Looking for an easy and unique appetizer? Our recipe for pickled shrimp gives your celebration that certain something.
BE PICTURED IN; CHARACTERIZED IN:
Pickled shrimp is one of those party foods that gets everyone rushing to the kitchen to see how you made it. In fact, you didn’t do much at all, making pickled shrimp a great choice for cocktail parties and holiday gatherings.
Pickled shrimp is an easy appetizer that never fails to impress.
All you have to do to make it is poach some shrimp and then toss them in a large pot or mason jar with simple pickled spices, vinegar, and olive oil. Leave this in the fridge for a day or two and pull out the jar just before the party starts.
It’s all very colorful, especially if you use a clear jar: pink shrimp, bright yellow lemon slices, mustard seeds, thyme leaves, red onions, and the leaves of a fresh fennel bulb. (The fennel adds some crunch to the mix, and not only is it pretty!)
Make-ahead pickled shrimp
The curing liquid is a combination of apple cider vinegar and olive oil. As long as the shrimp are submerged in liquid, they will keep in the fridge for a good couple of days.
Pickled Shrimp: A Southern favorite
This is a popular recipe in the south, especially near the coast where shrimp are common. Texans sometimes add cilantro and lime to add that southwestern flavor. Jamaicans add Scotch Bonnet Peppers (cousins of the habanero) for that extra fire.
The way the shrimp are pickled in vinegar with lemon and spices reflects the way escovitch is made. Originally from Spanish cuisine, escovitch is a dish in which various small fish or sliced fish are boiled and then pickled in vinegar with thinly sliced vegetables, onion, lemon and spices. Popular throughout the Caribbean, this style of seafood pickling most likely made its way to the American South via Jamaica and the slave trade.
Some say Gulf or Georgia white shrimp are best for this recipe, but any shrimp will do.
What to serve with pickled shrimp
- your favorite crackers
- Cocktail Rye Crackers
- Have some Boursin or good quality salted butter ready to spread on the bread, if you like
- Serve on a salad
- Set off with a tangy aioli for dipping
- Serve with spreads and baguette slices
- Spread some tapenade on a baguette slice and top with a pickled shrimp
- Chop fresh herbs and sprinkle on top just before serving
More easy party appetizers
- Crostini with smoked salmon
- Vietnamese style sticky chicken skewers
- Curried chicken salad with endive
- Mushrooms stuffed with Gouda and bacon
- Baked Stuffed Jalapenos
From the editors of Simply Recipes
Pickled shrimp
You will need a 1 liter mason jar or saucepan, or any combination of smaller jars that equal 1 liter. You can double or triple this recipe as needed, as long as you have extra jars.
ingredients
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1 rib celerycut into 2 inch lengths
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1 Middle Red onionthinly sliced, divided
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1 lemoncut into very thin slices, divided
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Salt, taste
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4 cups water
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1 pound (12 tons 20 counting) raw shrimppeeled and deveined with tails intact
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1/2 pear fresh fennel
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Little branches fresh thyme
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1 clove garlichalved
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2 tablespoon capers and their juices
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2 teaspoon mustard seeds
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1/2 Cup Apple Cider Vinegar
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1/2 Cup olive oilor more if required
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1 teaspoon crushed red pepper
method
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Cook shrimp:
In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover and reduce heat to low. Simmer for 5 minutes.
Add the shrimp and immediately remove the pan from the heat and cover again. Set aside 5 minutes or until shrimp are pink.
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Prepare fennel:
Cut the fronds off the fennel (save a handful). Cut the onion in half again through the root. Lay the pieces side down and slice the fennel as thinly as possible (you can use a very sharp knife or mandolin for this).
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Pack the shrimp in a jar:
In a 1-quart mason jar or saucepan, layer the cooked shrimp, remaining lemon slices, remaining red onion, sliced fennel and a few fennel fronds, sprigs of thyme, garlic, capers, and mustard seeds. (Pour away the cooking liquid.)
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Pour in the vinegar and oil:
Combine vinegar and oil in a measuring cup; It’s okay if they break up. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil to cover them.
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Cure the shrimp:
Close the jar tightly and refrigerate for at least 1 day, and up to 3 days.
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Serve shrimp:
Remove the jar from the refrigerator 30 minutes before serving the shrimp. Olive oil can solidify in the fridge and liquefies at room temperature.
Carefully pour the mixture into a large bowl. Serve with toothpicks on the side or in individual stemmed glasses as an appetizer or first course.
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| nutritional information (per serving) | |
|---|---|
| 238 | calories |
| 19g | Fat |
| 18g | carbohydrates |
| 4g | protein |
