Spicy Citrus Pickled Shrimp


1 medium red onion, quartered
4 bay leaves
1 cinnamon stick
4 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black peppercorns
1 teaspoon celery seed
1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on
1 lemon, thinly sliced
2 red onions, thinly sliced
1 cup orange juice
1 cup apple cider vinegar
1/2 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons crushed red pepper flakes (use less if you don’t like things spicy)
1 teaspoon unrefined cane sugar
1/3 cup roughly chopped fresh flat-leaf Italian parsley for garnish
Tortilla chips or crackers, for serving

For the cooking liquid: Place 8 cups water in a large pot and bring to a boil. Add quartered onion, 4 bay leaves, cinnamon stick, garlic cloves, kosher salt, peppercorns, and 1 teaspoon celery seeds.
Once boiling, remove from heat, add shrimp, and cook until bright-pink and firm, about 2 minutes. Drain and rinse to prevent further cooking.
For the pickle: Place shrimp in a large nonreactive bowl. Add thinly sliced lemon and onions, orange juice, white wine vinegar, lemon juice, olive oil, the remaining bay leaf, red pepper flakes, sugar, and remaining 1 teaspoon of celery seeds. Mix well.
Cover and refrigerate until thoroughly chilled, at least 2 hours to overnight.
To serve: Fold in the parsley just before serving. Serve with toothpicks or on crackers or chips.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 57 kcal | Servings: 12 servings

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