Spiced Citrus Pickled Shrimp

Spiced Citrus Pickled Shrimp

Spiced Citrus Pickled Shrimp Recipe

  • Makes: 10 to 15 servings as finger food
  • Total Time: 15 minutes plus 2 to 12 hours for pickling
  • Hands-On Time: 15 minutes

Pickled Shrimp


  • For the cooking liquid:
  • 1 red onion, quartered
  • 4 bay leaves
  • 1 cinnamon stick
  • 4 garlic cloves, smashed
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon celery seeds
  • 2 pounds peeled and deveined shrimp, tails on
  • For the pickle:
  • 2 red onions, quartered and thinly sliced
  • 1 cup orange juice
  • 1 cup white wine vinegar
  • 1/2 cup lemon juice
  • 6 bay leaves
  • 2 tablespoons olive oil
  • 1 3/4 to 2 teaspoons red pepper flakes
  • 1 teaspoon unrefined cane sugar
  • 1 teaspoon celery seeds
  • 1/2 cup roughly chopped fresh Italian parsley, for garnish
  • Crackers or chips, for serving

Pickled Shrimp


  • For the cooking liquid:

Place 8 cups water in a large pot, add everything except the shrimp, and bring to boil over high heat. When it boils, remove from heat, add shrimp, and cook until they’re bright-pink and firm, about 2 minutes. Drain and rinse to prevent further cooking.

  • For the pickle:

Place shrimp in a large nonreactive container or bowl. Add the remaining ingredients (use more red pepper flakes if you want it spicy), except the parsley and crackers or chips toss to coat. Cover and refrigerate until thoroughly chilled, at least 2 hours to overnight.

Just before serving, fold in parsley. Serve with toothpicks or on crackers or chips. (Pickled shrimp are best eaten within 4 days.)


Recipe By Aida Mollenkamp





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