Easy Southern Pickled Shrimp (A Low Country Specialty)
This pickled shrimp is one of my favorite Low Country traditions, and it's just as good scooped onto crackers as it is piled on a bed of greens. Give it a full day in the fridge and you'll have the best bite of your summer waiting for you.
Print
Pin
Servings: 6
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.