Pickled Shrimp and Celery

Christopher Hirsheimer


For the pickling brine

  • 1/2 Cup  rice wine vinegar
  • 1/2 Cup  mirin
  • 2 Tablespoons  sugar
  • thick slices fresh ginger
  • black peppercorns
  • juniper berries
  • cinnamon stick

For the shrimp and celery

  • whole celery hearts, some leaves reserved for garnish
  • 1 Cup  white wine
  • black peppercorns
  • bay leaves
  •   Salt
  • 24-32  medium unpeeled shrimp
  •   Really good extra-virgin olive oil
  •   Pepper
  • 2 Tablespoons  chopped fresh chives

We prefer first to poach the shrimp, then to peel and devein them. That way they maintain their shape rather than curling and flaring into a "butterfly."


For the pickling brine

Put the rice wine vinegar, mirin, ginger, perppercorns, juniper berries, and cinnamon stick, along with 1 cup of water, in a pot and cook over medium heat, sitrring from time to time, until the sugar is dissolved. Pour the brine into a wide, shallow dish. This brine can be made up to 1 week in advance. Keep refrigerated. 

For the shrimp and celery

Remove any large ribs of celery from the hearts. Keep the hearts whole and put them into a large pot with the wine, peppercorns, bay leaves, and a generous pinch of salt. Add just enough water to cover the celery. Cover and simmer over medium heat until the celery is crisp-tender when pierced with a paring knife, 25-30 minutes. Transfer the celery to a cutting board. Cut the hearts lengthwise into ½-inch pieces and add them to the pickling brine. 

Using the same pot and liquid in which you cooked the celery, poach the shrimp until just cooked, about 3 minutes. Drain the shrimp in a colander. Peel and devein the shrimp and put in a bowl. Pour the celery and pickling brine over the shrimp. Make sure everything is submerged. If there isn't enough brine to cover everything completely, just give the celery and shrimp a turn every now and then. Cover with plastic wrap, refrigerate, and allow the shrimp and celery to "pickle" for about an hour. 

Use a slotted spoon to transfer the shrimp and celery to plates. Drizzle with olive oil, season with salt and pepper, and garnish with celery leaves and chopped chives. Serve cold. 


Calories per serving:

116 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly

Daily value:



  • Fat 2g 3%
  • Carbs 49g 16%
  • Saturated 1g 4%
  • Fiber 7g 29%
  • Sugars 27g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 3g 5%
  • Sodium 22mg 1%
  • Calcium 179mg 18%
  • Magnesium 66mg 16%
  • Potassium 456mg 13%
  • Iron 4mg 21%
  • Zinc 1mg 5%
  • Phosphorus 74mg 11%
  • Vitamin A 56µg 6%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 39µg 10%
  • Vitamin E 0mg 1%
  • Vitamin K 26µg 32%
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