I love these pickled shrimp as a light dinner and for entertaining (they always go quickly). Serve them with crackers, crusty bread and butter, or make a sandwich. They’re even great added to salads and light pasta dishes (like this orzo pasta salad). I didn’t know how much I loved Southern-style pickled shrimp until our friend Richard introduced us to them. Now, I can’t get enough. Once you try this easy pickled shrimp recipe, you’ll be hooked, too. They are seriously good! For another Southern-inspired shrimp recipe, see our easy shrimp and grits!
Key Ingredients
Shrimp: For the best results, I recommend large or jumbo shrimp. They’re less likely to overcook and dry out. Look for fresh shrimp that feels firm and has a slightly sweet smell. If you’re using frozen shrimp, thaw and drain them before cooking them. Lemon: I use lemon juice for the pickling liquid and a whole lemon for the shrimp cooking liquid. Cajun or Creole Seasoning: This adds a ton of flavor to both the cooking liquid and the pickling liquid. I love my homemade Cajun seasoning, but feel free to use what you have. I also like to add a bay leaf to the cooking liquid. Onion: This might be my favorite part! I love pickled onions, and since we add lots of sliced onion to the pickling brine, you end up with perfect shrimp and pickled onions. I usually use sweet onions, but yellow or red onions work too. Apple Cider Vinegar and Oil: These are the base of your pickling liquid. Apple cider vinegar keeps things tangy, and the oil adds richness and helps the pickling liquid turn into more of a dressing. Herbs: I love stirring fresh parsley and dill into the shrimp before serving for a bright, fresh flavor.
How to Make Pickled Shrimp
Just like when making shrimp ceviche, I quickly cook my shrimp before they go into the pickling liquid. This way, we can season them perfectly before they soak up all that tangy brine. The pickling liquid itself is extraordinarily flavorful, made with lemon juice, spices, onion, and herbs. You’ll combine everything in a bowl with ice water to get it nice and cold, then pop it in the fridge while your shrimp cook. A quick boil is all you need for the shrimp. Three minutes in the seasoned water is the sweet spot for plump, juicy shrimp. Once the shrimp are cooked, they go straight into the chilled pickling liquid! Let them hang out in the fridge for at least 20 minutes (or longer if you want). When you’re ready to serve, the options are endless! I love them with crackers, buttered toast, or tossed into a salad. And don’t forget about those onions from the brine. They pickle, too, and are seriously delicious! 1 lemon 1 tablespoon fine sea salt 1 teaspoon Cajun seasoning or Creole seasoning 1 bay leaf 1/4 teaspoon fresh ground black pepper 1 ½ teaspoons fine sea salt 3/4 teaspoon Cajun seasoning or Creole seasoning 1 small sweet onion, thinly sliced 6 tablespoons (88ml) apple cider vinegar 1/4 cup (60ml) avocado oil or vegetable oil 1/2 cup (120ml) ice water 1/8 teaspoon gochugaru Korean red chili flakes or use crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1/4 cup (15g) fresh parsley leaves, chopped 2 tablespoons fresh dill, chopped 2Stir until well blended, then chill in the refrigerator while you cook the shrimp. 3Bring 8 cups (1.8L) of water to a boil in a large pot. Cut the lemon in half, squeeze the juice into the boiling water, and add the lemon halves. 4Add the tablespoon of salt, Cajun or Creole seasoning, bay leaf, and black pepper. 5Add the shrimp and cook for 3 minutes, then transfer them to the chilled pickling liquid using a slotted spoon, stirring them around the pickling liquid a few times. 6Refrigerate for 20 minutes. 7Stir in the fresh herbs before serving.
