adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pickled Shrimp
Pickled Shrimp
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try our zesty make-ahead pickled shrimp for a crowd-pleasing appetizer that's easy yet impressive.
Ingredients:
  • 1 rib celery, cut into 2-inch lengths
  • 1 red onion, thinly sliced
  • 1 lemon, sliced into very thin rounds
  • Salt, to taste
  • 4 cups water
  • 1 pound (12 to 20 count) raw shrimp, peeled and de-veined with tails intact
  • 1/2 bulb fresh fennel
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil, or more if needed
  • 1 teaspoon crushed red pepper
  • Few sprigs fresh thyme
  • 1 clove garlic, halved
  • 2 tablespoons capers and their juices
  • 2 teaspoons mustard seeds
Instructions:
  • Prepare the shrimp: In a large saucepan, combine celery, half of the red onion, half of the lemon slices, a pinch of salt, and water. Bring to a boil, cover, then simmer for 5 minutes. Add the shrimp, remove from heat, cover, and let sit for 5 minutes until they turn pink.
  • 1. Prepare the fennel by trimming the fronds, saving a handful. Cut the bulb in half again through the root. Place the pieces cut side down and thinly slice the fennel using a sharp knife or mandoline.
  • Layer the cooked shrimp, along with the remaining lemon slices, red onion, sliced fennel, fennel fronds, thyme sprigs, garlic, capers, and mustard seeds snugly in a 1-quart canning jar or crock. Dispose of the cooking liquid.
  • Blend vinegar and oil in a measuring cup. Drizzle the mixture over the shrimp in the jar. Add additional olive oil if needed to fully cover the shrimp.
  • Cure the shrimp by tightly sealing the jar and refrigerating for 1 to 3 days.
  • To serve the shrimp: Take the jar out of the refrigerator 30 minutes before serving to allow the olive oil to return to room temperature. Transfer the mixture to a large bowl. Serve with toothpicks on the side or in individual stemmed glasses as a delicious appetizer or first course. If you enjoyed this recipe, please give us a rating!

Similar Recipes