This pickled shrimp recipe is the one that everyone loves. It takes a little prep with the peeling and deveining of the shrimp, but it is so worth it!
Starting with the main ingredient, the shrimp! We are lucky to live in Charleston, South Carolina and have access to the freshest seafood. We will often buy in big batches and freeze for use “offseason.”
Fun fact: “Day Boat Shrimp” is when you walk up to the trawlers and buy the shrimp the day they bring it in. So fresh! If you don’t have access to seafood, this recipe will work with frozen shrimp as well.
To make the most of your time, start your boiling water while you prep the onions and lemons. I boil my shrimp in Old Bay Seasoning and lemons, and the minute they turn pink I suggest removing them from the boiling water and placing on ice to stop the cooking process.
I typically slice my onions and prepare the marinade while the shrimp are boiling and chilling. Don’t skimp on the celery seed, and add hot sauce to taste. Once the shrimp are pink immediately remove from water and place on ice. Peel, devein and add to the marinade mixture. Let the shrimp mixture marinade for at least 12 hours before serving. The longer it can sit, the better the flavor will be and it will last about a week.
When serving: Add lemon slices and make sure to include the onions- people love them too!
Hope you and your crew will enjoy this recipe as much as we do! Tag me on Instagram in a picture if you make it. Click here for more easy, yummy recipes. You can follow @thecollarfind on Instagram and Pinterest for prep videos and more fun finds!
