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Spicy Pickled Shrimp


  • 2 pounds unpeeled fresh or thawed shrimp (16-20 per lb.)
  • 4 stalks celery, 3-4" long
  • 2 bay leaves
  • 4 peppercorns
  • 2 teaspoons salt
  • 2 onions, peeled & sliced thin
  • 16-20 bay leaves
  • 1/4 cup oil
  • 2 tablespoons cider vinegar
  • l/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 2 teaspoons superfine sugar
  • Juice of one lemon
  • 1/4 cup pickling spice

Prep Time:

20 minutes

Cook Time:

20 minutes



In the gulf, where shrimp are fresh and plentiful, pickled shrimp are often served as a festive appetizer. This recipe can be used for entertaining guest or maybe just for yourself! Just remember that the longer it sits, the better it gets!

Why Try? It's not the usual shrimp hors d'oeuvre. Your guests will be impressed--and delighted.

Want to see how it is done? Check the video right here!

Foodie Byte: You can prepare this 24 hours in advance--another reason why this makes a fabulous party food.


  1. In a heavy pot with a lid, combine the celery, bay leaves, peppercorns and salt. Add 2 cups water.
  2. Bring to a boil. Lower heat and simmer 5 minutes. Add the shrimp; re-cover the pot and bring stock back to a boil. Lower heat and simmer 3 minutes or until pink.
  3. Remove from heat and uncover. Let shrimp cool in the stock.
  4. When cool enough to handle, peel shrimp, returning to the stock until ready to pickle the shrimp.
  6. In large bowl, place a layer of boiled shrimp. On top, place 4 bay leaves and half of the slices of one onion. Continue doing this, layer upon layer, until all shrimp are used.
  7. Mix remaining ingredients and pour over the shrimp.
  8. Cover bowl and set aside, stirring occasionally.
  9. After 12 hours, taste shrimp and adjust seasoning. If too tart, add more sugar.
  10. Serve arranged on a serving platter or bowl.

Nutritional Information

Calories 125, Carbohydrates 4g, Cholesterol 143mg, Fat 5g, Fat Calories 41, Fiber 0.48g, Protein 16g, Saturated Fat 0.61g, Sodium 733mg. Daily Values: Calcium 68.12mg 7%, Phos 285.06mg 29%, Copper 0.22mg 11%, Zinc 1.15mg 8%, Panto 0.39mg 4%, Biotin 0.97mcg 323%, Iodine 0.55mcg 0%, Magnesium 27.97mg 7%, Iron 0.33mg 2%, Vitamin B6 11%, Vitamin C 5%, Vitamin B12 21%, Vitamin D 1%, Vit E-a-Toco 7%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.