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Pickled Shrimp

By Michael Groover


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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

Watch Paula make it here:

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