Pickled Shrimp Recipe

4.5 2 2
Pickled Shrimp Recipe
Pickled Shrimp Recipe photo by Taste of Home
Publisher Photo

Pickled Shrimp Recipe

Read Reviews
4.5 2 2
Publisher Photo
I appreciate this appetizer’s ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + marinating
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + marinating

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons celery seed
  • 1 garlic clove, minced
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon hot pepper sauce
  • 1 pound cooked large shrimp, peeled and deveined
  • 1 small onion, thinly sliced and separated into rings
  • 2 bay leaves

Directions

In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours.
Drain and discard marinade and bay leaves. Yield: about 1-1/2 dozen.
Originally published as Pickled Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p21

Nutritional Facts

3 each: 132 calories, 6g fat (1g saturated fat), 115mg cholesterol, 153mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 16g protein.

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons celery seed
  • 1 garlic clove, minced
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon hot pepper sauce
  • 1 pound cooked large shrimp, peeled and deveined
  • 1 small onion, thinly sliced and separated into rings
  • 2 bay leaves
  1. In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours.
  2. Drain and discard marinade and bay leaves. Yield: about 1-1/2 dozen.
Originally published as Pickled Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPickled Shrimp

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 129404
Reviewed Jan. 2, 2012

"Great substitute for normal shrimp cocktail. Great for doing ahead. Next may add more red pepper and pepper sauce for more spice."

MY REVIEW
kitchenmagician1953 User ID: 6035970 129342
Reviewed Jun. 11, 2011

"I thought the ingredients used were well balanced and not overpowered with tartness. However, I did modify this recipe to a more Latin taste, by serving this on guacamole topped Tostitos mini bowl chips. I substituted catsup for the tomato paste, reducing the sugar to 1 teaspoon, resulting in the same effective sweetness. I also substituted green onions/scallions for the regular onion and added fresh chopped cilantro to the marinade. I placed the guacamole in the chip bowl, topped it with the shrimp and garnished it with a sprig of cilantro."

Loading Image