Recipe: Lowcountry Pickled Shrimp
We love this refreshing and unique way to enjoy summer shrimp. Make it as an appetizer for a cheese and cracker plate or add it to a barbecue plate as a light and tangy side dish. We discovered that any leftovers are also delicious as a taco filling!
- 2 quarts water
- 1 Tbsp. Shrimp & Crab Boil
- 1 lb. medium to large shrimp, fresh or frozen, shell on
- 1 Tbsp. seafood seasoning of choice:
- Cape Hatteras Smoked Seafood Seasoning
- or Coastal Bay Seasoning
- 1 tsp. kosher salt
- 1 tsp. sugar
- 1 cup fresh squeezed citrus juice, ideally equal parts grapefruit, lemon, and orange juice
- 1/2 cup vinegar (rice, white wine, or apple cider)
- 1 shallot, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1 sprig fresh thyme (optional)
- 1 sprig fresh dill (optional)
Bring water and Shrimp & Crab Boil to a rolling boil over high heat. Turn heat off and add shrimp. Let shrimp sit in hot water to cook until pink and slightly firm, 1 to 2 min. for fresh shrimp or 3 to 4 min. for frozen shrimp. Drain and rinse shrimp with cold water (or set in an ice water bath) to stop the cooking. In a medium glass bowl, whisk seasoning of choice with salt, sugar, citrus juice, and vinegar until salt and sugar are dissolved. Peel shrimp and add them to the citrus mixture. Stir in shallots. Add jalapeños and fresh herbs, if using. Cover bowl with plastic wrap and refrigerate for at least 4 hours or up to overnight. Enjoy pickled shrimp within 24 hours of refrigerating them.
Serve as a party appetizer with crackers and cheese. Makes a refreshing side for a summertime barbecue. Use as a filling for chilled tacos topped with cherry tomatoes and cilantro.