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Louisiana Pickled Shrimp In a Jar

Zesty Louisiana Pickled Shrimp In a Jar for Easy Entertaining

Louisiana Pickled Shrimp In a Jar is a tangy crowd-pleaser perfect for entertaining.
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Prep Time 15 minutes
Marinating Time 1 day
Total Time 1 day 15 minutes
Servings: 4 jars
Course: Appetizer
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 0.5 cup extra virgin olive oil
  • 0.25 cup white wine vinegar
  • 1 large lemon, juiced
  • 1 tablespoon lemon zest
  • 1 tablespoon granulated sugar
  • 1 tablespoon Creole seasoning
  • 2 cloves minced garlic
  • 1 teaspoon mustard seeds
  • 1 pinch red pepper flakes adjust to taste
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
For the Shrimp
  • 1 pound large shrimp, peeled and deveined preferably Gulf or Carolina
For Layering
  • 1 large Vidalia onion, thinly sliced
  • 1 large lemon, sliced
  • 2 leaves bay leaves
  • 1 tablespoon dried parsley fresh can be used as well

Equipment

  • canning jars

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Thinly slice one lemon and reserve the other for zesting and juicing. Slice a small Vidalia onion finely.
  2. Make Marinade: Combine olive oil, vinegar, lemon juice, lemon zest, Creole seasoning, salt, garlic, sugar, mustard seeds, red pepper flakes, and Worcestershire sauce in a measuring cup.
  3. Layer Shrimp in Jars: Layer Vidalia onion slices, lemon slices, shrimp, and bay leaves in two wide-mouth canning jars.
  4. Add Marinade: Pour marinade equally into jars until shrimp are submerged. Seal tightly.
  5. Marinate: Refrigerate jars for at least 24 hours, turning gently a couple of times during marination.

Nutrition

Serving: 1jarCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 800mgPotassium: 300mgSugar: 1gVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

Enjoy pickled shrimp within a week for optimal freshness. Serve cold as a delightful appetizer.

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