About the Recipe
This vibrant pickled shrimp recipe transforms simple ingredients into an elegant appetizer that’s perfect for entertaining. The combination of aromatic spices, tangy vinegar, and a hint of heat creates a complex flavor profile that develops beautifully over time. Serve these jewel-toned shrimp as part of a charcuterie board, alongside crusty bread, or as a sophisticated starter for your next dinner party.
Prep Time:
55 minutes
Cook Time:
24 hours marinating
Serves:
8
Level:
Hard
Ingredients
For the Aromatic Brine:
• 1 cup white vinegar
• 1/3 cup Tongue Thai’d, Nonna, or Kilty live vinegar
• 3/4 cup filtered water
• 1/4 cup coriander seeds, toasted until fragrant
• 1 tablespoon finely chopped fresh lemongrass
• 1 tablespoon mustard seeds, toasted
• 1 tablespoon fennel seeds, toasted
• 3 peppercorns
• 1/2 tablespoon whole allspice berries
• 4 thin slices fresh ginger, peeled
• 3/4 cup filtered water
For Assembly:
• 2 Lbs shell-on raw jumbo shrimp (16-20 count)
• 6 medium garlic cloves, peeled and left whole
• 4 fresh bay leaves or 2 dried bay leaves
• 2 dried red chiles (3 inches), broken in pieces
• 2 large lemons, sliced into thin rounds, seeded
• 1 medium Vidalia onion, thinly sliced
• 1/2 cup capers, drained and rinsed
• 1½ cups extra-virgin olive oil
• 1/2 teaspoon fine sea salt
Preparation
Prepare the Aromatic Brine
In a medium saucepan, combine both vinegars, water, toasted coriander, lemongrass, mustard seeds, fennel seeds, allspice, peppercorns, and ginger slices. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce heat to medium-low. Allow the brine to simmer gently for 10 minutes, releasing the aromatic oils from the spices. Remove from heat and set aside to cool completely at room temperature, approximately 1 hour. The cooling process allows the flavors to continue developing.
Cook the Shrimp
While the brine cools, bring a large pot of well-salted water to a vigorous boil over high heat. Add the shrimp all at once, stir briefly to ensure even cooking, then immediately remove the pot from heat. Allow the shrimp to poach gently in the hot water until they turn bright pink and curl slightly, about 3 minutes. Drain immediately and transfer to an ice water bath to stop the cooking process. Let the shrimp cool completely, about 30 minutes. Peel the shrimp, leaving the tails on if desired for presentation, and devein carefully.
Assemble and Marinate
In a clean quart-sized glass jar or multiple smaller jars, create alternating layers of shrimp, garlic cloves, bay leaves, chile pieces, lemon slices, onion rings, and capers. Pack the ingredients snugly but avoid crushing delicate elements. Whisk the olive oil and sea salt into the completely cooled brine until well incorporated. Pour the brine mixture over the packed ingredients, ensuring everything is completely submerged. Seal tightly and refrigerate for at least 24 hours, or up to 3 days for maximum flavor development.
To Serve
Remove the pickled shrimp from refrigeration 15 minutes before serving to take the chill off. Serve directly from the jar or arrange on a platter, spooning some of the flavorful brine over the top. Provide small spoons or cocktail forks for easy serving.
Chef’s Notes
• Toast seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes, shaking frequently to prevent burning
• Fresh lemongrass should be tender inner stalks only, finely minced
• These pickled shrimp improve with time and are at their peak flavor after 2 days of marination
• Store covered in refrigerator for up to one week