Ingredients
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons kosher salt, divided
- 3 large lemons, zested and juiced
- ¼ cup finely chopped flat-leaf parsley
- 2 tablespoons pickling spice
- 2 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 3 large shallots, thinly sliced lengthwise
Why This Recipe Is So Tasty
Kitchen Tips
- Let the shrimp marinate for at least a few hours to fully absorb the brine.
- Avoid overcooking the shrimp before marinating to keep them tender and juicy.
Step 1
Fil a large bowl with ice-cold water and set it aside. Next, bring a big pot of water to a boil over high heat. Once it’s boiling, add the shrimp along with a tablespoon of salt. Turn the heat down to low and cook the shrimp just until they turn pink, which should take about 2 minutes. Drain the shrimp and immediately transfer them to the bowl of ice water to cool for 3 to 5 minutes. After they’re chilled, drain them again.
Step 2
In a separate bowl, mix the remaining tablespoon of salt with lemon zest and juice, chopped parsley, pickling spice, minced garlic, and red pepper flakes. Pour in the olive oil and whisk everything together until well combined.
Step 3
Now, grab a resealable glass jar and layer the shrimp and thinly sliced shallots, alternating between the two until the jar is full. Pour the pickling oil over the top, making sure everything is submerged. Seal the jar and pop it in the fridge for about 24 hours before enjoying.
