Southern Pickled Shrimp
Pickled shrimp are cooked shrimp marinated in a tangy vinegar and oil dressing with onions, lemon, and spices. Serve them cold with toothpicks or crackers. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook the shrimp to 145°F (opaque and firm) before marinating — the vinegar does not make raw shrimp safe. Keep raw shrimp separate from the onion, lemon, and other ready-to-eat ingredients. Marinate only in the refrigerator and keep the dish cold at 40°F or below.
Allergens: shellfish
Equipment
- large pot
- colander
- large bowl for ice water
- mixing bowl
- whisk
- glass jar or dish with lid
- knife
Ingredients (for 4 servings)
- 1.5 pounds raw shrimp, peeled and deveined
- 8 cups water, for boiling
- 1 tablespoon Old Bay-style seafood seasoning
- 1 sweet onion, thinly sliced
- 1 lemon, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup vegetable oil
- 2 tablespoons capers, drained
- 3 bay leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon celery seed
Directions
1. Keep the raw shrimp in the refrigerator until cooking and use a separate board for raw seafood. Scrub the lemon and wash the onion before slicing.
2. Bring the water and seafood seasoning to a boil in a large pot over high heat.
3. Add the shrimp and cook 2 to 3 minutes until opaque and firm, reaching 145°F inside.
4. Drain in a colander and plunge the shrimp into a bowl of ice water for 2 minutes to stop the cooking. Drain well.
5. In a mixing bowl, whisk the vinegar, oil, sugar, salt, red pepper flakes, and celery seed.
6. Layer the shrimp, onion, lemon, garlic, capers, and bay leaves in a glass jar or dish. Pour the marinade over and stir so everything is coated.
7. Cover and refrigerate at least 6 hours, stirring once or twice. Never marinate at room temperature.
8. Remove the bay leaves and serve cold. Keep on ice when serving and return to the refrigerator within 2 hours (1 hour if above 90°F).
Skill taught
Cooking shrimp fully, then marinating them safely in the refrigerator.
Affordable substitution
Use frozen raw shrimp thawed in the refrigerator overnight, or smaller shrimp, which often cost less per pound.
Optional variation
Add thin slices of red bell pepper or a few sprigs of fresh dill to the jar.
Leftovers & storage
Keep refrigerated in the marinade at 40°F or below and eat within 3 days. Serve cold; do not leave out more than 2 hours (1 hour if above 90°F).