John Besh's Pickled Shrimp | Louisiana Kitchen & Culture

Ingredients

• 2 cups rice wine vinegar
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 1/2 cup sugar
• 5 cloves garlic, thinly sliced
• 1 tablespoon coriander seed
• 1 tablespoon mustard seed
• 1 tablespoon peppercorns
• 1 tablespoon red chili flakes
• 2 bay leaves
• Pinch kosher salt
• 12 baby carrots, peeled
• 12 green beans
• 12 pearl onions, peeled
• 12 okra pods
• 2 pounds boiled wild Louisiana shrimp, peeled and deveined