Pickled Shrimp



12 servings

Recipe from

Oxmoor House


5 pounds medium shrimp, peeled, deveined, and cooked
2 medium onions, thinly sliced
3 cups vegetable oil
2 cups vinegar
3 teaspoons celery seeds
2 tablespoons capers, undrained
8 bay leaves
6 drops hot sauce
Lettuce leaves


Place shrimp and onion in a large mixing bowl.

Combine oil, vinegar, celery seeds, capers, bay leaves, and hot sauce in a jar. Cover jar tightly, and shake vigorously. Pour marinade over shrimp and onion mixture; toss well. Cover and refrigerate overnight.

Remove bay leaves; discard. Toss mixture well before serving.