Pickled Shrimp

Pickled shrimp is a bright, tangy Southern classic — think shrimp cocktail’s cooler, zestier cousin. It’s served cold, marinated in a vinegar-based brine with onions, herbs, and spices. Perfect as a make-ahead appetizer, salad topping, or light lunch with crackers or crusty bread.

🦐 Pickled Shrimp Recipe (Southern-Style)

📝 Ingredients:

For the shrimp:

• 1½ lbs large shrimp (peeled, deveined, tails on or off)

• Salt, for boiling water

• 1 lemon, halved (for boiling water)

For the pickling marinade:

• ¾ cup apple cider vinegar (or white wine vinegar)

• ¼ cup olive oil

• 2 tbsp fresh lemon juice

• 1 small red onion, thinly sliced

• 2 garlic cloves, sliced

• 1 tbsp capers (optional)

• 2 tsp whole mustard seeds

• 1 tsp celery seeds (or ½ tsp ground celery seed)

• ½ tsp crushed red pepper flakes (or more to taste)

• 1 bay leaf

• 1 tbsp sugar (balances the acidity)

• Salt and freshly ground black pepper

• 2 tbsp chopped fresh parsley or dill (or both)

👩‍🍳 Instructions:

1. Boil the Shrimp

• Bring a large pot of water to a boil with salt and lemon halves.

• Add shrimp and cook just until pink and opaque (about 2 minutes).

• Drain and immediately transfer to an ice bath to stop cooking. Drain again once chilled.

2. Make the Pickling Marinade

• In a large bowl or glass container (non-reactive), combine:

  • Vinegar, oil, lemon juice, onion, garlic, capers, mustard seeds, celery seeds, red pepper, bay leaf, sugar, herbs, salt, and pepper.

• Stir well to combine.

3. Marinate the Shrimp

• Add the cooled shrimp to the marinade.

• Toss to coat everything evenly.

• Cover and refrigerate for at least 8 hours or preferably overnight to allow flavors to develop.

4. Serve

• Serve cold, straight from the marinade, or with:

  • Toasted bread or crackers

  • Over a bed of greens

  • Alongside olives and pickled veggies for an antipasto-style plate

🧊 Storage:

• Keeps well in the fridge for up to 4–5 days.

• The flavor intensifies over time!

💡 Variations:

• Add thin slices of fennel, carrots, or jalapeños for crunch or heat.

• Swap parsley for fresh tarragon or cilantro.

• Use Old Bay seasoning in the poaching water for extra flavor.