Pickled Shrimp

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Nov. 02, 2010

In the gulf, where shrimp are fresh and plentiful, pickled shrimp are often served as a festive appetizer. This recipe is part of our American Gulf Coast Thanksgiving.


To prepare shrimp for pickling
Celery 100 Gram
Bay leaves 2
Peppercorns 4
Salt 2 Teaspoon
Shrimp 2 Pound
For pickling
Onion 2
Bay leaves 16
Oil 1/2 Cup (8 tbs)
Cider vinegar 2 Tablespoon
Salt 1/2 Teaspoon
Dry mustard 1/2 Teaspoon
Sugar 2 Teaspoon
Lemon 1
Pickling spice 1/4 Cup (4 tbs)



1. In a heavy pot with a lid, combine the celery, bay leaves, peppercorns and salt. Add water bring to a boil. Lower heat and simmer 5 minutes. Add the shrimp; re-cover the pot and bring stock back to a boil.

2. Lower heat and simmer 3 minutes or until pink.

3. Remove from heat and uncover. Let shrimp cool in the stock.

4. When cool enough to handle, peel shrimp, returning to the stock until ready to pickle the shrimp.

5. For Pickling, in large bowl, place a layer of boiled shrimp. On top, place 4 bay leaves and half of the slices of one onion. Continue doing this, layer upon layer, until all shrimp are used.

6. Mix remaining ingredients and pour over the shrimp.

7. Cover bowl and set aside, stirring occasionally.

8. After 12 hours, taste shrimp and adjust seasoning. If too tart, add more sugar.


9. Serve arranged on a serving platter or bowl.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2377Calories from Fat 1172

 % Daily Value*

Total Fat 133 g204.6%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 6285 mg261.88%

Total Carbohydrates 100 g33.3%

Dietary Fiber 29 g116%

Sugars 23 g

Protein 190 g380%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet