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Florida Citrus Pickled Shrimp



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2 lb. Shrimp, medium size, tail-on, peeled and deveined
2 each Garlic, whole cloves
½ each Jalapeño, halved, no seeds
1 cup Cilantro, whole sprigs
2 cups Red onion, sliced
1 each Spice Sachet
Citrus Vinaigrette
2 each Avocado, sliced
Salt and pepper, to taste
2 cups Citrus marinade
½ cup Cilantro leaves, for garnish


  1. 1
    Make Spice Sachet with 2 tsp coriander, 2 tsp fennel seeds, 1 tsp peppercorns, ½ tsp chili flakes and 1 tsp mustard seeds.
  2. 2
    For Citrus Marinade: Combine 2 cups Florida orange juice, ⅓ cup lime juice, ⅓ cup lemon juice, 1½ cups rice wine vinegar, 2½ Tbsp. sugar, 2 tsp curry powder, ½ tsp turmeric and Spice Sachet in pot large enough to hold shrimp.
  3. 3
    Bring to boil. Reserve 2 cups to make Citrus Vinaigrette. Add shrimp, garlic, jalapeño, cilantro and red onion. Bring back to simmer and cook for an additional 2-3 minutes and then remove pot from heat.
  4. 4
    Pour into plastic nonreactive or glass container and refrigerate overnight.
  5. 5
    To make Citrus Vinaigrette: Combine 1 Tbsp cornstarch and 1 Tbsp cold water. Bring 2 cups reserved citrus marinade to boil and whisk in cornstarch mixture. Bring to simmer until thickened. Cool and reserve.
  6. 6
    To serve, fan avocado slices on plates. Place shrimp on top and drizzle with Citrus Vinaigrette.
  7. 7
    Garnish with cilantro leaves.


Pairs well with Dolphin Chaser

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