This pickled shrimp recipe is the one that everyone loves. It takes a little prep with the peeling and deveining of the shrimp, but it is so worth it! (Pro tip: you can go to a fresh seafood place and often purchase them peeled and deveined if you are short on time!)
Starting with the main ingredient, the shrimp! We are lucky to live in Charleston, South Carolina and have access to the freshest seafood. We will often buy in big batches and freeze for use “offseason.”
Fun fact: “Day Boat Shrimp” is when you walk up to the trawlers and buy the shrimp the day they bring it in. So fresh!
If you don’t have access to seafood, this recipe will work with frozen shrimp as well.
PICKLED SHRIMP RECIPE
2 lbs peeled and deveined shrimp, boiled
1 jar capers, with juice
1 red onion, thinly sliced
1 small white onion, thinly sliced
1 lemon, thinly sliced
3 TBSP celery seed
3-5 bay leaves
1 1/2 cup apple cider vinegar
3/4 cup canola or vegetable oil
For the pickled shrimp recipe, I boil my shrimp in Old Bay Seasoning and lemons, and the minute they turn pink I suggest removing them from the boiling water and placing on ice to stop the cooking process. Slice onions and prepare the marinade while the shrimp are chilling. Don’t skimp on the celery seed! It seems like a lot, but it’s a key ingredient. Let the shrimp mixture marinade for at least 12 hours before serving. The longer it can sit, the better the flavor will be and it will last about a week.
When serving: Add fresh lemon slices and make sure to include the onions- people love them too! I love to serve with cava or prosecco.
Hope you and your crew will enjoy this recipe as much as we do! Tag me on Instagram in a picture if you make it.