Chef Jes Tantalo shares this pickled shrimp recipe for easy entertaining. This retro, briny snack is perfect with cold beer or white wine and is ideally served with crispy crackers. Look for Key West pink shrimp or any wild-caught Florida shrimp. For more food to get your party started, check our archives!
Classic Pickled Shrimp
6 cups water
2 tablespoons kosher salt
2 tablespoons sugar
3 tablespoons pickling spice
2 cups white vinegar
1 pound peeled and deveined white or brown shrimp (tails on or off, your choice!)
1 cup small cauliflower florets
4 pieces lemon peel (yellow part only)
1 small red bell pepper, thinly sliced
2 peeled carrots, thinly sliced
1/2 English cucumber, thinly sliced
3 garlic cloves (optional), thinly sliced
1 Serrano chili (optional), thinly sliced
1/4 cup chopped fresh parsley
1/2 cup good-quality olive oil
- Combine water, salt, sugar, and pickling spice in a small pan over medium-high heat and bring to a simmer. Remove from heat and stir in vinegar; set aside to cool.
- Line a baking sheet with paper towels and set aside.
- Bring a large pot of water with 1 tablespoon salt to a gentle boil. Add shrimp, gently stir, and cook 1 to 2 minutes, or until just cooked through.
- Drain shrimp in a colander and quickly spread them onto the baking pan to cool, then place in the fridge, uncovered, until completely chilled.
- In a large bowl or jar with lid, combine shrimp, veggies, parsley, and olive oil. Add brine, cover, and refrigerate at least overnight.
- Refrigerate mixture up to 1 week, making sure mixture is covered in brine at all times.