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Pickled Shrimp


Recipe source: Food and Wine | July 2015
Nice served over a simple tomato-corn salad and topped with microgreens.

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Rate this recipe 4.6/5 (5 Votes)


  • 1/4 cup plus 2 tablespoons kosher salt
  • 1 pound large shrimp, shelled and deveined
  • 2 cups extra-virgin olive oil
  • 6 lemons, halved and juiced (1 cup), lemons reserved
  • 4 garlic cloves, thinly sliced
  • 1 medium Vidalia onion, halved and thinly sliced
  • 18 bay leaves
  • 1/2 cup flat-leaf parsley
  • 3 ounces crab boil seasoning


Servings 6
Adapted from


Step 1

1. In a saucepan, boil 8 cups of water with 1/4 cup of the salt. Add the shrimp; boil until cooked, 2 minutes. Drain and chill in an ice bath; drain again.

2. In a medium bowl, whisk the olive oil with the lemon juice and the remaining salt. In two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves. Add the crab boil seasoning and the lemon dressing and cover. Marinate the shrimp in the fridge for 
12 to 24 hours before serving.

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