04/30/2026
Honey Pickled Shrimp
Prep Time: 20 minutes - Cooking Time: 3 minutes - Total Time: 6–24 hours
Ingredients:
1 1/2 lb large shrimp, peeled and deveined
1 lemon, sliced
2 bay leaves
1 tablespoon kosher salt
1 teaspoon black peppercorns
Water, for boiling
3/4 cup apple cider vinegar
1/4 cup white vinegar
1/3 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard or yellow mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chili flakes
2 garlic cloves, thinly sliced
1 small red onion or a yellow onion, thinly sliced
1/2 cup thinly sliced celery
1 jalapeño, thinly sliced – optional
2 tablespoons chopped fresh dill or parsley
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
2 bay leaves
Direction on reverse.
Directions:
Bring a pot of water to a boil with lemon slices, bay leaves, salt, and peppercorns. Add the shrimp and cook for 2–3 minutes, just until pink and firm. Do not overcook. Drain immediately and rinse under cold water or place the shrimp in an ice bath for 2 minutes.
In a bowl, whisk together apple cider vinegar, white vinegar, olive oil, honey, lemon juice, Dijon mustard, salt, black pepper, smoked paprika, and chili flakes.
Add garlic, onion, celery, jalapeño, herbs, mustard seeds, celery seeds, and bay leaves.
Place the cooled shrimp in a clean glass jar. Pour the honey pickling brine over the shrimp. Press everything down so the shrimp are mostly covered. Seal and refrigerate for at least 6 hours. For the best flavor, chill overnight. Stir or gently shake the jar once or twice while marinating.
