The All Natural
Attitude Adjustment

Pickled Shrimp

By Fish Talk Radio
Pickled Shrimp

Those of you might not think this shrimp looks really appetizing – but trust me, it tastes delicious. Keep refrigerated and it will keep for some time for you. Great appetizer for a football party or backyard bbq.


  • Pickled Shrimp
  • 2 1/2 pounds shrimp
  • 1/4 cup pickling spice
  • 2 quarts water for boiling shrimp
  • 1 medium onion quartered
  • 3 – 4 bay leaves
  • 1 lemon cut into 5 – 6 slices
  • 1 cup artichoke hearts optional
  • 1 cup button mushrooms optional
  • Marinade
  • 1 1/4 cup canola oil
  • 3/4 cup white vinegar
  • 1 1/2 teaspoons Kosher salt
  • 2 1/2 teaspoons celery seed
  • 2 1/2 tablespoons capers with juice
  • 1 tablespoon Tabasco sauce


  1. Heat marinade ingredients in a medium saucepan over medium heat. Bring to boil to blend flavors. Remove from heat and thoroughly cool marinade.
  2. Bring water and pickling spice to a boil over high heat for 4 – 5 minutes. Add shrimp and cook until just pink. Drain shrimp through colander. Place in large jars or a container with onion, bay leaves, lemon slices, artichoke hearts and mushrooms. Pour marinade over. Refrigerate for 12 hours before eating.
  3. Keep refrigerated.

The Sport Chef Scott Leyseth Pickled Shrimp

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Hosted by John Henigin

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