Here’s a classic Southern-style Pickled Shrimp recipe—bright, briny, and perfect as an appetizer or for snacking straight from the jar.
🦐 Pickled Shrimp (Classic Southern Style)
Ingredients
For the shrimp:
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1½ lbs large shrimp, peeled and deveined (tails optional)
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1 lemon, halved
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1 Tbsp Old Bay or 1 tsp salt
For the pickling marinade:
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½ cup olive oil
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½ cup white vinegar (or cider vinegar)
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1 Tbsp fresh lemon juice
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2 tsp kosher salt
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1 tsp sugar
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1 tsp celery seeds
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1 tsp mustard seeds (optional but classic)
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½–1 tsp crushed red pepper flakes
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2–3 garlic cloves, thinly sliced
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1 medium red onion, very thinly sliced
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2–3 bay leaves
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¼ cup chopped fresh dill or parsley (optional but great)
Instructions
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Boil the shrimp:
Bring a pot of water to a boil with the lemon and Old Bay/salt. Add shrimp and cook 1–2 minutes, just until pink and firm. Immediately drain and plunge into ice water to stop cooking. -
Make the marinade:
In a bowl or jar, whisk together:-
Olive oil
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Vinegar
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Lemon juice
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Salt
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Sugar
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Celery seeds
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Mustard seeds
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Red pepper flakes
Add sliced garlic, onion, bay leaves, and herbs.
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Combine:
Layer shrimp and onions in a large jar or dish. Pour the marinade over the top, ensuring everything is submerged. -
Chill:
Cover and refrigerate at least 8 hours (24 hours is best). Shake or stir occasionally to keep everything coated.
To Serve
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Eat chilled straight from the jar
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Serve with crackers or crusty bread
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Add to salads or use as a cocktail appetizer
If you’d like, I can also:
• Give you a spicy Cajun version
• Provide a no-oil, lighter variation
• Scale the recipe for a party
• Suggest serving ideas or wine pairings
