Spicy Pickled Shrimp

from ButterYum
makes 2 pounds


  • 2 pounds large or jumbo raw shrimp, peeled and deveined
  • juice of 1 lemon, rind reserved
  • 1 small red bell pepper, sliced
  • 1 small green bell pepper, sliced
  • 1 small yellow bell pepper, sliced

Seasoning Mix:

  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon sweet Paprika (*2 3/4 teaspoons of Old Bay Seasoning may be substituted)


  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1/4 cup white balsamic vinegar or white vinegar
  • 3 cloves garlic, pressed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Kosher salt
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 2 medium shallots, finely sliced


  1. In a small bowl, make the seasoning mix by combining the celery seed, garlic powder, onion powder, lemon pepper and paprika; set aside. 
  2. In a large bowl, place the prepared shrimp and sprinkle with the juice of one lemon; stir and set aside (save the lemon rind for later). 
  3. Sprinkle shrimp with seasoning mix and toss well.
  4. Steam shrimp in about an inch of water that has the reserved lemon rinds cut up and added to it. Steam just until the shrimp are done (as soon as they turn pink); chill shrimp in ice. 
  5. In a large bowl, make the marinade by whisking all the marinade ingredients together. 
  6. Add chilled shrimp and sliced bell peppers to the marinade and toss to coat.
  7. Refrigerate for 4-72 hours.  

adapted from oneperfectbite.com