Shopping Cart


Posted by Abby Kellie on

Serves 4

*This recipe is great to serve with drinks before dinner or as a packable snack on a picnic or part of a cocktail party menu or to bring tailgating OR atop a salad!


  • 1 cup white wine vinegar
  • 6 slices of fresh ginger
  • 2 tablespoons whole coriander seed
  • 1 tablespoon whole fennel seed
  • 1 tablespoon whole peppercorns
  • 2 1⁄2 lbs large shrimp
  • 1 medium red onion, thinly sliced
  • 1 medium lemon, thinly sliced
  • 1⁄4 cup capers, drained
  • 3 garlic cloves, thinly sliced
  • 1⁄4 teaspoon crushed chile flake
  • 4 bay leaves
  • 3⁄4 cup Extra-Virgin
  • Olive Oil
  • Kosher salt and freshly ground black pepper


  1. In a medium non-reactive pan combine vinegar, 1⁄2 cup water, ginger, coriander and fennel seeds and peppercorns.
  2. Bring to a boil over medium-high heat. Lower the heat and simmer for 10 minutes.
  3. Set the pickling mixture aside and cool completely.
  4. Bring a large pot of salted water to a boil. Add the shrimp.
  5. Remove from the heat and let cook until the shrimp turn pink, about 3 minutes. Drain and submerge in an ice bath.
  6. Let cool completely then peel and devein the shrimp.
  7. Put the shrimp in mason jars with the onion, lemon, capers, garlic and bay leaves - pack everything in tightly.
  8. Whisk olive oil together with chile flake and salt and pepper to taste into the pickling liquid, pour mixture over the shrimp.
  9. Seal jars and refrigerate for at least 24 hours and up to 3 days.
  10. Serve cold or at room temperature.

Older Post Newer Post