SPICY LEMON PICKLED SHRIMP
If you like a little spice in your life, then Spicy Lemon Pickled Shrimp is your perfect Summertime appetizer!
I find recipes that don’t require the oven taste even better in the throes of mid-Summer heat. That’s why this tasty recipe for Spicy Lemon Pickled Shrimp ends up on my Summer entertaining menus more times than not. Everyone loves them!
But I don’t limit making them to just the Summer, they are fabulous during the winter holiday season too!
You’ll find the printable recipe card at the end of this post.
HOW TO PICKLE EVERYTHING GUIDE – Recipes, Instructions & PDF
If you want to learn everything there is to know about pickling just about anything, then you’re going to need to read this post!
Learn how to pickle so many things into tasty nibbles like:
- Fruits – Cherries, peaches, plums, watermelon and more
- Fresh vegetables – cauliflower, green beans, okra, radishes and more
- Corned Beef and Pickled Pork recipes
- Pickled Seafood – Shrimp, mussels and scallops
Plus I’ve created a valuable resource to use for pickling anything you can get your hands on! It’s my How to Pickle Everything Guide PDF, chock full of instructions, tips and recipes!
Click here to read: How to Pickle Everything Guide – Recipes, Instructions & PDF
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- 8 bay leaves, divided
- 1/2 cup Old Bay Seasoning, divided
- 1 Tbs. onion powder
- 1 Tbs. hot sauce
- 2 lbs. medium shrimp (26-30 count)
- 1/4 tsp. caraway seeds
- 1/2 tsp. whole allspice berries
- 1 tsp. celery seeds
- 2 large shallots, peeled and thinly sliced
- 2/3 cup fresh lemon juice
- 2 cups extra-virgin olive oil
- 1/3 cup fresh flat-leaf parsley, finely chopped
- 2 Tbs. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. crushed red pepper flakes
- 1 Tbs. garlic, minced
- 3 lemons, thinly sliced, ends and seeds discarded
- Place a large, rimmed baking sheet in the refrigerator to chill. Then put 10 cups water, 4 of the bay leaves, 1/4 cup of the Old Bay Seasoning, onion powder and hot sauce in a large pot over high heat. Bring flavored water to a boil, reduce to medium and simmer, covered, for 5 minutes.
- After the 5 minutes, return heat to high, and add shrimp. Stir and cook shrimp until just barely cooked through. (about 3-4 minutes - they will finish cooking in their shells as they cool)
- Drain and lay shrimp in a single layer on the chilled baking sheet. After 2 minutes, return baking sheet to the refrigerator to finish cooling. When the shrimp are cool, peel and de-vein the shrimp, and place in a medium bowl.
- Add remaining 1/4 cup Old Bay Seasoning to the shrimp and toss to coat. Grind caraway, allspice and celery seeds in a spice grinder and transfer to a glass 4 cup measure cup.
- To the spices in the measuring cup, add the lemon juice, oil, parsley, red pepper flakes, black pepper and garlic. Whisk the mixture to combine well.
- To each quart jar, add 2 bay leaves and 2 slices of the lemon. Add a layer of shrimp and then alternate layers of lemon slices and shrimp to fill both quart jars.
- Whisk oil mixture and divide it between the 2 jars. Cover and chill at least 24 hours before serving.
Spicy Lemon Pickled Shrimp will last in the refrigerator for up to 6-7 days.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 439Total Fat 38gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 31gCholesterol 160mgSodium 3039mgCarbohydrates 8gFiber 2gSugar 2gProtein 18g