Pickled Shrimp Platter Recipe

Prepare brine

In a medium saucepan combine 2 cups water, 1 cup white vinegar and 1/2 cup apple cider vinegar. Add 2 tablespoons granulated sugar and 1 tablespoon kosher salt. Stir to combine.

Infuse flavors

Add 2 tablespoons Old Bay seasoning, 1 teaspoon whole black peppercorns, 2 bay leaves, 3 smashed garlic cloves, 3 sprigs fresh dill, and 1/2 teaspoon red pepper flakes (optional) to the saucepan.

Heat brine

Bring the mixture to a gentle simmer over medium heat, stirring occasionally so the sugar and salt dissolve. Once simmering, reduce heat and simmer gently for 3 minutes to bloom the spices. Remove from heat and let cool until just warm (about 15 minutes).

Cook shrimp

While the brine is warming, bring a large pot of water to a rolling boil. Add a pinch of salt and the juice of half the lemon. Add the shrimp and cook until they just turn pink and opaque, 1.5–3 minutes depending on size. Do not overcook; shrimp should be slightly underdone because they'll finish texturally in the brine.

Shock shrimp

Prepare an ice bath: a large bowl with 4 cups ice and cold water. As soon as shrimp are cooked, use a slotted spoon to transfer them to the ice bath to stop cooking. Leave them in the ice bath for 3 minutes until fully chilled. Drain shrimp and pat dry lightly with paper towels.

Pack jars

If pickling in jars or a shallow container, arrange the chilled shrimp in a single layer or slightly compressed layers. Squeeze the remaining half lemon over the shrimp for brightness.

Pour brine over shrimp

Strain the warm (not hot) brine to remove whole spices and garlic if you prefer a clearer liquid, or leave them in for more intense flavor. Pour the brine over the shrimp so they are fully submerged. Add any remaining dill sprigs to the jar. Let come to room temperature (about 30 minutes).

Refrigerate to pickle

Cover the container and refrigerate for at least 4 hours, preferably overnight. For best flavor and firm texture, refrigerate 12–24 hours. The shrimp will take on the Old Bay and vinegary flavors and become nicely pickled.

Arrange

Remove shrimp from brine with a slotted spoon and arrange on a chilled platter. Reserve some pickling liquid if you like to serve in a small bowl for dipping or to drizzle over the platter.

Garnish

Garnish the shrimp with extra fresh dill sprigs and lemon wedges. Place cocktail sauce and crackers or toasted baguette slices on the platter.

Serve

Serve chilled. Pickled shrimp will keep in the refrigerator up to 3 days; discard after that. If you left whole spices in the brine, strain them out before long storage to keep flavors balanced.