There are certain dishes that just taste like home and that capture the very essence of Southern hospitality in a single bite. For me, nothing does that quite like a chilled jar of glistening, perfectly seasoned pickled shrimp. It’s a timeless classic, a recipe that feels equally at home at a sun-drenched Lowcountry boil, a festive New Orleans gathering, or simply as the star of your next party spread.
In This Post
For years, I’ve been perfecting this recipe, tweaking the spices and balancing the brine, and I am thrilled to share it with you. This isn’t just another recipe; it’s the only pickled shrimp recipe you’ll ever need. I’m going to walk you through every step, share all my secrets for getting that perfectly tender shrimp, explore the classic regional flavors, and answer every question you might have. Whether you call it Louisiana Pickled Shrimp, Southern pickled shrimp, or just shrimp marinated in a jar, this recipe is my go-to for make-ahead entertaining.
Here’s What Sets This Recipe Apart
- The Ultimate Make-Ahead Appetizer: This is one of those magical dishes that actually gets better as it sits. The flavors need time to meld and marinate, which means you do all the work a day or two ahead. It makes party prep an absolute breeze.
- Incredibly Versatile: There are so many ways to enjoy these beauties! Serve pickled shrimp in a jar simply with crackers, toss them into a sophisticated salad, or create a unique pickled shrimp cocktail. I’ll share all my favorite serving ideas further down.
Ingredient Deep Dive: Choosing the Best Components
- The Shrimp – I recommend using wild-caught shrimp if you can find them; their flavor and texture are superior. You can use fresh or frozen shrimp for this recipe, just make sure to peel and devein them first. If you’re using frozen, make sure to thaw them properly first (I’ve got instructions in the FAQ below). For size, I prefer jumbo or large shrimp (about 16-25 per pound.) As for the tails on or off debate? Tails-on makes for a prettier presentation, but tails-off is easier for your guests to eat. It’s your call!
- The Vinegar – The right vinegar is key to a balanced brine. I stick with either white vinegar or Champagne vinegar for their clean, crisp flavor. Both give the shrimp a bright, balanced tang without overpowering the other ingredients. If you want something extra smooth, Champagne vinegar is a beautiful, light option that works especially well.
- The Onion and Lemon – These two simple ingredients add freshness and balance to the whole dish. I usually opt for sweet Vidalia onions for their mild flavor, but red onions work great too and add a nice pop of color. Fresh lemon slices and juice help brighten the brine, keeping the shrimp tasting clean and vibrant, never heavy or overpowering.
- The Spices – This is where the magic happens! My pickling spice mix is what makes my recipe unique. Whole mustard seeds and celery seeds provide that classic pickling taste, bay leaves add a deep, herbaceous note, good kosher salt and crushed red pepper flakes bring a touch of adjustable heat. To give it that unmistakable Southern accent, I also use a good Creole seasoning blend.
How to Make Southern Style Pickled Shrimp
- Step One: Boil the fresh shrimp in water and Old Bay seasoning for about 2 minutes until they are opaque. Immediately put the shrimp in ice water and once cool, drain.
- Step Two: Crush celery seeds and coriander in a bag with a heavy object like a rolling pin. Transfer them to a medium bowl, and then add the oil, lemon juice, vinegar, parsley, red pepper, salt, garlic, and bay leaves to make the pickling brine.
- Step Three: In a glass jar or serving bowl, layer the onions, shrimp, and lemon slices. Pour the pickling brine over these layers and cover with plastic wrap. Chill in the refrigerator overnight or until ready to serve.
Ultimate Pickled Shrimp FAQ
When stored in an airtight container and kept fully submerged in the brine, your pickled shrimp will last for up to one week in the refrigerator.
This recipe starts with raw shrimp that you cook yourself as the first step. This is the best way to ensure the shrimp are perfectly cooked and have the ideal texture. Using pre-cooked shrimp can often lead to a tough, rubbery final product.
Absolutely! Frozen shrimp are an excellent and convenient choice. For the best results, let them thaw overnight in the refrigerator. If you’re in a hurry, you can place them in a colander and run cool water over them until they’re thawed, which takes about 10-15 minutes. Just be sure to pat them completely dry before cooking.
It all comes down to the cooking method. For pickled shrimp, we cook the shrimp with heat (in boiling water) before marinating them. In shrimp ceviche, the raw shrimp are “cooked” without heat, using only the acid from citrus juice (like lime juice) to denature the proteins.
Of course! The heat level is entirely up to you. To make a mild version, simply reduce or omit the crushed red pepper flakes. The recipe will still be incredibly delicious and packed with flavor from all the other wonderful spices and herbs.
A good rule of thumb is to plan for at least two to three large shrimp per guest if you’re serving other appetizers. If the pickled shrimp is the main event, plan on four to six per person.
Pro Tips For Success
- Patience is a Virtue: I know it’s tempting to dig in right away, but you must let them marinate! For the absolute best flavor, let the shrimp sit for a full 24 hours.
- Handle with Care: Gently turn the sealed jar over a few times during the first few hours of marinating. This helps distribute the marinade.
- Don’t Panic About the Oil: If your olive oil gets cloudy or solidifies in the fridge, don’t worry! It’s a normal reaction to the cold and a sign of good quality oil. Simply let the jar sit at room temperature for 20-30 minutes before serving, and it will return to its liquid state.
Customize Pickled Shrimp & Regional Variations
- For a Louisiana Kick: To capture those vibrant New Orleans flavors, use a Cajun or Creole Seasoning blend, add a generous dash of your favorite Louisiana hot sauce to the brine, and toss in some thinly sliced green bell pepper along with the onion.
- For a Classic Lowcountry Style: For that quintessential Charleston and Savannah flavor, make sure fresh dill is your primary herb. For an extra briny, floral note, consider adding a tablespoon of capers to the brine.
- For a Spicy Twist: If you love heat, go beyond the red pepper flakes. Add one thinly sliced jalapeño for a bright, grassy heat.
How To Serve Cold Shrimp
- The Classic Appetizer: Serve chilled in a pretty bowl with crackers, toasted baguette slices, and a side of good salted butter.
- An Elegant Centerpiece: For a real showstopper, present the shrimp in a large glass trifle bowl or a collection of vintage mason jars.
- On a Southern-Style Salad: Create a fabulous light lunch by turning the pickled shrimp into Shrimp Salad.
- As a Modern Pickled Shrimp Cocktail: Serve these in a chilled martini or coupe glass for a sophisticated and a flavorful take on a classic shrimp appetizer.
- On a Southern Appetizer Board: Make these shrimp the star of a “Southern Tapas” board alongside pimento cheese, deviled eggs, and pickled peppers.
Craving More? Try These Pickled Recipes
If you tried this Pickled Shrimp Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 tablespoon Old Bay seasoning
- 1 pound large or jumbo shrimp – peeled and devained
- ½ teaspoon celery seeds
- ½ teaspoon coriander seeds
- 1 cup extra virgin olive oil
- ½ cup lemon juice
- ¼ cup white wine vinegar
- ¼ cup flat leaf parsley – chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon salt
- 2 teaspoons chopped garlic
- 4 bay leaves
- 1 lemon – sliced very thin
- ½ onion – sliced very thin
Instructions
- In a large pot, bring 6 cups water and Old Bay seasoning to a boil. Add shrimp and cook for about 2 minutes, until shrimp are pink. Remove shrimp and place in a bowl with ice water to cool. Drain shrimp when chilled.
- Add celery seed and coriander seed to a zip top bag and crush with a heavy object – I use a rolling pin. Place in a medium size bowl.
- Add olive oil, lemon juice, vinegar, parsley, red pepper, salt, garlic and bay leaves. Stir, mixing well.
- In a glass jar or serving bowl, layer onions, shrimp and lemons. Pour pickling brine over layers. Cover with plastic wrap and chill in refrigerator overnight until ready to serve.
Notes
Nutrition
A Taste of Southern History: The Story of Pickled Shrimp
This beloved dish is more than just an appetizer; it’s a delicious piece of Southern history. Pickled shrimp has its roots in the coastal preservation techniques of the South Carolina and Georgia Lowcountry. Long before modern refrigeration, pickling was a practical and brilliant way to preserve the bountiful Gulf shrimp catch.
But the story goes even deeper. Culinary historians trace the dish’s lineage back to Caribbean escovitch, a similar method of preserving fish in a vinegar-based marinade that was introduced to the region through the complex history of the slave trade. Knowing this adds such a rich layer of context, connecting our modern-day appetizer to a long and powerful culinary tradition.
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
Can you bake the shrimp instead of boiling them in water.
I can hardly wait to try this
Feel free to make this recipe your own and do what works for you! Hope you enjoy it. ~Donya
Your introduction you say you use mustard seed, but in the recipe you have coriander seeds, are they interchangeable?
Yes they are interchangeable. Great question! Enjoy! ~Donya
Thanks!
I made this recipe twice. Once as is, and the other with the removal of the red pepper flakes. For my husband and me, we thought it masked the shrimp (personal preference), but even with it you can’t go wrong! Great and easy recipe! Thanks so much!
Yum! I had the shrimp for dinner with some Panzella salad. Great summer recipe. Looks great and very tasty. Made exactly as written, next time I will do 2 pounds of shrimp.
Thank you so much, Rebecca! And, I appreciate the terrific rating.
~Donya
Could you skip step one of cooking and buy the ready to eat shrimp from the deli and brine them? Would that lose a lot of flavor not cooking them in the Old Bay seasoning?
I’m sure that would work. Let me know if you try it!
~Donya
How many days in advance can you make this?
Hey there Mary!
Thank you so much for your interest in this recipe, I think you’re really going to love it! Since this recipe is not a true pickling recipe, it won’t last quite as long in the fridge. This dish will keep for about 1 week if it’s refrigerated in an airtight container or jar, so I would recommend preparing the shrimp no soon than 6 days before you’re planning on serving it. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think!
~Donya
Hello Donya, I am confused, it do you add the items in step #3 to the old bay water or to the ingredients in step #2?
Hey there.
You are going to cook the shrimp in the Old Bay seasoned water. Then you make the pickling blend to use with the cooked shrimp.
Enjoy,
~Donya
if i have brine left over, could i save it for later use??
Hey Don, I understand your desire to save that deliciousness but since it’s got the shrimp in it, I don’t think it’d be safe. Best to dispose of it and just enjoy the recipe again.
Thanks for stopping by!
~Donya
What a beautiful dish! I think that if used within the time window considered safe for the shrimp, the brine would probably make a very yummy salad dressing. Just found this and am excited to try it!
Awesome. Let me know how you like it!
Happy New Year,
~Donya
Looks and sounds fantastic! Can’t wait to try it.
Mrs. Donya,That looks like a wonderful dish :-)Regards, Hans.www.ChefsOpinion.org