Jalapeño-Pickled Shrimp and Vegetables

Chef Donald Link adds extra flavor to his shrimp by poaching them in lemon-and-bay-leaf-infused water, before pickling them with a tasty mix of vegetables. Slideshow: More Shrimp Recipes 

Jalapeño-Pickled Shrimp and Vegetables
Photo: © John Kernick
Active Time:
30 mins
Total Time:
4 hrs 30 mins
1 pound



  • 3 cups water

  • 1 cup red wine vinegar

  • 1/2 cup diced carrot

  • 1/2 cup diced trimmed shiitake mushrooms

  • 1/2 cup diced turnip

  • 1 jalapeño, thinly sliced crosswise

  • 2 tablespoons sugar

  • 1 tablespoon kosher salt

  • 1 tablespoon dried oregano

  • 1 teaspoon ground fennel

  • 1 teaspoon crushed red pepper

  • 1 teaspoon black pepper


  • 8 cups water

  • 1 lemon, halved

  • 5 bay leaves

  • 1 tablespoon kosher salt

  • 2 teaspoons cayenne

  • 1 pound shell-on large shrimp


Make the pickle

  1. In a medium saucepan, combine all of the ingredients and bring just to a boil, stirring to dissolve the sugar and salt. Transfer the pickling mixture to a large bowl and let cool completely.

Meanwhile, prepare the shrimp

  1. Wipe out the saucepan. Add all of the ingredients except the shrimp and bring to a boil for 2 minutes. Add the shrimp and cook over moderately high heat until just white throughout, 2 to 3 minutes. Drain and transfer the shrimp to an ice bath to cool. Add the shrimp to the pickle, cover and refrigerate for 4 to 5 hours. Drain and peel the shrimp and serve with the pickled vegetables.

Make Ahead

The drained pickled shrimp can be refrigerated for up to 3 days.

Serve With

Jalapeño-spiked mayonnaise.

Suggested Pairing

Pair this excellent shrimp dish with a tangy, citrusy Sauvignon Blanc.

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