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Pickled Shrimp in Canola Oil

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Scott Leysath and Capt. Chad Zingarelli are at it again with Henry Lowe's Pickled Shrimp recipe.
  Shrimp 2 1⁄2 Pound
  Pickling spice 1⁄4 Cup (4 tbs)
  Shrimp 2 Quart (For Boiling Shrimp)
  Onion 1 Medium, quartered
  Bay leaves 4
  Lemon 1 , cut into 5 6 slices
  Artichoke hearts 1 Cup (16 tbs)
  Button mushrooms 1 Cup (16 tbs)
For marinade
  Canola oil 1 1⁄4 Cup (20 tbs)
  White vinegar 3⁄4 Cup (12 tbs)
  Kosher salt 1 1⁄2 Teaspoon
  Celery seed 2 1⁄2 Teaspoon
  Capers with juice 2 1⁄2 Tablespoon
  Tabasco sauce 1 Tablespoon

Heat marinade ingredients in a medium saucepan over medium heat. Bring to boil to blend flavors. Remove from heat and thoroughly cool marinade.

Bring water and pickling spice to a boil over high heat for 4 €“ 5 minutes. Add shrimp and cook until just pink. Drain shrimp through colander. Place in large jars or a container with onion, bay leaves, lemon slices, artichoke hearts and mushrooms. Pour marinade over. Refrigerate for 12 hours before eating. Keep refrigerated.
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Recipe Summary

Difficulty Level: 
Side Dish
Does pickled anything appeal to you? Here is a video of Leysath pickling some shrimp. A simple recipe which goes done in minutes…but it needs to sit for a while, so you will have to plan ahead for this one.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6123 Calories from Fat 3010

% Daily Value*

Total Fat 340 g522.7%

Saturated Fat 31.4 g157%

Trans Fat 1.1 g

Cholesterol 4599.2 mg1533.1%

Sodium 8700.6 mg362.5%

Total Carbohydrates 114 g38.1%

Dietary Fiber 35.2 g140.8%

Sugars 12.1 g

Protein 629 g1258.3%

Vitamin A 120.8% Vitamin C 243.8%

Calcium 199.6% Iron 468.3%

*Based on a 2000 Calorie diet

Pickled Shrimp In Canola Oil Recipe Video