Pickled Shrimp and Peppers


Recipe courtesy of The Louisiana Seafood Bible: Shrimp by Jerald and Glenda Horst

Serves 6

  • 2 pounds peeled shrimp
  • 2 medium red onions, sliced into thin rings
  • 1/2 cup cubed green bell pepper
  • 1/2 cup cubed red bell pepper
  • 1½ cups vegetable oil
  • 1½ cups white vinegar
  • 1/2 cup sugar
  • 1½ teaspoons salt
  • 1½ teaspoons celery seed
  • 4 whole cloves garlic
  • 2 tablespoons capers with juice

Pickled Shrimp and Peppers

Pickled Shrimp and Peppers
Click image to enlarge


Place shrimp in boiling, salted water and simmer 3 – 5 minutes until pink but still tender.
Drain and rinse the shrimp.

Alternate layers of shrimp, onion rings, and pepper in a sealable container. Combine the remaining ingredients and pour over the shrimp.
Close the container and put in the refrigerator for 12 hours or more.

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