Pickled shrimp is a Southern classic, quick to steal the show at any barbeque, summer picnic or cocktail hour. This recipe gives the dish a Thai twist, swapping traditional lemon and parsley for lime, ginger, and cilantro. In order to amp up the Asian influence, I also opt for a bit more acidity than most versions, adding liberal amounts of citrus and vinegar. The end result is tangy with a gentle heat and is at its best accompanied by a glass of white wine or a margarita enjoyed in your backyard or fire escape. —NYCBourbon
1-1 1/2 pounds
large shrimp, deveined and shelled except for the tail
extra-virgin olive oil
fresh squeezed lime juice
unseasoned rice wine vinegar
apple cider vinegar
two-inch piece of ginger, finely minced
cloves of garlic, finely minced
cilantro, chopped relatively fine (or less to taste)
Bring a medium sized pot of water to boil, about 7-8 cups. Reduce to a simmer and add shrimp, cooking until opaque and pink (around 1-3 minutes). Set aside to cool.
While water is boiling, add the oil, lime, vinegar, salt, garlic, ginger and cilantro to a non-reactive bowl and stir until well-combined.
Place pink peppercorns in the bottom of a one-quart mason jar, or divide evenly between two pint-sized mason jars. Add one layer of shrimp, topped with a few onion and lime slices as well as enough of the pickling mixture to just cover the first layer. Continue to add layers, repeating this process until the jar or jars are filled and the top layer of shrimp is covered by a quarter to a half-inch of liquid.
Refrigerate at least four hours. Can be made one day ahead.