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Ashley’s Pickled Shrimp

Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings 10 servings

Equipment

  • Equipment: large bowl, whisk, cutting board, chef’s knife, large sauce pot for shrimp boil

Ingredients
  

For the marinade:

  • 3 tbsp lemon juice
  • ¼ cup sugar
  • ¾ cup cider vinegar
  • 1 tsp finely minced garlic
  • 2 tsp kosher salt
  • 1 tsp ground pepper
  • 2 tsp dijon mustard
  • 2 bay leaves
  • 1 cup olive oil (not extra virgin as it may be overpowering

For the bowl:

  • 1 red onion cut radial julienne (follow the lines nature gave us)
  • 2-1/4 oz jar capers including the brine
  • ½ cup halved pitted kalamata olives or other sliced black olives
  • 2 tbsp flat leaf parsley finely minced or chiffonade
  • 2 # Shrimp peeled and deveined

For the boil:

  • 3 quarts water
  • 2 lemons squeezed and placed in the water
  • 2 bay leaves
  • ½ cup Old Bay
  • ¼ cup Kosher salt

Instructions
 

Method of Preparation:

  • Combine the boil ingredients in a large sauce pot and allow to simmer for at least 15 minutes before cooking the shrimp in it.
  • Make the marinade by first combining the lemon juice, sugar, cider vinegar, garlic, salt, pepper, Dijon mustard and bay leaves. Whisk together.
  • While whisking quickly, slowly drizzle the olive oil in to create an emulsion.
  • Add the onions, capers and olives.
  • Bring the shrimp boil back to a boil after simmering for at least 15 minutes to allow flavors to develop.
  • Drop in the shrimp and boil until cooked through and pink – probably about 5 minutes.
  • Once the shrimp are cooked, drain them and add them immediately to the marinade.
  • Allow to marinate for at least 30 minutes.
  • Just before serving, add the minced or chiffonade flat leaf parsley garnish.

Notes

Best to eat this the same day that you make it. The shrimp tighten up and get tough in the marinade by the next day. But don’t worry, this goes very fast!