Pickled Shrimp

9 ingredients
4 steps

Ingredients

  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons kosher salt, divided
  • 3 large lemons, zested and juiced
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons pickling spice
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 cup extra-virgin olive oil
  • 3 large shallots, thinly sliced lengthwise

Directions

  1. 1
    Fill a large bowl with ice-cold water.
  2. 2
    Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
  3. 3
    Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
  4. 4
    Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

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