Ingredients
Scale
- 1pound large shrimp, peeled and deveined
- 1 cupwhite wine vinegar
- 1/2 cupwater
- 1/4 cupolive oil
- 2 tablespoonssugar
- 1lemon, thinly sliced
- 1small red onion, thinly sliced
- 2cloves garlic, minced
- 1 teaspoonmustard seeds
- 1 teaspooncoriander seeds
- 1 teaspoonwhole black peppercorns
- 1/2 teaspoonred pepper flakes
- 2bay leaves
- Fresh dill, for garnish
- Kosher salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process.
- In a saucepan, combine vinegar, water, olive oil, sugar, lemon slices, onion, garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and bay leaves. Simmer for 10 minutes.
- Pour the hot brine over the cooled shrimp. Add fresh dill and a pinch of kosher salt.
- Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Serving Suggestions:Serve the pickled shrimp chilled as a refreshing starter or atop a crisp salad for a light meal.
Storage Tips:Keep the shrimp in its brine in a sealed container in the refrigerator for up to 5 days.
Ingredient Substitutions:If white wine vinegar is too sharp, apple cider vinegar offers a milder tang. Also, fresh parsley can be used in place of dill for a different herbal note.