Tangy and Spicy Pickled Shrimp
A zesty, flavorful appetizer that’s perfect for parties or a bold snack. This pickled shrimp packs a punch of spice and tang in every bite!
Ingredients:
1 lb shrimp, peeled and deveined (medium or large)
1 cup water
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon black peppercorns
1 bay leaf
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 small onion, thinly sliced (red or yellow)
Instructions:
1. Prepare the Brine:
In a medium saucepan, combine the white vinegar and water, and bring to a gentle boil over medium heat.
Reduce the heat to low, then stir in the:
Minced garlic
Salt
Sugar
Crushed red pepper flakes
Black peppercorns
Bay leaf
Mustard seeds
Coriander seeds
Simmer the brine for 5 minutes, allowing the flavors to blend.
2. Cook the Shrimp:
Add the shrimp directly to the simmering brine.
Cook for 2-3 minutes, or until the shrimp turn pink and are just cooked through. Avoid overcooking.
Remove from heat and let the shrimp cool in the brine for 10 minutes.
3. Assemble and Marinate:
In a clean glass jar (preferably a quart-sized jar), layer the sliced onion.
Pour the shrimp and brine mixture (including the spices) over the onions in the jar.
Drizzle the olive oil over the top.
Seal the jar tightly with a lid.
4. Refrigerate:
Place the sealed jar in the refrigerator for at least 24 hours to allow the flavors to fully develop.
For the best flavor, marinate for 48 hours.
5. Serve:
Serve your pickled shrimp cold as an appetizer, a topping for crackers, or part of a seafood platter.
Garnish with fresh herbs like dill or parsley for a touch of freshness.
Enjoy:
This Pickled Shrimp is bold, tangy, and spicy — a delightful dish that will impress any crowd! 
Would you like me to suggest a milder version for those who don't like too much spice? Let me know
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