Pickled Shrimp

Today I’m sharing another great recipe for a party. And it’s a good one for any kind of get-together. Whether you’ve got a crowd coming over for the Super Bowl, or having cocktails with friends, this Pickled Shrimp is always a favorite.

Now, of course, everybody loves shrimp, don’t they? Boiled and seasoned just right served along with a fiery horseradish cocktail sauce. Yum! Never have met anyone who didn’t like them. And these pickled shrimp are really just that taken to another level. A level brought about by pickling. And what a kick you get from the pickling solution. Wow! It’s a shrimp cocktail with attitude, y’all.

This is one of those recipes that don’t have exact measurements. Just use what you need to make up your container of pickled shrimp. Start with fresh, peeled and deveined shrimp. Cook them in salted boiling water until they just turn opaque and pink. No more than 5 minutes. Drain the shrimp in a colander and rinse with cold water to prevent any further cooking.

Pickled Shrimp layered in jar

Now, using a container (or two) large enough to hold all the shrimp with a little extra space, start layering your ingredients. Start with half the shrimp, a layer of thin lemon slices, a layer of thinly sliced onions and a couple of tablespoons of capers. Repeat with the remaining shrimp, and another layer of lemon slices, onions and capers. Add enough cider vinegar so that all the ingredients are covered and top it off with a drizzle (a tablespoon or so) of extra virgin olive oil.

Pickled Shrimp

Close the container and refrigerate for 6-8 hours. Serve with cocktail sauce on the side.

Enjoy!

Pickled Shrimp
 
Prep time
Cook time
Total time
 
Layers of shrimp, lemon slices, onion and capers marinated in cider vinegar.
Ingredients
  • Fresh shelled and deveined shrimp
  • Lemons, thinly sliced
  • Onions, thinly sliced
  • Capers
  • Cider vinegar
  • Extra virgin olive oil
Instructions
  1. Add shrimp to a pot of boiling, well salted water. Cook for 3-5 minutes or shrimp become pink and opaque.
  2. Drain in a colander and rinse with cold water to stop the cooking.
  3. Layer shrimp with lemon slices, onion slices and capers in a container with a tight fitting top.
  4. Cover with vinegar and a drizzle of olive oil.
  5. Allow to marinate for 6-8 hours refrigerated.
  6. Serve chilled with cocktail sauce on the side.
Notes
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Other pickled shrimp recipes you might enjoy from around the internet:

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Comments

  1. Deebie says

    How long can they sit in in the pickling mixture. Do they get tough if they sit longer than the 6-8 hours? How long will they keep ..can you make ahead for a party?

    • says

      Debbie – they won’t get tough, but they will get very, very strong from the vinegar. Although some recipes do say to marinate for up to three days, I wouldn’t let them sit any more than 8 hours for sure.

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