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Simple Pickled Gulf Shrimp

Simple Pickled Gulf Shrimp

1 gallon water
4-6 T. Kosher salt
6 bay leaves
3 lemons, cut in half
1 T. red pepper
¼ c. Worcestershire sauce
1 T. Tabasco
1 lb. peeled and deveined shrimp, tails left on

  1. In large stockpot, bring 1 gallon of water to boil with added salt, bay leaves, lemons, red pepper, Worcestershire sauce and Tabasco.
  2. Once boiling, add shrimp.
  3. Cook until they are just cooked through, 3-5 minutes, depending on size of shrimp.
  4. Drain and mix with pickling sauce while hot.
    1 c. olive oil
    ¼ c. fresh lemon juice
    1 t. ground celery seeds
    1 t. yellow mustard seeds
    1 t. coriander seeds
    1 t. crushed red pepper flakes
    1 medium yellow onion, thinly sliced
    3 T. minced garlic
    6 bay leaves
    3 lemons, thinly sliced
    1 lb. cooked shrimp
  5. In large bowl, whisk together oil, lemon juice, celery seeds, mustard seeds, coriander seeds, red pepper, onion, garlic, bay leaves and lemons.
  6. Toss cooked shrimp with pickling mixture.
  7. Place in a nonreactive container.
  8. Refrigerate for at least 1 hour before serving. Will keep for 3 days in refrigerator.
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