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Holiday Pickled Shrimp

Holiday entertaining is a breeze when I turn to this special appetizer that can be prepared days in advance. Special spices make it stand out from the usual cold shrimp and cocktail sauce.—Inge Schermerhorn, Kingston, New Hampshire
  • Total Time
    Prep: 25 min. + marinating
  • Makes
    about 6 dozen


  • 2 pounds cooked medium shrimp, peeled and deveined
  • 2 bay leaves
  • 1 cup canola oil
  • 1 cup red wine vinegar
  • 3 tablespoons capers, drained
  • 2 teaspoons celery seed
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon hot pepper sauce
  • 1 large red onion, thinly sliced
  • 2 small lemons, thinly sliced


  • Place shrimp and bay leaves in an 11x7-in. dish. In a small bowl, whisk the oil, vinegar, capers, celery seed, seasoned salt and pepper sauce; pour over shrimp. Top with onion and lemons (dish will be full). Cover and refrigerate for 24 hours.
  • Just before serving, drain and discard marinade and discard bay leaves.

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