John Besh's Pickled Shrimp


Recipe courtesy of My Family Table by John Besh

Serves 10



  • 2 cups rice wine vinegar
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup sugar
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon coriander seed
  • 1 tablespoon mustard seed
  • 1 tablespoon peppercorns
  • 1 tablespoon red chili flakes
  • 2 bay leaves
  • Pinch kosher salt


  • 12 baby carrots, peeled
  • 12 green beans
  • 12 pearl onions, peeled
  • 12 okra pods
  • 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

Besh Pickled Shrimp

Click image to enlarge



For the brine, combine all the ingredients in a large saucepan. Add 2-1/2 cups water and bring to a boil.

Remove from the heat and allow to cool slightly.

Pack all the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you're ready.

Chef's Note: This recipe requires high-quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the waters I know. It's better to find the best shrimp than to worry about whether they've been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality are frozen. This is where a trusty fishmonger makes all the difference. 

You can mix up your vegetables with the shrimp, using whatever's fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, mirliton, and/or okra.


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