Total Time
50mins
Prep 30 mins
Cook 20 mins

"Pickled" is something of a misnomer, the shrimp only have a pickled flavor, but they will keep in the fridge for at least a week, and they taste very, very good. Don't worry about all those red pepper flakes; these are spicy, but aren't nearly as hot as they sound.

Ingredients Nutrition

Directions

  1. Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
  2. Do not add shrimp yet!
  3. While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
  4. Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
  5. Drain shrimp, and place in a small heatproof bowl.
  6. Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
  7. Can be kept refrigerated for up to 2 weeks.
  8. Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.

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