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Pickled shrimp are a Southern tradition that dates back to at least the 18th century, and they’ve stood the test of time! Serve the tender and flavorful marinated shrimp as appetizers for cocktail hour, prepare them for hostess gifts around the holidays, and enjoy them in salads with greens, rice, or pasta for easy lunches and dinners.
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If you love Lowcountry cuisine, be sure to try this sheet pan low country boil, a pan of Charleston red rice, okra and tomatoes, shrimp and grits with tomato gravy, and this classic Frogmore Stew, too!
Why You’ll Love this Recipe
- Easy. If you purchase cooked shrimp, then this recipe comes together in a matter of minutes — no cooking necessary. And since they’re served chilled, you don’t even have to heat up the shrimp before you enjoy them!
- Make-Ahead. Whether you’re hosting a cocktail party, open house, or holiday gathering, or just prepping ahead for a busy weeknight dinner, pickled shrimp eliminate any last-minute stress in the kitchen.
- Flavorful. Thanks to plenty of tangy lemon juice and cider vinegar, as well as briny capers, zesty red onion, spicy red pepper flakes, savory garlic, and earthy bay leaves, these shrimp are loaded with flavor!
- Versatile. As I mentioned above, the delicious marinated shrimp work well in pasta salads, on top of lettuce greens, or with rice. They’re often shared as hostess gifts, or offered as crowd-pleasing appetizers at holiday parties, tailgates, and picnics.
A Lowcountry Tradition
Pickled shrimp have been a popular dish in Charleston, Savannah, and other parts of the South for centuries. Different versions abound throughout the region, from Texas to Florida, and of course to the lowcountry of Georgia and South Carolina.
For this dish, a vinegar-based brine is flavored with onions, chili peppers, and pickling spices, and used as a way to preserve and season the tender, meaty shrimp that are so abundant in the coastal South. While pickled shrimp resemble another popular pickled seafood dish, ceviche, they differ in one significant way: pickled shrimp are cooked before they’re added to the brine, while traditional ceviche includes raw fish that is cured in acidic citrus juices until it turns firm and opaque.
This recipe for pickled shrimp is inspired by our most recent trip to Charleston, where I picked up a cookbook called, The Grand Traditions of Charleston Cuisine by food historian Douglas W. Bostick. My version is adapted from his recipe, where the author notes that “most Charlestonians keep a jar of pickled shrimp in the refrigerator in the event that unexpected visitors drop by.”
It’s part of the fabric of the culture in this part of the country, and a recipe that I’m honored to share here. Whether you stash the jar of pickled shrimp in your fridge, prep them for your next cocktail hour, or just graze on them for an easy, healthy snack throughout the week, I hope that you love this old-fashioned dish as much as we do!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a classic Charleston pickled shrimp recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Apple cider vinegar and fresh lemon juice: the tangy acidic components in this pickling brine.
- Olive oil: the fat in the marinade that helps transfer the flavors onto the shrimp.
- Capers: add a briny flavor.
- Garlic, celery seeds, crushed red pepper flakes, kosher salt, ground mustard, and bay leaves: add extra flavor to the brine.
- Cooked large shrimp: purchase cooked shrimp from the seafood counter or from the frozen section at your grocery store. If you prefer to start with raw shrimp, see my notes below for the cooking instructions.
- Red onion: for zesty flavor. You can sub with another variety of onion, such as Vidalia onion, if you prefer.
How to Make Pickled Shrimp
This easy recipe comes together quickly with just a handful of basic ingredients. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Whisk together the marinade.
- Layer the shrimp, onion, and bay leaves in a jar or bowl.
- Pour the marinade over top.
- Cover and chill.
- Drain and serve!
Serving Suggestions
Serve the shrimp as appetizers with crackers, grit cakes, toast, baguette, or crostini. They’re delicious alongside cheese and cured meats on charcuterie boards, dipped in aioli or mustard, paired with eggplant caponata, or snagged straight out of the jar!
If you have extra pickled shrimp on hand, toss them into a leafy green salad, into a pasta salad, or into a chilled rice salad.
Preparation and Storage Tips
- Make Ahead: allow the shrimp to marinate in the refrigerator for at least 6 hours before serving.
- How to Store: submerged in the brine, the shrimp will keep in an airtight container in the fridge for at least 3-4 days (and probably even longer if you don’t eat them first)!
- I do not recommend freezing the pickled shrimp.
Recipe Variations
- Pickled shrimp recipes in parts of Texas and throughout the southwest often include cilantro and lime. For fiery Jamaican “pepper shrimp,” try adding Scotch bonnet or habanero peppers.
- Other popular ways to flavor the pickled shrimp include hot sauce in the brine, additional herbs such as dill, tarragon, thyme, or parsley, sliced fennel, fresh lemon slices or freshly grated lemon zest, diced celery stalks, and Old Bay or Creole seasoning.
- Instead of red onion, try yellow or white onions, or sweet Vidalia onions.
- Pickled shrimp in a jar is most traditional, but you can also prepare the shrimp in a large bowl if you don’t have a big enough jar.
Expert Tips
- Prepare the shrimp well in advance of when you plan to enjoy them. The shrimp are best when they have at least 6 hours to marinate in the brine.
- Purchase peeled and deveined pre-cooked shrimp from the seafood counter or freezer section for a shortcut. Thaw them quickly under cold running water, and then pat dry.
- If you prefer to start with raw shrimp, you’ll need to bring a pot of well salted water to a boil. Remove the water from the heat, add the shrimp, and poach the shrimp in the hot water (uncovered) just until they turn pink, about 3-4 minutes. Transfer the shrimp to an ice bath to stop the cooking process. Let them chill in the cold water for about 10 minutes before patting them dry.
- We like the elegant look of the tail-on shrimp, but you can remove the tails from your shrimp before pickling if you like.
- If serving the shrimp for a party appetizer, plan on at least 2-3 shrimp per guest.
- The nutrition information provided is merely an estimate, and is difficult to calculate accurately. It’s hard to know exactly how much marinade is consumed with the shrimp.
More Easy Shrimp Recipes to Try
Honey Garlic Shrimp {15 Minutes!}
15 minutes mins
Marinated Grilled Shrimp
35 minutes mins
Shrimp Dip
1 hour hr 10 minutes mins
Pickled Shrimp
Ingredients
- 1 cup apple cider vinegar
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 1 (3.5 ounce) bottle capers, drained
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon celery seeds
- 1 teaspoon crushed red pepper flakes (or more if you like it spicy)
- 1 teaspoon kosher salt
- ½ teaspoon ground mustard
- 2 lbs. cooked shrimp
- 1 medium red onion, thinly sliced
- 2 bay leaves
- Optional, for serving: sliced scallions, chopped fresh parsley, chopped fresh dill, sliced lemon wedges
Instructions
- In a large mixing bowl or measuring cup, whisk together the vinegar, olive oil, lemon juice, capers, garlic, celery seeds, red pepper flakes, kosher salt, and ground mustard. Set aside.
- In a large dish or in a large glass jar, alternate layers of shrimp, onion, and bay leaves.
- Pour the vinegar mixture over top. Cover or seal with a lid and refrigerate for at least 6 hours or up to 3 days.
- Remove the bay leaves. Arrange the shrimp and onions on a serving platter and garnish with scallions or fresh herbs, if desired.
Notes
- Prepare the shrimp well in advance of when you plan to enjoy them. The shrimp are best when they have at least 6 hours to marinate in the brine.
- Purchase peeled and deveined pre-cooked shrimp from the seafood counter or freezer section for a shortcut. Thaw them quickly under cold running water, and then pat dry.
- If you prefer to start with raw shrimp, you’ll need to bring a pot of well salted water to a boil. Remove the water from the heat, add the shrimp, and poach the shrimp in the hot water (uncovered) just until they turn pink, about 3-4 minutes. Transfer the shrimp to an ice bath to stop the cooking process. Let them chill in the cold water for about 10 minutes before patting them dry.
- We like the elegant look of the tail-on shrimp, but you can remove the tails from your shrimp before pickling if you like.
- If serving the shrimp for a party appetizer, plan on at least 2-3 shrimp per guest.
- The nutrition information provided is merely an estimate, and is difficult to calculate accurately. It’s hard to know exactly how much marinade is consumed with the shrimp.
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