Quick Pickled Shrimp

I made these recently for a meal that needed to satisfy carnivores and pescatarians alike. The shrimp were on top of a romaine lettuce, lightly sautéed corn and roasted red onion salad. Sometimes the best eats are simple eats! 

Makes 4-6 Servings


  • 1 lb Raw Shrimp
  • 1/2 Fennel Bulb
  • 1/2 Onion (Yellow or Red)
  • 2 Cloves of Garlic
  • 1/2 cup Fresh Lemon Juice (can sub in Lime Juice)
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Fennel Seeds
  • 1/2 teaspoon Chipotle Morita Chile Flakes
  • 1/2 teaspoon Ground Himalayan Salt
  • Pepper to Taste 


If shrimp have shells on, peel and prep shrimp to cook. Bring salty water to a boil and add shrimp until just done. Once done, drain and set the shrimp aside to cool. Thinly slice the fennel, onion and garlic and mix in a medium bowl. Add the lemon juice, vinegar and olive oil. Add the fennel seeds, chile flakes, salt and pepper to taste. Mix together. 

If you're using large shrimp, cut them into 1/4 inch sections and mix into brine. I you're using small shrimp, mix them in as is. 

Once all ingredients are combined, cover and let rest for at least 30 minutes before serving. Be sure to mix a few times before serving. Enjoy!

This recipe was given to me when I was working as a private cook and it's served me well over the years. For years these tart little shrimp were my go to snack and they're still a favorite for overnights on the boat and Tuesday night tacos. In terms of summer food, there's nothing better. 

Evelyn Smith

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