Pickled Citrus Shrimp

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  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 10 min
  • Yield: 6 to 8 servings
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1 tablespoon seafood seasoning, such as Old Bay

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

3 pounds medium shrimp (16/20), peeled and deveined with the tails on

2 tablespoons extra-virgin olive oil


1 teaspoon celery seed

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1/4 cup white wine vinegar

1/2 cup fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon ground white pepper

14 bay leaves

6 cloves garlic, sliced very thin

3 dried hot chile peppers, like arbol chiles

2 small Spanish onions, sliced very thin

2 lemons, sliced very thin


  1. For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes.
  2. For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool. 
  3. Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons. 
  4. When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp.
  5. To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp). 
  6. Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade.
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