Pickled Shrimp

Preparation info

  • Serves


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Based on a Carolina Low Country classic, this dish has lots of shrimp and plenty of colorful vegetables. The dish can be made one or two days ahead; the flavor improves as the shrimp marinate.


  • 1 small onion, halved
  • 1 bay leaf
  • 3 allspice berries, crushed
  • 1 teaspoon salt
  • pounds medium shrimp (26 to 30 per pound), peeled with tails left on and deveined
  • ½ cup olive oil
  • ½ cup white wine vinegar
  • ½ red (bell) pepper, stemmed and seeded, cut into thin strips
  • ½ yellow bell pepper, stemmed and seeded, cut into thin strips
  • ½ cup coarsely chopped dill, including thin stems
  • ½ cup thinly sliced scallion, cut into diagonals
  • 1 lemon, cut into paper-thin slices, seeds removed
  • 1 garlic clove, bruised
  • 1 strip orange zest (3 × ½ inch), cut into thin julienne strips
  • Freshly ground black pepper
  • Hot pepper sauce


    1. Fill a large saucepan three-quarters full with water. Add the onion, bay leaf, allspice, and salt. Heat to a full rolling boil. Stir in the shrimp and cook, uncovered, stirring occasionally, just until cooked through, about 3 minutes. Drain immediately and rinse with cold tap water.
    2. In a large nonaluminum container with a tight-fitting lid, combine the oil, vinegar, pepper strips, dill, scallion, lemon slices, garlic, orange zest, and a generous grinding of pepper. Add the shrimp and toss to blend.
    3. Cover and refrigerate at least 8 hours or up to 2 days before serving, stirring occasionally. Correct seasonings, if necessary, and add hot sauce to taste. To serve, spoon the mixture into a shallow serving bowl, preferably glass, and serve with picks or small forks.