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Share your recipes February 2018

Food Ventures

Pickled Shrimp

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Recipe first published in My Family Table by Besh, Andrews McMeel Publishing 2011).

Serves 10.

Besh mixes up his vegetables with the shrimp, using whatever's fresh and local. He likes to add cauliflower, carrots, daikon, beans, onions, militon, and/or okra.


For the brine:

2 cups rice wine vinegar

Zest and juice of 1 lemon

Zest and juice of 1 orange

1/2 cup sugar

5 garlic cloves, thinly sliced

1 tablespoon coriander seeds

1 tablespoon mustard seeds

1 tablespoon peppercorns

1 tablespoon red chili flakes

2 bay leaves

Pinch of kosher salt

Combine all the ingredients in a large saucepan. Add 2 & 1/2 cups water and bring to a boil. Remove from the heat and allow to cool slightly.


For the shrimp:

12 baby carrots

12 baby beans

12 pearl onions, peeled

12 okra pods

2 pounds boiled wild American shrimp, peeled and deveined

Pack all the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you are ready.


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