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Next-Day Pickled Shrimp

Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Hands-on time 20 mins
Total time 8 hrs, 20 mins
Yield Makes 12 to 15 appetizer servings
Add Next-Day Pickled Shrimp to your party menu. You make these shrimp ahead to give the flavors plenty of time to meld.


  • 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

How to Make It

  1. 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.