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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.

Prep Time
15 mins
Additional Time
1 d
Total Time
1 d 15 mins
Servings: 8 people
Calories: 233 kcal
Course: Appetizer , Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a large dish or in a large glass jar, alternate layers of shrimp, onion, and bay leaves.
  3. Pour the vinegar mixture over top. Cover or seal with a lid and refrigerate for at least 6 hours or up to 3 days.
  4. 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 Information

Serving 1/8 of the shrimp and marinade Calories 233kcal (12%) Carbohydrates 3g (1%) Protein 23g (46%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 183mg (61%) Sodium 433mg (18%) Potassium 364mg (10%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 77IU (2%) Vitamin C 5mg (6%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 233

% Daily Value*

Serving 1/8 of the shrimp and marinade
Calories 233kcal 12%
Carbohydrates 3g 1%
Protein 23g 46%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.01g 1%
Cholesterol 183mg 61%
Sodium 433mg 18%
Potassium 364mg 8%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 77IU 2%
Vitamin C 5mg 6%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.