Pickled shrimp
Bright, briny and packed with tangy flavor, pickled shrimp is one of those old-school Southern dishes that somehow feels perfect for both porch cocktails and beach coolers. This version balances tender shrimp with thinly sliced onions, spicy peppers and a sharp vinegar brine that gets better overnight.
Ingredients
- 2 pounds large shrimp peeled with tails on
- 1 large sweet onion very thinly sliced
- 1/2 cup thinly sliced red onion
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon celery seed
- 1 teaspoon whole black peppercorns
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic thinly sliced
- 2-3 small hot peppers sliced
- 1 lemon thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add shrimp and cook just until pink and opaque, about 2-3 minutes. Drain immediately and cool completely.
- In a saucepan, combine white vinegar, apple cider vinegar, water, olive oil, salt, sugar, celery seed, peppercorns, garlic and crushed red pepper flakes. Bring to a gentle simmer for 2-3 minutes, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
- In a large glass container or airtight dish, layer shrimp, onions, hot peppers and lemon slices. Pour the brine mixture over the top until everything is submerged.
- Cover and refrigerate at least overnight, preferably 24 hours, allowing the flavors to fully develop. Stir once or twice while marinating if possible. Serve it with saltines, cocktail picks, cold beer and a porch breeze.
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