Food by VICE

Classic Pickled Shrimp Recipe

Simple and classic, pickled shrimp are the perfect party appetizer–or bloody Mary garnish.

by John Besh
Sep 30 2016, 11:57pm

Servings: 4
Prep time: 10 minutes
Total time: 30 minutes


for the shrimp:
4 cups white vinegar
2 cups granulated sugar
1/4 cup kosher salt
1 tablespoon chile flakes
1/2 tablespoon black mustard seeds
1/2 tablespoon whole fennel seeds
2 garlic cloves
2 whole cloves
1 sprig fresh thyme
1/2 yellow onion, diced
12 jumbo shrimp, head and shell on (about 1 pound)

for the remoulade sauce:
2 cups aioli
1 cup creole mustard
1/2 cup ketchup
1/4 cup prepared horseradish
2 tablespoons hot sauce
1/2 tablespoon celery salt
2 ribs celery, minced
kosher salt to taste


1. Pickle the shrimp: In a large saucepan, combine the vinegar, sugar, salt, chile flakes, mustard seeds, fennel seeds, garlic, cloves, thyme, onion, and 2 cups water over medium-high heat. Bring to a boil, then reduce the heat to maintain a simmer and cook for 10 minutes. Strain through a fine mesh sieve set over a bowl into a clean saucepan. Bring the sauce back to a simmer and add the shrimp. Cook for 1 minute, then remove from the heat. Let the shrimp stand for 5 minutes, then add ice to the liquid and cool. Peel and devein the shrimp before serving.

2. Make the remoulade: Combine the aioli, mustard, ketchup, horseradish, hot sauce, celery salt, celery, and salt and serve alongside the pickled shrimp.

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