Pickled Shrimp

Jalapeño and garlic make this sweet-and-spicy appetizer one you'll return to over and over again. Fast Hors d'Oeuvres

Total Time:
30 mins
4 1-course servings


  • 1 pound shelled and deveined large shrimp

  • 1 small red onion, halved and thinly sliced

  • 1 jalapeño, thinly sliced crosswise

  • 1 cup red wine vinegar

  • 1/2 cup water

  • 2 tablespoons sugar

  • 3 garlic cloves, peeled and crushed

  • 1 bay leaf

  • 1/2 teaspoon black peppercorns

  • 1/2 teaspoon mustard seeds

  • 2 tablespoons extra-virgin olive oil


  1. In a large pot of boiling salted water, simmer the shrimp until just white throughout, about 2 minutes. Drain and transfer to an 8-by-11-inch glass or ceramic dish. Scatter the onion and jalapeño over the shrimp.

  2. In a small saucepan, combine the vinegar, water, sugar, garlic, bay leaf, peppercorns and mustard seeds and bring to a simmer; stir until the sugar is dissolved. Pour the pickling liquid over the shrimp and let cool. Cover and refrigerate for at least 2 hours or up to 6 hours.

  3. Using a slotted spoon, transfer the shrimp with the onion and jalapeño to a medium bowl. Add the olive oil and season with salt, then toss and serve.

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