Pickled Shrimp

Pickled shrimp finds its regional roots in the Southern part of the United States where it is a popular appetizer. Pickled shrimp marinates in a somewhat traditional pickling solution with a vinegar base. Its flavor profile and texture is quite similar to ceviche or escabeche that marinates (or pickles)in a citrus-based marinade.

Here, fresh shrimp is cooked first and then marinated in a cider vinegar and olive oil mixture that has been infused with bright flavors from lemon, sweet onion, capers and dill.

Pickled shrimp is a perfect refreshing addition for spring and summer appetizer spreads -- or added to a charcuterie board. It doesn't stop with appetizers. I topped my avocado toast with it this morning. Consider tossing pickled shrimp into a summer pasta salad or use it as a topper on a green salad. How about as a garnish for Bloody Marys?

I'll be serving pickled shrimp at an Easter brunch as a topper for deviled eggs and as an addition to my tin-fish charcuterie board. (Recipes coming!)

Ingredients

• large or extra large peeled and deveined shrimp
• cider vinegar
• extra-virgin olive oil
• granulated sugar
• Kosher salt
• hot sauce (such as Tabasco)
• dried fennel seed
• sweet onion
• lemon
• fresh dill
• flat-leaf parsley
• capers
• bay leaves

See recipe card for quantities.

Instructions

Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp and immediately remove from heat. Cover and let stand for 3 minutes.

Drain and rinse with cold water; drain well.

Whisk together vinegar, oil, sugar, salt, hot sauce and fennel in a large bowl until salt and sugar dissolve.

Add cooked shrimp.

Add onion, sliced lemon, dill, parsley, capers and bay leaves.

Stir to combine.

Cover and refrigerate for at least 24 hours or up to 5 days.

Hint: I happened to have these pint canning jars handy. Two of them fit all of the ingredients nicely and allowed the pickling marinade to cover all of the ingredients. If using a lower covered container, give the contents a good stir every now and then during the first 24 hours for the best flavor.

Substitutions

• Olive Oil - while olive oil imparts some flavor, neutral canola oil can be used instead.
• Lemons - substitute thinly sliced orange slices.
• Shrimp - large shrimp were used here, but extra large shrimp or even medium will work equally as well
• Sweet Onion - substitute two thinly sliced shallots. The added color will look nice when served.

Serving Ideas

• Spicy Variation - add a tablespoon of prepared chili crisp to the pickling liquid for a spicy alternative with an Asian flair
• Appetizer - serve alone as an appetizer -- or as a bright addition to a charcuterie board
• Deviled Eggs -- slice the shrimp down the middle and place on top of deviled eggs
• Avocado Toast - use as a topper on avocado toast
• Egg Salad -- chop shrimp and stir into egg salad
• Tacos - use as a filling for tacos
• Bloody Mary - use as a garnish -- so good!
• Pasta Salad - add to a cold pasta salad
• Green Salad - use as a protein tossed into a green salad

Equipment

• Dutch oven or large saucepan with a lid
• medium bowl

Storage

Pickled shrimp will keep in the refrigerator for up to five days. (Do not freeze.)

🍽️ Recipe

Pickled Shrimp

The Savory Tart

Fresh shrimp is cooked first and then marinated in a cider vinegar and olive oil mixture that has been infused with bright flavors from lemon, sweet onion, capers and dill.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 minutes mins

Total Time 25 minutes mins

Course Appetizer, Condiment, Snack

Cuisine American

Servings 8 appetizer servings

Equipment

• Dutch oven or large saucepan with a lid
• medium bowl

Ingredients

  

• 1-½ pounds large 23- to 30-count or extra-large shrimp (21- to 25-count), peeled and deveined
• ¾ cup cider vinegar
• ½ cup extra-virgin olive oil
• 1-½ teaspoon granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon hot sauce such as Tabasco
• ½ teaspoon dried fennel seed
• ½ large sweet onion cut in half and thinly sliced
• 1 lemon thinly sliced
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup capers with juices
• 2 bay leaves

Instructions

 

Prepare Shrimp:

• Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp and immediately remove from heat. Cover and let stand for 3 minutes.
• Drain and rinse with cold water; drain well.

Prepare Pickling Marinade:

• Whisk together vinegar, oil, sugar, salt, hot sauce and fennel in a large bowl until salt and sugar dissolve.

Pickle Shrimp:

• Add cooked shrimp, onion, sliced lemon, dill, parsley, capers and bay leaves. Stir to combine.
• Cover and refrigerate for at least 24 hours or up to 5 days.

Notes

The complete recipe will fill two pint size canning jars.

Keyword Appetizer, ceviche, pickled shrimp, pickles, Seafood, shellfish, shrimp

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