Bring a pot of water to a boil. Add a pinch of salt and the shrimp.
Cook the shrimp for 2–3 minutes, or until they turn pink and are just cooked through. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Pickling Liquid:
In a medium saucepan, combine the vinegar, water, olive oil, garlic, salt, sugar, red pepper flakes, black peppercorns, and bay leaves.
Heat the mixture over medium heat until the salt and sugar dissolve, about 2–3 minutes. Remove from heat and let cool slightly.

3. Assemble the Pickled Shrimp:
In a clean glass jar or a large bowl, layer the cooked shrimp with the sliced red onion.
Pour the warm pickling liquid over the shrimp and onions, ensuring they are fully submerged.
4. Chill and Marinate:
Cover the jar or bowl and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.
5. Serve:
Remove the pickled shrimp from the liquid and serve chilled.
Garnish with fresh dill or parsley if desired. Pair with crackers, crusty bread, or a crisp salad.
Storage
Store the pickled shrimp in the refrigerator for up to 5 days.
This Pickled Shrimp is bursting with bold flavors and a kick of spice—perfect for seafood lovers. Thank you for your love and support, and enjoy!