Recipes

Spiced 7 Up Pickled Shrimp Recipe

By: The Local Palate
Ricky Moore makes the seasoning for his Pickled Shrimp recipe in a bowl

Ricky Moore of Saltbox Seafood Joint in Durham, North Carolina, shares his spiced pickled shrimp recipe. Seasoned with bay leaves, garlic, Texas Pete, and 7 Up, this pickled shrimp recipe packs tangy flavor into each bite, making them the for the perfect topping for canapés.

recipe heading-plus-icon

yields

Serves 8

    Ingedients
  • 2 pounds extra-large shrimp, peeled and deveined
  • Salt
  • 8 cups of ice
  • ½ cup 7 Up
  • ½ cup apple cider vinegar
  • ¼ cup sugar
  • 2 garlic cloves, smashed and peeled
  • 3 bay leaves
  • 1 tablespoon of pickling spice
  • 1 cup extra virgin olive oil
  • ¼ cup capers
  • 2 tablespoons dijon mustard
  • 2 tablespoons dill, chopped
  • 1 tablespoon Texas Pete hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup red onion, thinly sliced into slivers
  • 1 lemon, cut into 6 wedges
steps
  1. Combine four cups cold water, shrimp, and two teaspoons salt in a dutch oven. Set over medium-high heat and cook, stirring occasionally, until water is 170 degrees and shrimp just begin turning pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes more. Stir in ice and let shrimp cool completely, about 5 minutes. Drain and transfer to a paper towel-lined baking sheet; pat dry.
  2. In a large, heat-resistant mixing bowl, combine vinegar, sugar, garlic, bay leaves, and pickling spice and microwave until hot, about 2 minutes. Stir to dissolve sugar, and let cool completely. Whisk in oil, capers, mustard, dill, hot sauce, and Worcestershire; add salt to taste.
  3. Stir red onion, lemon wedges, and shrimp into vinegar mixture until thoroughly combined. Use spoon to push and submerge shrimp in marinade, then place a small plate on top to keep submerged.
  4. Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. Use slotted spoon to remove shrimp from marinade when ready to serve.
  • Recipe By
    Ricky Moore from Saltbox Seafood Joint in Durham, North Carolina
  • Contributing City
    Raleigh

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