Pickled Shrimp

A lowcountry tradition and popular throughout the South, pickled shrimp are a delicious make-ahead appetizer and an easy addition to salads for lunch or dinner.

Course Appetizer, Dinner, Lunch

Cuisine American, Southern

Keyword Charleston pickled shrimp, easy pickled shrimp, pickled shrimp

Prep Time 15

Chilling Time 1

Total Time 1 15

Servings people

Calories 233kcal

Author Blair Lonergan

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.

Nutrition