Citrus Pickled Shrimp

This wonderful recipe for lightly pickled shrimp is an entertaining staple in my home. It’s also a great dish to have available when hosting house guest.   It can be prepared days in advance and transformed into a variety of dishes.  Simply pour into a serving dish for an instant appetizer.  Create a brightly flavored side dish by draining some of the brine, heating and tossing with zucchini noodles.  Add the pickled shrimp and your side dish is prepared.  For a heartier dish toss pickled shrimp with cooked quinoa, black beans and cilantro leaves.  I've enjoyed a few pickled shrimp as a garnish in my Butternut Squash Bisque.  Whether your citrus pickled shrimp is an appetizer or a side dish, it’s always a welcome addition to any meal.  It’s such a favorite that I’ve prepared it in individual jars for edible gift giving, too! 


Citrus Pickled Shrimp

Servings: 12-14

2 cups canola oil

1 ½ cups rice vinegar

1/3 cup fresh orange juice

3 Tablespoons sugar

1 ½ teaspoons salt

1 teaspoon celery seed

1 teaspoon Tabasco sauce

½ teaspoon chili pepper flakes

¼ teaspoon nutmeg

3 lbs. (41-60 shrimp per pound) peeled and uncooked shrimp

¼ cup capers

¼ of a red onion, thinly sliced

3 cloves garlic, thinly sliced

1 navel orange, thinly sliced

1. In an extra large bowl, whisk together the oil, vinegar, orange juice, sugar, salt, celery seed, Tabasco, pepper flakes and nutmeg until sugar is dissolved.  Set aside.

2. In a large pot of boiling salted water, cook shrimp until pink in color and opaque in center, 2-3 minutes.

3. Drain in a colander.  Rinse under cold running water until shrimp are cool.

4. Transfer shrimp to brine.  Add the capers, red onions, garlic and orange slices.  Toss to combine.  Transfer to a storage container, cover and refrigerate for 24 hour.  Serve chilled.

Do Ahead: Citrus pickled shrimp can be made and refrigerated up to 5 days ahead.