Citrus-Pickled Shrimp

Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking" overnight in the tangy citrus marinade.

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  • 2 tablespoons Old Bay Seasoning
  • 3 pounds large shrimp, shelled and deveined
  • 6 bay leaves, crumbled
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 3 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 tablespoons crushed mustard seeds
  • 1 tablespoon kosher salt
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon turmeric

How to make this recipe

  1. 1. Add the Old Bay Seasoning to a large pot of water, cover and bring to a boil. Add the shrimp and cook, stirring, until they just start to curl, about 1 minute. Drain and spread on a large rimmed baking sheet. Cool to room temperature.

  2. In a large resealable plastic bag, mix the bay leaves with the lemon and orange juices, garlic, olive oil, onion, mustard seeds, salt, crushed pepper, celery seeds and turmeric. Add the shrimp and seal; refrigerate overnight.

  3. Transfer the shrimp and marinade to a large, shallow bowl and serve.


To devein shrimp, slit the curled side of the shrimp with scissors to expose the intestinal tract (the vein), which can be clear or black. Pull out the veins with the tip of a knife or your fingers.

For shrimp served as finger food, like in this recipe, it?s best to leave their tail shells on so guests can pick them up easily.

Contributed By Published November 2002

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