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Wit-Pickled Shrimp

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Pickled shrimp are a Southern staple: Serve these tasty morsels in a glass jar or bowl with saltines, or skewer a few to garnish a Bloody Mary.

Makes: 5 cups

  • 2 cups white wine vinegar
  • 24 oz. witbier
  • ½ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons whole peppercorns
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1 lb. cooked shrimp
  • 2 medium carrots, peeled and sliced
  • 1 small red onion, sliced
  • 1 fresh red chile, such as Fresno or
  • jalapeno, sliced
  • ¼ cup fresh parsley sprigs
  • 4 cloves garlic, sliced


1. In a large pot over high heat, bring witbier, vinegar, oil, lemon juice, peppercorns, bay leaves and salt to a boil and cook for 5 minutes. Pour into a bowl large enough to contain all of the ingredients and let cool to room temperature.

2. Add the shrimp, carrots, onion, chile, parsley and garlic to the liquid. Refrigerate for at least 12 hours and up to 2 days.


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