Looking for a bold, zesty, and refreshing Southern classic that brings a burst of coastal flavor to your plate? Meet Low-Country Pickled Shrimp — a tangy seafood dish hailing from the Carolinas and Georgia, known for its vibrant mix of spices, citrus, and briny shrimp. It’s the perfect appetizer for backyard BBQs, beach picnics, or anytime you’re craving a punch of bold Southern flair. Best part? It’s easy to make ahead and gets better the longer it chills.
In this blog, I’ll guide you step-by-step through this iconic dish, including a foolproof recipe, tips for success, and creative ways to serve it.
What is Low-Country Pickled Shrimp?
Low-Country Pickled Shrimp is a Southern dish that originated from the coastal areas of South Carolina and Georgia — known collectively as the Lowcountry. The dish features boiled shrimp marinated in a tangy mixture of vinegar, citrus, onions, garlic, and aromatic spices. The shrimp absorb the flavors over time, creating a zesty, refreshing bite with every forkful.
It’s like Southern ceviche’s cousin, minus the raw seafood and plus a punch of pickling spice.
Why You’ll Love This Recipe
- Make-ahead friendly – Even better after 24 hours.
- Low-carb & keto-friendly – All flavor, no guilt.
- Crowd-pleasing appetizer – Serve with toothpicks or crostini.
- Customizable – Adjust spice and seasoning to your taste.
Ingredients You’ll Need
Here’s what you’ll need for a classic Low-Country Pickled Shrimp dish:
For the Shrimp:
- 2 lbs large shrimp (peeled and deveined, tails on or off)
- 1 lemon (cut into wedges)
- 1 tbsp Old Bay seasoning
- Salt (to taste)
For the Pickling Marinade:
- 1 cup apple cider vinegar
- 1/2 cup olive oil
- Juice of 2 lemons
- 1 medium red onion (thinly sliced)
- 3 garlic cloves (smashed)
- 2 tsp celery seeds
- 2 tsp mustard seeds
- 2 tsp crushed red pepper flakes (adjust for spice level)
- 1 bay leaf
- 1 tsp sugar (optional, for balance)
- Salt and pepper (to taste)
- Fresh dill or parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Boil the Shrimp
Start by boiling a large pot of water with Old Bay seasoning, lemon wedges, and a pinch of salt. Add the shrimp and cook until pink and just firm — about 2-3 minutes. Be careful not to overcook them. Once done, immediately transfer the shrimp to an ice bath to stop the cooking process. Drain and set aside.
Step 2: Make the Marinade
In a large mixing bowl or glass container, combine apple cider vinegar, olive oil, lemon juice, onion slices, garlic, celery seeds, mustard seeds, red pepper flakes, bay leaf, and sugar. Season with salt and pepper. Stir well to mix.
Step 3: Marinate the Shrimp
Add the cooled shrimp to the marinade. Mix until every piece is coated. Cover and refrigerate for at least 4 hours, but preferably overnight to let the flavors meld beautifully.
Step 4: Serve and Enjoy
Before serving, give the shrimp a gentle stir and garnish with fresh dill or parsley. Serve chilled straight from the fridge, and watch them disappear in no time!
Tips for Success
- Use fresh shrimp for the best texture and flavor. Frozen can work too, just thaw and dry them well.
- Marinate overnight for maximum flavor — it’s worth the wait!
- Use a glass container for pickling; plastic may absorb odors.
- Adjust the heat by playing with red pepper flakes or adding jalapeño slices for an extra kick.
Serving Suggestions
- Appetizer-style: Serve in a small bowl with cocktail picks or toothpicks.
- Southern platter: Pair with deviled eggs, pimento cheese, and biscuits.
- On toast: Pile on crostini or buttered toast for a fancy brunch vibe.
- Salad topper: Add to leafy greens or grain bowls for a zesty twist.
- Charcuterie board add-on: Adds coastal flair to meat and cheese spreads.
Storing Pickled Shrimp
Store your pickled shrimp in the fridge in an airtight container. It will stay fresh for up to 5 days. The longer it marinates, the more flavorful it gets — but be sure to eat it within a week for best taste and texture.
Variations to Try
Want to put your own spin on this Southern staple? Here are some fun tweaks:
- Spicy Creole Version: Add Cajun seasoning and Tabasco sauce for Louisiana flair.
- Mexican-Inspired: Sub lime juice for lemon and add sliced jalapeños and cilantro.
- Sweet & Tangy: Add a bit more sugar and some orange juice for a sweeter profile.
- Asian Fusion: Try rice vinegar, ginger slices, and a splash of soy sauce.
Final Thoughts
Low-Country Pickled Shrimp is one of those dishes that looks fancy but is incredibly simple to make. It’s bright, bold, and effortlessly cool — just like a summer day on the Southern coast. Whether you’re new to pickled seafood or a longtime fan, this dish is a must-try for anyone who appreciates layers of flavor with a bit of Southern hospitality.
FAQs
1. Can I use pre-cooked shrimp?
Yes, but they won’t absorb the marinade as well. Fresh-boiled is always best.
2. How long should I marinate the shrimp?
At least 4 hours, but overnight is ideal for full flavor.
3. Can I freeze pickled shrimp?
Not recommended — the texture of shrimp changes when frozen after marinating.
4. Is this dish spicy?
It has a kick! You can reduce or increase the red pepper flakes to adjust the heat.
5. What kind of vinegar works best?
Apple cider vinegar gives it a mellow tang, but white wine vinegar works too for a sharper bite.
Low-Country Pickled Shrimp Recipe
Equipment
- Large pot (for boiling shrimp)
- Slotted spoon or strainer
- Large mixing bowl
- Mason jar or glass container with lid
- Sharp knife and cutting board
- Measuring Cups and Spoons
- Citrus juicer (optional)
Ingredients
For the Shrimp Boil:
- 2 lbs large shrimp peeled and deveined, tails on or off
- 1 tbsp Old Bay seasoning
- 1 lemon cut into wedges
- Salt to taste
For the Pickling Marinade:
- 1 cup apple cider vinegar
- 1/2 cup olive oil
- Juice of 2 lemons
- 1 medium red onion thinly sliced
- 3 garlic cloves smashed
- 2 tsp celery seeds
- 2 tsp mustard seeds
- 2 tsp crushed red pepper flakes adjust to taste
- 1 bay leaf
- 1 tsp sugar optional
- Salt and black pepper to taste
- Fresh dill or parsley optional, for garnish
Instructions
Boil the Shrimp:
- Bring a large pot of water to a boil with Old Bay seasoning, lemon wedges, and a pinch of salt. Add shrimp and cook just until pink and opaque, about 2–3 minutes. Be careful not to overcook. Use a slotted spoon to transfer shrimp to an ice bath to stop the cooking. Drain and set aside.
Make the Marinade:
- In a large bowl, whisk together the apple cider vinegar, olive oil, lemon juice, sliced onions, garlic, celery seeds, mustard seeds, red pepper flakes, bay leaf, sugar, salt, and pepper.
Combine and Chill:
- Add the cooled shrimp to the marinade and toss until fully coated. Transfer everything to a mason jar or airtight container. Cover and refrigerate for at least 4 hours, preferably overnight, stirring occasionally to distribute flavors.
Serve:
- Serve chilled with fresh herbs on top. Enjoy with toothpicks, crackers, or over a bed of greens!
