Hello Donya, I am confused, it do you add the items in step #3 to the old bay water or to the ingredients in step #2?
You are going to cook the shrimp in the Old Bay seasoned water. Then you make the pickling blend to use with the cooked shrimp.
if i have brine left over, could i save it for later use??
Hey Don, I understand your desire to save that deliciousness but since it’s got the shrimp in it, I don’t think it’d be safe. Best to dispose of it and just enjoy the recipe again.
Thanks for stopping by!
What a beautiful dish! I think that if used within the time window considered safe for the shrimp, the brine would probably make a very yummy salad dressing. Just found this and am excited to try it!
Awesome. Let me know how you like it!
Happy New Year,
Mary A Marshall
Looks and sounds fantastic! Can’t wait to try it.
That looks like a wonderful dish 🙂