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Pickled Shrimp

I appreciate this appetizer’s ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.
  • Total Time
    Prep: 45 min. + marinating
  • Makes
    about 1-1/2 dozen

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

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Reviews

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Average Rating:
  • justmbeth
    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.

  • kitchenmagician1953
    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.