Pickled Shrimp

Pickled Shrimp


  • 1 lb of medium sized shrimp (the smaller ones are better for this recipe)
  • 1/4 of a large onion, sliced into thin strips
  • 1/4 of a large green bell pepper, sliced into thin strips
  • capers – 1-2 tbsp
  • 24 oz bottle of ketchup – try to get the kind with no high fructose corn syrup
  • 1-2 tbsp of good mustard – suggest adding one tbsp then tasting your sauce
  • 1 cup of white vinegar
  • drizzle of olive oil, 1-2 tbsp
  • salt and pepper, to taste


Boil your shrimp in old bay with a few bay leaves.  The minute they start to float and turn pink pull them out.  They will not be cooked all the way, the vinegar will do the rest.  Peel your shrimp and set aside.  Combine all the rest of your ingredients for your sauce and taste it before adding your semi-raw shrimp.  It should be tangy, spicy and sweet without too much of a ketchup taste.  Adjust your vinegar, mustard, salt and pepper to taste.  Once satisfied with your sauce mix in your shrimp.  Cover and refrigerate overnight or at least 8 hours.  If you don’t want to let the vinegar cook your shrimp the rest of the way, just boil them as you would for boiled shrimp and then let them chill in the fridge with the rest of the ingredients for at least a couple hours.  Serve with crackers.