Pickled Shrimp Recipe

Pickled Shrimp
a bowl of pickled shrimp


2 lbs. large shrimp, peeled & deveined

2 cups Bold & Spicy Charleston Mix

1/2 cup freshly squeezed lemon juice

1/2 cup rice wine vinegar

1/2 cup olive oil

1 small red onion, thinly sliced

2 ribs celery, thinly sliced

10 sprigs flat-leaf parsley

5 whole dried chiles de arbol

3 bay leaves


Bring a large pot of heavily salted water to boil over high heat. Add shrimp to pot, cook for two minutes and drain. In a large, nonreactive container – chef recommends a gallon Ziploc® bag or ½ gallon mason jar, layering shrimp with vegetables and pouring liquids over top – combine shrimp and remaining ingredients. Refrigerate overnight to allow shrimp to pickle.

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