Next-Day Pickled Shrimp

Southern Living
Next-Day Pickled ShrimpRecipe
Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Add Next-Day Pickled Shrimp to your party menu. You make these shrimp ahead to give the flavors plenty of time to meld.
Makes 12 to 15 appetizer servings


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3 pounds peeled, jumbo cooked shrimp with tails
1 small red onion, sliced
1 medium-size yellow bell pepper, sliced
4 fresh bay leaves
1 cup canola oil
1 cup white balsamic vinegar
3 tablespoons sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 teaspoon kosher salt
2 garlic cloves, pressed
1 teaspoon dried crushed red pepper


Hands-on: 20 Minutes
Total: 8 Hours, 20 Minutes
Layer first 4 ingredients in an airtight container. Whisk together oil and next 9 ingredients; pour over shrimp mixture. Cover and chill 8 to 24 hours, stirring occasionally. Serve with a slotted spoon.

Created date

April 2013