Pickled Shrimp
These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice.
Servings 6 servings
Calories 101kcal
Ingredients
For the shrimp:
- 1 lb large jumbo shrimp peeled, deveined, with tail on*
- 4 qts water*
For the brine:
- 1 cup distilled white vinegar
- ½ cup water
- ½ red onion sliced
- ½ cup fresh dill chopped
- 1 Tablespoon white sugar
- 2 teaspoon whole black peppercorn
- 2 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 2 Bay leaves optional
Instructions
- Shrimp preparation - Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place in a 32 oz mason jar.
- Brine preparation - Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves if using to the mason jar. Cover and shake it up.
- Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.
Notes
- You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
- Store the shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
- You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.
Nutrition
Calories: 101kcal | Carbohydrates: 4g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1374mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg