This recipe comes together in just a few simple steps. Here’s the full breakdown.

Step 1: Cook the Shrimp

Bring a large pot of lightly salted water to a gentle boil. Add the shrimp and cook for just 2 to 3 minutes, or until they turn pink and are fully cooked through. Shrimp cook incredibly fast, so keep a close eye on them. Overcooked shrimp can turn rubbery, so pulling them the moment they turn opaque and pink is key.

As soon as they’re done, drain the shrimp immediately and transfer them to an ice bath. This stops the cooking process instantly and helps the shrimp retain a tender, juicy texture. Once cooled, drain well to remove excess water.

Step 2: Layer the Jar

Place the cooked shrimp into a large, clean glass jar, or divide them evenly between two quart-sized jars if you prefer smaller portions. Nestle the garlic slices, red onion, jalapeño, lemon slices, and chopped parsley throughout the shrimp. Layering these aromatics directly among the shrimp ensures every bite gets infused with flavor.

Step 3: Make the Pickling Brine

In a saucepan, combine the white vinegar, water, olive oil, Cajun seasoning, pickling salt, sugar, hot sauce, crushed red pepper flakes, black peppercorns, mustard seeds, celery seeds, and bay leaves.

Heat the mixture over medium heat, stirring frequently, just until the salt and sugar fully dissolve. It’s important not to let the brine come to a boil, since boiling can dull some of the fresh, bright flavors from the spices and citrus.

Step 4: Pour and Cool

Carefully pour the warm brine over the shrimp, making sure everything is completely submerged. This is important, since any shrimp or aromatics left exposed above the liquid line won’t pickle evenly and could spoil faster.

Let the jars cool to room temperature on the counter before sealing them tightly with lids. Sealing while the brine is still hot can cause condensation buildup inside the jar, which isn’t ideal for texture or freshness.

Step 5: Chill and Pickle

Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop. For the boldest, most flavorful result, let the shrimp pickle for 2 to 3 days. The longer they sit, the more intense and well-rounded the Cajun flavor becomes.