Pickled Shrimp (Michael’s recipe)

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Pickled Shrimp (Michael’s recipe) Pickled Shrimp (Michael’s recipe) Recipe Courtesy of

Servings: 10 appetizer servings
Prep Time: 30 min
Cook Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

7 1/2 cups water
2 1/2 lbs unpeeled fresh shrimp
3   medium onions, sliced
1 cup cider vinegar
1 tablespoon lemon juice
4   bay leaves
2   whole cloves garlic, peeled
whole peppercorns
fresh ground pepper




Boil water, add shrimp and cook until just pink, no more than 3 to 5 minutes.  Drain well and rinse in cold water to prevent further cooking.  Peel and devein shrimp, leaving tails on.  In large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full.  Pour vinegar over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients.  Seal jar tightly and chill for a few days up to two weeks.  Turn jar upside down to remix every other day or so.  Serve chilled as an appetizer. 

* Note:  for larger shrimp you may need a larger jar and adjust ingredients accordingly.

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Reader Comments:


Can not wait to try this hope it taste as good as I remember having it many years ago.

By Cassandra Bottos on April 25, 2013


So easy to make and everyone loves it. Serve with crackers and cheese. You can't go wrong

By Anonymous on April 01, 2010

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