Recipe courtesy of Tanya Holland
40 min
25 min
15 min
8 servings


  • 4 quarts water
  • 1 tablespoon kosher salt
  • 1 lemon, juiced
  • 1 teaspoon whole peppercorns
  • Pinch red pepper flakes
  • 2 pounds large shrimp, shelled and de-veined
Pickling marinade:
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 teaspoon whole coriander
  • 2 bay leaves
  • 3 whole garlic cloves
  • 1/4 cup sugar
  • 1 teaspoon crushed red pepper
  • 1 lemon, zested
  • 1 tablespoon fresh thyme


Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

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