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Close-up shot of a chilled serving platter on the white marble cooktop, beautifully arranged with marinated shrimp, lemon slices, and onions. The shrimp glisten with the flavorful marinade, ready to be enjoyed

Pickled Shrimp with Herbs Recipe

This marinated shrimp salad is a tangy, zesty dish packed with bright flavors from cider vinegar, capers, and lemon. Perfect for summer gatherings, it gets even better after chilling overnight!
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Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: seafood, southern
Calories: 244
Ingredients Equipment Method

Ingredients
  

  • 1 Vidalia or sweet onion thinly sliced
  • 1 lemon thinly sliced
  • 3/4 cup cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup capers with their juices
  • 3/4 teaspoon celery seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Splash of Tabasco sauce to taste
  • 1 1/2 pounds 41/50 count peeled and cooked shrimp

Equipment

  • Large bowl (for mixing and marinating)
  • Knife & cutting board (for slicing onions and lemon)
  • Measuring cups & spoons
  • Spoon or spatula (for mixing)
  • Airtight container (for storage)

Method
 

  1. Prepare Ingredients: Thinly slice onion and lemon.
    Close-up shot of a glass cutting board on the white marble cooktop, with a sharp knife slicing a Vidalia onion into thin rings. Nearby, a bright yellow lemon is being sliced into even rounds, releasing fresh citrus aroma
  2. Mix Marinade: In a large bowl, combine vinegar, oil, capers, celery seeds, sugar, salt, and Tabasco.
    Close-up shot of a glass mixing bowl on the white marble cooktop, filled with cider vinegar, canola oil, capers with their juices, celery seeds, sugar, salt, and a splash of Tabasco. A whisk rests inside, ready to combine the ingredients into a tangy marinade
  3. Add Shrimp: Toss cooked shrimp with the marinade until well coated.
    Close-up shot of a glass mixing bowl on the white marble cooktop, with freshly cooked shrimp being added to the prepared marinade. The shrimp glisten as they are tossed with thinly sliced onions, lemons, and capers
  4. Refrigerate: Cover and chill for at least 24 hours, stirring occasionally.
  5. Serve: Enjoy chilled as an appetizer or side dish.
    Close-up shot of a chilled serving platter on the white marble cooktop, beautifully arranged with marinated shrimp, lemon slices, and onions. The shrimp glisten with the flavorful marinade, ready to be enjoyed