Recipe courtesy of Tanya Holland

Pickled Shrimp

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  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 8 servings
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4 quarts water

1 tablespoon kosher salt

1 lemon, juiced

1 teaspoon whole peppercorns

Pinch red pepper flakes

2 pounds large shrimp, shelled and de-veined

Pickling marinade:

1/2 cup cider vinegar

1/2 cup water

1 teaspoon whole coriander

2 bay leaves

3 whole garlic cloves

1/4 cup sugar

1 teaspoon crushed red pepper

1 lemon, zested

1 tablespoon fresh thyme


  1. Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.