Pickled Shrimp Recipe: Pickled shrimp? Yep, you read that right. If you’ve never tried this tangy, zesty seafood snack, you’re in for a treat. This Southern classic has deep roots in coastal cuisine, especially in states like South Carolina and Georgia. With its briny punch and refreshing herbs, pickled shrimp has become a go-to appetizer at parties, picnics, and family gatherings.
So what makes pickled shrimp such a standout dish? It’s quick to prepare, loaded with flavor, and keeps well in the fridge—making it perfect for make-ahead meals. Plus, it adds a fancy flair to your appetizer game without breaking a sweat. Whether you’re entertaining guests or just want a punchy protein snack, this dish is your secret weapon.
If you’ve been curious about trying it or want to learn how to make it the right way, this is your ultimate, step-by-step guide to the best pickled shrimp you’ll ever have. Let’s get pickling!
Health Benefits of Pickled Shrimp
You might think of pickled shrimp as a party food, but it’s more than just a pretty platter. It’s also good for you! Shrimp is high in protein, low in fat, and packed with key nutrients like selenium, vitamin B12, and iodine. These little crustaceans offer heart-healthy omega-3s and can support brain health, metabolism, and even weight management.
Pickling, on the other hand, is one of the oldest ways to preserve food. Unlike deep-frying or heavily saucing shrimp, pickling doesn’t require extra fat or sugar. The vinegar-based brine brings out natural flavors while adding gut-friendly benefits if you’re using raw, fermented vinegar.
So next time you serve up a jar of pickled shrimp, you can feel good knowing you’re giving your guests a dish that’s both tasty and nutrient-rich.
Ingredients You’ll Need
Let’s break it down. The flavor of your pickled shrimp depends heavily on what you put into it. Below is a list of what you’ll typically need. You can adjust to suit your taste!
Main Ingredients:
- 2 pounds large shrimp (peeled and deveined, tails on or off)
- 1 large onion (thinly sliced into rings)
- 1 lemon (sliced into thin rounds)
For the Marinade:
- 1 cup white wine vinegar or apple cider vinegar
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic (smashed or thinly sliced)
- 2 teaspoons kosher salt
- 1 teaspoon sugar (optional)
- 1 teaspoon black peppercorns
- ½ teaspoon crushed red pepper flakes
- 2 bay leaves
- Fresh dill or parsley (optional for garnish)
Optional Add-ins:
- Sliced celery
- Capers
- Sliced jalapeños
- Mustard seeds
- Whole cloves
With just a handful of fresh ingredients and pantry staples, you’re halfway to flavor town.
Tools and Equipment Required
Before diving in, it’s smart to gather everything you’ll need. This helps keep the process smooth and enjoyable.
Essential Tools:
- Large pot (for boiling shrimp)
- Slotted spoon
- Sharp knife and cutting board
- Mixing bowl
- Measuring cups and spoons
- Mason jars or airtight containers (preferably glass)
- Whisk (for emulsifying the marinade)
Using glass containers is key here—plastic can absorb the vinegar smell and affect flavor over time. Make sure your jars are clean and dry before packing them.
How to Choose the Right Shrimp
You might think shrimp is shrimp, but picking the right kind makes all the difference in taste and texture.
Fresh vs. Frozen:
Frozen shrimp is totally fine for this recipe—as long as it’s high-quality and not pre-cooked. Look for “IQF” (individually quick frozen) shrimp with no additives.
Size Matters:
Medium to large shrimp (26/30 or 21/25 count per pound) are perfect. They’re big enough to hold their texture after pickling but still bite-sized.
Shelling and Deveining:
- Peel: Leave tails on for presentation or remove for convenience.
- Devein: Run a knife down the back of the shrimp and remove the black vein. It’s not harmful, just gritty.
The better you prep the shrimp now, the more delicious the final dish will be.
Preparation Before Pickling
This stage is crucial—you want shrimp that’s cooked just right, not rubbery or overdone.
- Rinse and clean your shrimp thoroughly.
- Boil water with a generous pinch of salt.
- Cook shrimp for 2–3 minutes or until they turn pink and curl.
- Shock in ice water to stop cooking.
- Drain and pat dry with a paper towel.
This blanching method keeps the shrimp tender and firm enough to hold up during the pickling process.
Step-by-Step Pickled Shrimp Recipe
Ready to make magic? Here’s a step-by-step breakdown.
Step 1: Cook the Shrimp
Bring a large pot of salted water to a boil. Add shrimp and cook until pink—about 2 to 3 minutes. Don’t overcook! Remove with a slotted spoon and immediately plunge into ice water.
Step 2: Make the Pickling Marinade
In a mixing bowl, whisk together:
- Vinegar
- Olive oil
- Dijon mustard
- Garlic
- Salt
- Sugar (if using)
- Peppercorns
- Red pepper flakes
- Bay leaves
Whisk until well combined and slightly emulsified.
Step 3: Layer the Ingredients
In your clean glass jar:
- Add a layer of shrimp.
- Top with onion slices, lemon rounds, and herbs.
- Repeat the layers until the jar is full.
- Pour the marinade over everything, ensuring all ingredients are submerged.
Step 4: Refrigerate and Marinate
Seal the jar and refrigerate for at least 12 hours, preferably 24 hours. The longer it sits, the bolder the flavor.
Step 5: Serve and Enjoy
Serve cold, straight from the jar, or transfer to a platter with toothpicks for easy snacking.
Tips for the Best Flavor
Want restaurant-quality pickled shrimp at home? It’s all about the little details. Here are some tips to level up your pickling game:
1. Let It Marinate Long Enough
The shrimp need time to soak in all the delicious tang from the vinegar, oil, and spices. While you might be tempted to dive in after a few hours, hold off. A full 24 hours in the fridge makes a huge difference. The shrimp become more flavorful, and the onions mellow out to the perfect crisp texture.
2. Use the Right Vinegar
White wine vinegar gives a smooth, slightly sweet base. Apple cider vinegar adds a fruity tang. Avoid using plain white distilled vinegar alone—it’s sharp and overpowering unless toned down with sweeteners or oils.
3. Don’t Skip the Oil
Olive oil not only rounds out the tartness of vinegar but also helps carry the flavors of the spices and aromatics throughout the jar. It adds richness and balance.
4. Keep Ingredients Submerged
Air is the enemy of proper pickling. Press everything down or use a clean, small weight to keep the shrimp and veggies under the liquid. This ensures consistent flavor and prevents spoilage.
5. Customize Your Spice Level
Like it hot? Add more crushed red pepper or sliced jalapeños. Prefer it milder? Dial it back. The beauty of this recipe is how flexible it is.
Variations of Pickled Shrimp
Pickled shrimp might be a classic Southern dish, but that doesn’t mean you can’t make it your own. Here are some tasty twists you can try:
Spicy Cajun Pickled Shrimp
Add:
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- Sliced jalapeños or cayenne peppers
This variation brings serious heat and a smoky kick, perfect for spice lovers.
Garlic & Herb Mediterranean Twist
Add:
- Fresh rosemary and thyme
- Sliced black olives
- Sun-dried tomatoes
Swap vinegar for red wine vinegar for a deeper flavor. Serve this version with feta cheese crumbles and crusty bread.
Asian-Inspired Pickled Shrimp
Add:
- Rice vinegar instead of white wine vinegar
- Grated ginger
- Soy sauce or tamari
- Toasted sesame oil
This one’s great for serving over rice noodles or with edamame on the side.
How to Store Pickled Shrimp
Got leftovers? Good news—pickled shrimp stores incredibly well.
Refrigerator Storage Tips
Keep your shrimp sealed in an airtight glass jar. Glass doesn’t react with acidic vinegar, so it’s ideal. Always use a clean spoon when serving to avoid contamination.
Shelf Life
Pickled shrimp will last up to 5 days in the refrigerator. Technically, the acidic marinade helps preserve them, but for the best texture and taste, eat them within this window.
Can You Freeze Pickled Shrimp?
Nope. Freezing is not recommended. The shrimp become rubbery, and the vegetables lose their crunch. Stick to refrigerating for the best experience.
Serving Suggestions
Pickled shrimp is more versatile than you think. It can be dressed up or kept simple. Here’s how to serve it:
As a Standalone Appetizer
Place shrimp on a chilled platter with a few lemon wedges and fresh herbs. Add toothpicks for easy grabbing.
With Crackers or Bread
Pair with buttery crackers, toasted baguette slices, or crostini. The acid from the shrimp cuts through the richness of the bread.
Tossed in a Salad
Throw pickled shrimp on a bed of greens with cherry tomatoes, avocado, and cucumber. Drizzle some of the marinade as dressing—bonus flavor!
Southern Platter Style
Include pickled shrimp as part of a Southern charcuterie board with deviled eggs, pimento cheese, and cornbread muffins.
Pairing Ideas
Shrimp on its own is great, but pairing it with the right foods and drinks makes it even better.
Perfect Drinks to Pair With Pickled Shrimp:
- Dry white wine (Sauvignon Blanc or Pinot Grigio)
- Crisp lager or pilsner
- Sparkling water with citrus
- Bloody Mary or dirty martini (for brunch vibes)
Main Dishes That Complement Pickled Shrimp:
- Grilled steak or ribs
- Smoked chicken
- Rice pilaf or seafood pasta
- Creamy grits (for a twist on shrimp & grits)
The acidity of the shrimp balances out richer, savory mains, making it a refreshing sidekick.
Common Mistakes to Avoid
Even a simple dish like pickled shrimp can go wrong if you don’t watch for a few pitfalls.
Overcooking the Shrimp
Shrimp cook fast. Overcooked shrimp = rubbery texture. As soon as they turn pink and start to curl, take them out and cool them fast in ice water.
Using Metal or Plastic Containers
Avoid reactive metal (like aluminum) which can react with vinegar and ruin flavor. Plastic can absorb smells. Stick with glass jars.
Not Marinating Long Enough
If you serve pickled shrimp too soon, they won’t be fully infused with the tangy, spicy flavors. Be patient—it’s worth it!
Improper Storage
Leaving your shrimp out too long or using a dirty spoon can cause contamination. Always seal and refrigerate, and use clean utensils.
Is Pickled Shrimp Keto-Friendly?
Good news for keto folks—yes, pickled shrimp can absolutely be keto-friendly!
Low-Carb and High-Protein
Shrimp are naturally low in carbs and high in protein. The pickling marinade is typically vinegar and oil-based, so no added sugars = keto win.
Watch Out For:
- Sugar in the brine – Many recipes use a little sugar to balance the vinegar. Omit or use a keto-friendly sweetener like erythritol or monk fruit.
- Onions and carrots – While flavorful, they do add carbs. Use in moderation if you’re tracking closely.
Keto Tip:
Serve your pickled shrimp over cauliflower rice or with avocado for a delicious, satisfying keto meal or snack.
FAQs about Pickled Shrimp Recipe
1. Can I use cooked frozen shrimp for pickled shrimp?
Yes, but make sure they’re not overcooked. Thaw them completely, and avoid shrimp that’s been heavily seasoned or flavored.
2. How long should I marinate pickled shrimp?
At least 12 hours, but 24 hours is best. The longer they sit, the more flavorful they become.
3. Can I reuse the pickling liquid?
Technically yes, but it’s not recommended for safety reasons. The flavors also get diluted. Always make a fresh batch for best results.
4. What is the best vinegar to use?
White wine vinegar is ideal for a mild, smooth taste. Apple cider vinegar is great for a sweet tang. Avoid plain white vinegar unless blended with others.
5. Can I make this ahead for parties?
Absolutely! In fact, making it a day or two in advance gives the best flavor. Just keep it chilled until ready to serve.
Conclusion
There you have it—your full guide to mastering pickled shrimp. It’s tangy, savory, easy to make, and sure to impress whether you’re hosting a dinner party or meal prepping for the week. From choosing the right shrimp to layering in flavor-packed ingredients, every step in this recipe brings you closer to a dish that’s as eye-catching as it is mouthwatering.
And don’t be afraid to experiment! Once you’ve nailed the classic version, try adding your own twist with bold spices, herbs, or even global-inspired flavors. The beauty of pickled shrimp is in its versatility—and how incredibly fast it disappears once served!
So grab your jar, start prepping, and enjoy the zesty crunch of this Southern favorite!
