Photo: Jim Franco; Styling: Buffy Hargett Photo by: Photo: Jim Franco; Styling: Buffy Hargett

Spicy Pickled Shrimp

Southern Living MARCH 2010

  • Yield: Makes 12 servings
  • Prep time:15 Minutes
  • Other time:23 Minutes


  • 2 pounds unpeeled, large raw shrimp (26/30 count)
  • 3 small white onions, thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup tarragon vinegar
  • 2 tablespoons pickling spices
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 1/4 cup chopped fresh parsley


1. Peel shrimp; devein, if desired.

2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water.

3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.


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Spicy Pickled Shrimp recipe