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Louisiana Pickled Shrimp Recipe
This easy pickled shrimp recipe makes a delicious appetizer or addition to any meal. They're bright, tangy and great for entertaining! Plus, they keep in the fridge for up to a week.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
📝 Preparation Steps
1
Crush the celery seed, mustard seed, pepper corns and coriander seed by using a mortar and pestle, or place them in a plastic bag and use a meat mallet to pound them. You want the seeds to be coarsely ground, not a fine powder.
2
Combine the spices along with the bay, thyme, garlic, salt, sugar, lemon juice, vinegar, olive oil and hot sauce in a medium sized bowl, and whisk together until the salt and sugar have dissolved.
garlic (smashed)1 clovesalt2 teaspoonssugar2 tablespoonshot sauce (or to taste (I prefer Crystal))1 tablespoon
3
Place the onions in the brine, then pop it in the fridge to chill while you cook the shrimp.
4
Bring a medium pot of water up to a boil, and add in any aromatics if desired (I added the lemon rinds, some extra bay leaves and thyme).
bay leaves (torn or crumbled)2
5
Drop in the shrimp and cook for about ⏱️ 90 seconds to ⏱️ 2 minutes, depending on size, until they're bright pink and just barely cooked through.
6
Remove the shrimp, and allow them to drain for a few seconds to avoid diluting the brine. Then, drop them right into the pickling liquid, and mix them around to coat.
7
Spoon the shrimp and onions into a jar or container, pour the remaining brine over, cover and refrigerate. Allow the shrimp to chill and pickle for at least a few hours, but overnight is best.
Nutrition Facts
calories
269 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
1390 mg
protein Content
24 g
trans Fat Content
0.01 g
cholesterol Content
183 mg
carbohydrate Content
12 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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