Description
These pickled shrimp are the best–a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You’ll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.
Ingredients
- 1 cup apple cider vinegar
- ½ cup olive oil
- ¼ cup lemon juice
- 1 small red onion, thinly sliced
- 1 medium lemon, thinly sliced
- 1 medium Fresno chile, thinly sliced
- 3 cloves garlic, smashed
- 3 leaf (blank)s bay leaves, crushed
- 2 tablespoons capers, roughly chopped
- 1 teaspoon celery seed
- 1 teaspoon lemon zest
- 2 tablespoons seafood seasoning (such as Old Bay®)
- 2 pounds large shrimp – peeled, deveined, and tails left on
Instructions
- Combine vinegar
- olive oil
- lemon juice
- onion
- lemon slices
- Fresno chile
- garlic
- crushed bay leaves
- capers
- celery seed
- and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
- Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight
- or up to 4 days.
- Serve chilled.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 8 hrs 20 mins
Servings: 8