This takes about 10 minutes of actual work. Maaaaaaaaaybe 15 if you’re very distracted by the glorious spectacle that is the Bachelorette this season. Just put it all in a jar and then stick it in the fridge for at least 24 hours and wait for the magic to happen. Then eat it all – lemons, onions, and of course the shrimp. Put it on a salad, pile it on some crusty bread, toss it in hot pasta, or just pluck those juicy guys right outta the jar.
1 lb large shrimp peeled and de-veined*
½ C apple cider vinegar
½ C unseasoned rice wine vinegar
2 T C canola or vegetable oil
1/2 C water
¼ C capers with brine
1 tsp kosher salt
1 T sugar
½ tsp chili flakes
½ tsp old bay
½ tsp brown mustard seeds
¼ C parsley, roughly chopped
¼ C dill, roughly chopped
½ red onion, sliced thin
1 lemon, sliced thin
Bring 4-6 cups of water to a boil in a medium saucepan. Add shrimp and cook for 3 minutes. Drain and rinse under cold water. Set aside.
Place all remaining ingredients in a glass jar or container with a tight fitting lid. Stir to combine and dissolve sugar and salt completely.
Add shrimp, pushing them down into the liquid so all of them are covered with the brine. Cover and refrigerate for 24 hours.
Serve lightly chilled or at room temperature.
* You can ask your fish monger to do this for you, or if you buy them frozen you can usually find them this way – it should say on the package.
Take your shrimp out of the fridge about 10 minutes prior to eating – they taste better when they’re not icy cold.
These will keep for a week (possibly longer) in the fridge so long as the shrimp are submerged in the brine. Personally I think they’re best on day three.
Keywords: easy pickled shrimp, cold appetizer, summer snack