If you've never had pickled shrimp, you're in for a treat. This is one of those quintessential Southern recipes, especially here in the Low Country, where it's basically a party staple.
And here's the best part: it actually gets better the longer it sits in the fridge, soaking up all that briny, tangy flavor. So less last-minute stress for you, more flavor for everyone else.
I poach my shrimp in Old Bay (the South's only seafood seasoning, in my opinion) because it just makes the shrimp taste like summer. Then I load up a cute Weck jar with lemon, onion, dill, and vinegar.
Pickles and shrimp might sound like a weird combo, but think of it like ceviche, except here you're actually cooking the shrimp instead of letting the acid from citrus juice do the work.
Since I live near the water in Charleston, I always reach for South Carolina shrimp when I can get it. It's sweet, tender, and holds up beautifully in the brine, (which is why I keep making this recipe on repeat all summer long.)
Frozen works in a pinch too, just look for wild-caught for the best flavor.
What I really love about this shrimp recipe though is how versatile it is. Serve it with crackers or thick slices of crusty French bread for an easy and delicious appetizer.
Pile it on top of salad greens for something lighter. Or just eat it straight out of the jar standing at the fridge like I do (no judgment here).
Either way, it's the kind of cool, refreshing bite you want on hand for beachside picnics, al fresco dinners, and every summer gathering in between, especially when it's brutally hot outside.
And, if you're looking for other "it's too hot to cook" recipes, I know you'll love my watermelon salad, burrata caprese salad, and Trader Joes Mediterranean salad. They're all perfect with this shrimp.
Ready to get started? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- Old Bay seasoning
- large shrimp
- red onion
- apple cider vinegar
- vegetable oil
- lemon juice
- granulated sugar
- fresh dill
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the shrimp in boiling water seasoned with the Old Bay seasoning.
- Then, drain the shrimp and plunge in an ice water bath to stop the cooking.
- Next, stir together the vinegar, oil, lemon juice, sugar, and dill. Combine the shrimp and onions in a large jar or medium bowl.
- Finally, pour the marinade over the shrimp making sure the onions and shrimp are completely covered. Seal or cover and refrigerate overnight and up to 2 days.
Hint: Depending on the size of your jar, you may need extra brine. The key is to completely submerge the shrimp and vegetables in the vinegar mixture for the best results.
Substitutions
Check out these substitution ideas in case you need to make some adjustments:
- Large shrimp - I prefer large shrimp because they stay meaty and don't get lost in the brine. Feel free to use medium shrimp instead. If you can't get ahold of fresh shrimp, frozen (thawed) works great too--just be sure to use wild-caught shrimp if you can for the best flavor.
- Red onions - These give you that pretty pink color and a mild bite, but sweet onions are a great swap if that's what you have. Both infuse into the pickling marinade beautifully.
- Apple cider vinegar - White wine vinegar or distilled white vinegar both work for the tangy brine.
- Old Bay seasoning - As a Southern girl, I love using Old Bay, especially for seasoning shrimp.You can also use Creole seasoning or Cajun seasoning if that's what you have.
Variations
Check out these additional ways to change up this recipe:
- Add some heat - A pinch of red pepper flakes in the pickling liquid gives these shrimp a gentle kick. These little shrimp are also fantastic doused with a few splashes of hot sauce.
- Citrus boost - Tuck fresh lemon slices right into the jar along with the shrimp.
- Herb swap - Try fresh thyme or a bay leaf in the quick pickle brine for a slightly different flavor profile.
- Make it a meal - Serve these over greens for an easy protein that turns into a light lunch.
Equipment
Here's the equipment you'll need to make this recipe:
- medium saucepan
- measuring spoons
- chef's knife
- liquid measuring cup
- juicer
- colander
- medium bowl
- large jar
Storage
To refrigerate: Store the pickled shrimp in a sealed jar or covered large bowl in the fridge for up to 2 days. As the shrimp marinate, the pickling liquid allows the flavor to only get better. Just make sure to layer the shrimp and onion slices fully submerged in the brine.
To freeze: I don't recommend freezing these. The texture of the shrimp can become rubbery once thawed.
Tasty Tip
Don't skip the ice water bath after boiling. Plunging the shrimp into cold water stops the cooking process immediately, which keeps them tender instead of overcooked and tough.
Frequently asked questions
Up to 2 days in the fridge, kept in their pickling liquid. They're not like regular pickles, so that 2-day window is key. But don't worry-- they rarely stick around that long anyway.
You sure can, and you should. These need at least overnight in the brine to develop that pickled flavor, so they're made for prepping ahead. Perfect for weeknight meals, parties, or any variety of occasions when you want something ready to go.
They're a delicious starter on their own, but I love them with baguette slices or crackers. Pile them onto toast, toss them into salads, or serve them as a tasty snack at your next gathering. They work for a variety of delicious dishes.
Technically, no, but I do recommend it for the best appearance and flavor.
Here in South Carolina, shrimp season is from May to December, but lucky for us we can get shrimp pretty much year-round. I've often used frozen thawed wild-caught shrimp if I can't get fresh. And, this is a recipe I make all year round.
That's a great question! I'd start with 1¾ to 2 pounds of unpeeled shrimp.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this pickled shrimp:
🍽Get the recipe
Easy Southern Pickled Shrimp (A Low Country Specialty)
Equipment
- medium saucepan
- measuring spoons
- chef's knife
- liquid measuring cup
- juicer
- colander
- medium bowl
- large jar
Ingredients
- 3 tablespoons Old Bay seasoning, plus more to taste
- 1½ pounds peeled and deveined large shrimp
- ½ red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup vegetable oil
- ½ cup fresh lemon juice
- 2 tablespoon granulated sugar
- 2 tablespoon chopped fresh dill
Instructions
- Combine water and the Old Bay seasoning in a medium saucepan. Bring to a boil. Add the shrimp and cook for 3 minutes.
- Drain the shrimp, and plunge in an ice water bath to stop the cooking.
- Pack the shrimp and red onion in a large jar or medium bowl.
- Stir together the vinegar, oil, lemon juice, sugar, and dill. Pour the mixture over the shrimp, making sure the shrimp and onions are submerged in the liquid. Seal or cover and refrigerate overnight and up to 2 days.
- Uncover and season with Old Bay to taste.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Don't leave leftovers sitting out at room temperature for extended periods
- Be sure the vinegar you use has at least 5% acidity.
- Always have good ventilation when using a gas stove.
Celine says
Letting the shrimp marinate in that tangy, herbaceous brine makes them incredibly flavorful! Layering them with fresh lemon slices and crisp onions gives the whole dish such a bright, zesty kick. It's the ultimate make-ahead appetizer for summer gatherings.
Gina says
The shrimp tasted so fresh with the Old Bay, lemon, dill, and red onion. I love that this can be made ahead too. Such a beautiful appetizer for warm-weather gatherings!
Juyali says
This looks so delicious and easy. I can't wait to try it this weekend!
AshleyFreeman says
Thanks so much! Think of it as "Southern ceviche" 🙂