Low-Country Pickled Shrimp Recipe
Zesty and refreshing, this Southern-style pickled shrimp recipe features tender shrimp marinated in a tangy blend of vinegar, lemon, spices, and onions — perfect for any appetizer platter.
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!