Easy Pickled Shrimp

The key to success with this recipe is not overcooking the shrimp. As the shrimp marinate, the vinegar and lemon continue to firm the texture or "cook" the shrimp. Leftovers can be refrigerated in the marinade up to 2 days and will become even tastier with time. Serve with crusty bread to soak up the flavorful juices, if desired.

Yield: 6 servings (serving size: 6 shrimp)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Protein: 15.7g
  • Carbohydrate: 1.3g
  • Cholesterol: 146mg
  • Iron: 2.3mg
  • Sodium: 377mg
  • Calories from fat: 24%
  • Fiber: 0.1g
  • Calcium: 32mg


  • 2 teaspoons olive oil
  • 36 peeled and deveined medium shrimp (about 1 pound)
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced green bell pepper strips
  • 1 medium red onion, quartered and thinly sliced crosswise
  • 1/2 lemon, thinly sliced
  • 1 1/2 cups water
  • 1/2 cup white vinegar
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pickling spice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 3 bay leaves


  1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes or until shrimp begin to turn pink. Place shrimp in an 11 x 7-inch baking dish. Top evenly with bell pepper, onion, and lemon slices.
  2. Combine water and next 7 ingredients in a small bowl; pour evenly over shrimp. Cover and marinate shrimp at least 24 hours. Remove shrimp from marinade with a slotted spoon, and serve with wooden picks.
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