ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Charleston Harbor Pickled Shrimp

Yield Makes 8 servings


  • 2 quarts water
  • 1 pound unpeeled, medium-size fresh shrimp
  • 3 tablespoons Creole seasoning
  • 1 small onion,cut in half and sliced
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 1/2 cups water
  • 1/2 cup white vinegar
  • 1 tablespoon salt

How to Make It

  1. Bring 2 quarts water to a boil in a Dutch oven; add shrimp and Creole seasoning, and boil 2 minutes or just until shrimp turn pink; drain.

  2. Peel shrimp, and devein, if desired.

  3. Place shrimp in a bowl or jar. Top with onion and peppers. Stir together 1 1/2 cups water, vinegar, and salt; pour over peppers. Cover and chill 8 hours. Drain before serving.