Pickled Shrimp

A fresh take on Pickled Shrimp is a new summer go-to.

We grew up eating Pickled Shrimp by the pool in the summer, using toothpicks to retrieve the shrimp out of a big bowl. I don’t remember what veggies were in the bowl, but I do remember it all came together with one secret ingredient: Wish-Bone Italian Dressing. 

It has been years since I have even seen a bottle of Wish-Bone Italian Dressing. And it also has been years since I’ve had Pickled Shrimp. Thinking this would be something my family would enjoy this summer (not sure my children have ever had Pickled Shrimp?), I decided to upgrade the process.

This Pickled Shrimp combines plenty of crunchy, pickle-y veggies with shrimp that has been seasoned with Old Bay spices and a dressing that is tangy and bright. If you are a fan of vinegary things, it will be irresistible. Cold and crunchy, fresh and pretty, this Pickled Shrimp recipe could be our new summer go-to.

Pickled Shrimp

2 pounds shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
1 ½ cups white wine vinegar
½ cup olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon fennel seeds
1 tablespoon Kosher salt
1 teaspoon freshly ground pepper
1 large fennel bulb, cored and thinly sliced
1 small red onion, sliced thin
1 red bell pepper, sliced thin
1 hatch or poblano chile, sliced thin
1 cup chopped flat-leaf parsley
1 lemon, sliced thin

In a large pot, bring 12 cups of water and Old Bay seasoning to a boil. Add the shrimp, reduce the heat to low, and cook about 2 minutes, or until the shrimp are pink. Drain the shrimp.

Whisk together the vinegar, oil, red pepper flakes, fennel seeds, salt, and pepper. Place the sliced fennel, onion, red bell pepper, chile, and parsley in a large glass bowl or baking dish. Add the warm shrimp, and pour the dressing over. Add the lemon slices and toss everything together, so that the dressing covers the shrimp and vegetables. Cover and refrigerate 8 hours or overnight.