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Pickled Shrimp

4.4

(14)

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An appetizers spread with a plate of pickled shrimp in the center.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

Ingredients

Serves 8

¾ cup cider vinegar
1½ teaspoons coarsely ground black pepper
2 teaspoons salt
½ teaspoon sugar
¾ teaspoon English-style dry mustard
¼ teaspoon dried hot red pepper flakes, or to taste
¼ teaspoon mustard seeds, crushed
¼ teaspoon coriander seeds, crushed
1 cup olive oil
3 large garlic cloves, crushed
1 bay leaf
1½ pounds (24 to 30) large shrimp, shelled and deveined
1 medium onion, halved lengthwise and sliced thin
1 lemon, sliced thin
2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish

  1. Step 1

    In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf.

    Step 2

    In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day.

    Step 3

    Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.

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Reviews (14)

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  • I thought they were delicious but NOBODY else did. Ate then all myself. Stick to regular seasoned shrimp with a couple cold sauces that people expect.

    • privatechef1

    • Los Angeles

    • 12/8/2020

  • Huge hit with friends at outdoor summer party. Easy make-ahead dish with big impact. Still thinking about it the next day.

    • wrigleyfan726988

    • Chicago

    • 7/7/2019

  • Truly a 2.5. The flavor wasn't great. They were kind of an oily mess, the host was not pleased.

    • jemnoel

    • Brooklyn, NY

    • 12/26/2017

  • Wow--these are delicious and my guests love them! I have made them twice now and they have become a new party standard, since people have begun to look forward to them. I do increase the number of bay leaves (inspired by a John Martin Taylor recipe that I have made before) and substantially increase the coriander and mustard seeds. Before I add the coarse spices, I whirl the marinade with my hand blender so the emulsion doesn't separate during storage. I also find that I can make these further in advance than the recipe recommends--they seem to only improve. I wouldn't describe these as unpleasantly tough--they have some texture to them,but that is vastly preferable to soggy limp shrimp, which I've encountered. Don't let your worry over this prevent you from trying pickled shrimp! I scale the recipe for those 2-lb bags of peeled, medium-sized shrimp for parties. This recipe. Is a keeper!

    • heatherjanemcc

    • Brooklyn, NY

    • 1/2/2014

  • I've made this dish numerous times and it has always been a success. I do find that the shrimp are a bit tougher after marinating, but frankly, I've never had anyone complain; the taste more than makes up for the small difference in texture.

    • sherardh

    • Washington DC

    • 12/2/2005

  • Thought these would be perfect for a cocktail party - make ahead, savory & a nice presentation etc. What a disappointment! Followed other reviewer's tips and used 2 lbs of cooked, peeled & deveined shrimp. Nibbled on a few before adding them to the marinade - they were tender. After marinating for 4 hours I decided to sneak a taste - much to my dismay the shrimp had become tough and chewy! I hoped they would be Ok since I needed them for the following afternoon but alas they ended up being oily, tasteless AND still tough! What a waste of 2 lbs. of perfect shrimp! This is the second time (2 different recipes) that I've marinated shrimp in an acidic base and both times I ended up with tough shrimp! Think I'll stick to sauteeing or grilling. Has anyone had this happen too? Any suggestions?

    • anna

    • San Diego, CA

    • 6/9/2004

  • x

    • Anonymous

    • Dallas, TX

    • 3/23/2004

  • Made this for Thansgiving appetizer and if was a hit. Ran out very fast so would definately double or triple recipe next time. Children even like this! This is definately a keeper!

    • Anonymous

    • South Carolina

    • 11/28/2003

  • I've made this dish several times exactly as is and it's always a huge hit. I like to take it to a summer barbeque as either a predinner treat or a side dish.

    • Louise

    • Ardrossan, Alberta

    • 4/30/2003

  • Made this for New Years Day brunch and it was an enormous hit. Cheated a bit by using a 2-lb. bag of frozen shelled & deveined pre-cooked shrimp -- it was still one of the best shrimp dishes I ever ate. And easy too!

    • Anne Stockwell

    • Apple Valley, CA

    • 1/15/2003

  • I served this dish as a side with Christmas dinner and received lots of compliments. My sister-in-law who doesn't usually like shrimp loved them. I will probably make this a new tradition and serve it every Christmas. Next time however, I think I will cut the oil by half as they were a bit oily.

    • Anonymous

    • 12/26/2002

  • Use a very mild olive oil with this. I always use more mustard seed and coriander than it calls for just for the punch. I have been making this since it first appeared in Gourmet years ago. An all time favorite for shrimp.

    • Anonymous

    • Plattsburgh, NY

    • 11/10/2002

  • This recipe is very similar if not exactly the way my mother (now deceased) used to make pickled shrimp. My grandparents and she used to fight over the onions! The flavors are wonderful if left overnight to marinate. I serve it as hors d'oevres at all my parties and take it with me when I go to one that requires a dish. It is always a big hit.

    • oklahoma city, ok

    • 9/9/1999

Tags Shrimp Shellfish Seafood Starter Snack Dinner Dairy Free Gluten Free Nut Free Keto Pickle & Preserve New Years Christmas Thanksgiving Gourmet

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