The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pickled Shrimp


For Marinade

½ cup olive oil

½ cup champagne vinegar

3 cloves garlic, minced

⅛ teaspoon cayenne pepper

½ teaspoon ground black pepper

1 teaspoon Kosher salt

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon sugar

For Pickled Shrimp

2 teaspoons Old Bay seasoning mix

1 pound shrimp, 16 to 20 count, peeled and deveined

½ onion, thinly sliced

½ red bell pepper, sliced

½ yellow bell pepper, sliced


  1. In a small bowl, combine shrimp and Old Bay, toss well to coat. Place shrimp in a steamer basket over boiling water, cover, and cook until pink, about 5 minutes.
  2. Layer shrimp, onions, and peppers in a glass bowl or jar. Whisk together remaining ingredients and pour over shrimp. Refrigerate at least 24 hours before serving.
Print Recipe