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Overnight Pickled Shrimp

Servings 6

Ingredients

  • 24 oz extra large peeled and deveined cooked shrimp, tails on
  • 1 sweet onion, thinly sliced
  • 1 lemon, thinly sliced
  • 3/4 cup cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup capers with juice
  • 1 teaspoon celery seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3-4 dashed tabasco sauce

Instructions

  1. In a one gallon zip top bag, combine all ingredients except the shrimp. Mix well, add the shrimp. Zip top the bag and toss the shrimp in the mixture a few times, refrigerate overnight. Toss the shrimp occasionally - after 24 hours, drain and serve.