Name: Sweet Heat Jalapeño Pickled Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup rice vinegar; 1/2 cup water; 1/4 cup honey; 2 tablespoons sugar; 1 tablespoon kosher salt; 2 cloves garlic, thinly sliced; 2 fresh jalapeños, thinly sliced; 1/2 small red onion, thinly sliced; 1 teaspoon mustard seeds; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon celery seeds; 1/2 teaspoon smoked paprika; 1/4 cup fresh dill, chopped; 1/4 cup fresh cilantro, chopped; 1 lemon, thinly sliced

These Sweet Heat Jalapeño Pickled Shrimp are bright, tangy, spicy, and lightly sweet. I love making this recipe ahead of time because the shrimp soak up the jalapeño brine and become even more flavorful as they chill.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon black pepper

1 teaspoon salt

1 cup rice vinegar

1/2 cup water

1/4 cup honey

2 tablespoons sugar

1 tablespoon kosher salt

2 cloves garlic, thinly sliced

2 fresh jalapeños, thinly sliced

1/2 small red onion, thinly sliced

1 teaspoon mustard seeds

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon celery seeds

1/4 cup fresh dill, chopped

1/2 teaspoon smoked paprika

1/4 cup fresh cilantro, chopped

1 lemon, thinly sliced

Directions

I bring a medium pot of water to a gentle boil. I add the shrimp and cook them for 2 to 3 minutes, just until they turn pink and are cooked through.

Then I drain the shrimp right away, then transfer them to a bowl of ice water to stop the cooking. I drain them again and pat them dry.

In a saucepan over medium heat, I combine the rice vinegar, water, honey, sugar, kosher salt, garlic, jalapeños, red onion, mustard seeds, crushed red pepper flakes, celery seeds, and smoked paprika.

I stir everything well and bring the mixture to a gentle simmer for 2 to 3 minutes, just until the sugar and salt dissolve.

I remove the brine from the heat and let it cool for 10 minutes. Then I stir in the fresh dill, cilantro, and lemon slices.

Next I place the cooked shrimp in a large glass jar or airtight container. I pour the warm pickling mixture over the shrimp, making sure everything is well covered.

Then I seal the container and refrigerate it for at least 4 hours, preferably overnight, so the flavors can fully develop.

I serve the shrimp chilled with toothpicks, or I spoon them onto a platter with extra herbs and lemon.

Servings and Timing

This recipe makes 6 servings.

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

Chill time: at least 4 hours, preferably overnight

Calories: about 210 kcal per serving

Variations

I like adding extra jalapeños when I want more heat. For a milder version, I remove the seeds before slicing them.

I can swap cilantro for parsley if I want a softer herb flavor. I also like adding cucumber slices for extra crunch and freshness.

For a sweeter brine, I add a little more honey. For a sharper flavor, I increase the rice vinegar slightly.

Storage/Reheating

I store the pickled shrimp in an airtight glass container in the refrigerator for up to 2 days.

I do not reheat this recipe because it is meant to be served chilled. Reheating can make the shrimp tough and change the fresh pickled flavor.

FAQs

Can I make pickled shrimp ahead of time?

Yes, I like making it the day before serving because the shrimp get more flavorful as they chill.

How long should the shrimp pickle?

I refrigerate the shrimp for at least 4 hours, but overnight gives the best flavor.

Can I use frozen shrimp?

Yes, I use thawed frozen shrimp when fresh shrimp are not available. I pat them dry well before adding them to the brine.

Is this recipe very spicy?

It has a medium sweet heat. I make it milder by removing the jalapeño seeds or spicier by adding more crushed red pepper flakes.

What can I serve with pickled shrimp?

I serve it with toothpicks as an appetizer, or I add it to a platter with crackers, lemon slices, fresh herbs, and crisp vegetables.

Conclusion

Sweet Heat Jalapeño Pickled Shrimp is a bright, make-ahead appetizer with the perfect mix of tangy, sweet, spicy, and fresh flavors. I love serving it chilled for parties, holidays, summer gatherings, or anytime I want a bold seafood starter.

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