THE RECIPE JOURNAL · Appetizer
Zesty Pickled Shrimp
This tangy and flavorful dish is perfect for adding a refreshing twist to your appetizer lineup. Easy to prepare, it combines juicy shrimp with a bright, zesty marinade that will awaken your taste buds.
FROM THE KITCHEN • Zesty Pickled Shrimp
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by filling a large bowl with ice-cold water and set it aside. Bring a big pot of water to a boil, then add the shrimp along with a tablespoon of salt. Turn the heat down to low and cook the shrimp just until they turn pink, which should take about 2 minutes. Once they’re cooked, drain them and immediately transfer them to the bowl of cold water to stop the cooking—let them chill for 3 to 5 minutes. Drain the shrimp again and set aside.
02
Step 2
In a separate bowl, mix together the remaining tablespoon of salt, lemon zest and juice, chopped parsley, pickling spice, minced garlic, and red pepper flakes. Slowly whisk in the olive oil until everything is well combined and you have a flavorful pickling oil.
03
Step 3
Grab a resealable glass jar and layer the shrimp and sliced shallots, alternating between the two until the jar is full. Pour the pickling oil over the top, making sure everything is nicely submerged. Seal the jar and pop it in the fridge for at least 24 hours to let the flavors meld.
Why you’ll love it
This dish offers a perfect balance of tangy and spicy flavors that awaken your taste buds. It’s quick to prepare and makes a great snack or appetizer. Plus, the bright zest adds a refreshing twist to the tender shrimp.
How to serve
Serve chilled as a starter at your next gathering or add it to a fresh salad for extra zing. It also pairs well with crusty bread or tortilla chips for a light snack.
Storage & leftovers
Keep the pickled shrimp in an airtight container in the refrigerator. Consume within 3-4 days for optimal freshness and safety. Always use clean utensils when serving to avoid contamination.
