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Pickled Shrimp

Course Appetizer, pickle, preserve, Salad, Snack
Total Time 1 hour
Servings 5

Ingredients

  • 12 ounces beer
  • 3 cups water
  • 1 tbsp old bay seasoning
  • 1 pound shrimp 21-25 count peeled and deveined
  • 1/2 tsp celery seeds
  • 1/3 cup lemon juice 1 lemon
  • 1/3 cup apple cider vinegar
  • 2 tsp salt
  • 2 tsp sugar
  • 1 1/2 tsp garlic minced
  • 1 bay leaf
  • 1/2 tsp mustard seed
  • 1 tsp hot sauce
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/4 red onion shaved
  • 1/2 poblano sliced thin
  • 1/2 lemon zest in large strips

Instructions

  • Combine the water, old bay, and beer in a pot. Bring to a boil and add shrimp. Cook until just pink. Drain and cool until ready to use.
  • In a small pot combine lemon juice, vinegar, salt, sugar, garlic, celery seed, mustard seed, bay leaf, and hot sauce. Bring to a boil to dissolve the sugar and salt. Cool completely and mix with vegetable and olive oils.
  • Toss the shrimp with onions, poblanos, lemon zest, and brine. Refrigerate overnight and serve chilled. Makes 21-25 shrimp.