Pickled Shrimp (New Orleans Style)

Pickled Shrimp (New Orleans Style)


What You’ll Need

  • 3 pounds raw large shrimp (shells and tails on)
  • 1 large sweet onion cut into quarters and sliced
  • 1 1/2 teaspoon celery seed
  • 1 cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 6 garlic cloves thinly sliced
  • 14 bay leaves
  • 1 teaspoon fennel seed
  • 1 1/2 teaspoon mustard seed
  • 2 teaspoons dried chili seeds
  • 1 teaspoon white pepper
  • 1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
  • 2 fresh lemons sliced, plus ½ cup fresh lemon juice



Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on. Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently.


Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.


Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.

Note: you will need 3 large scallops for each shell