5 Star Reader Comment
Absolutely delicious and simple to make. These shrimp have been a hit at every gathering. Thank you for the recipe!
Frani
The Appetizer That Makes Every Party Feel Like a Celebration
There are certain things I put on a table that make people stop and say something. This is one of them. A glass jar filled with plump, glistening shrimp, thin lemon slices, sweet onion, and a beautiful golden brine. Before anyone has even tasted it, the jar itself is an invitation.
I have been making pickled shrimp for years. It is the appetizer I pull out when I want to make an impression without spending all day in the kitchen. The shrimp do their work overnight. You just show up with the jar and let it speak for itself.
This recipe is rooted in the Lowcountry coastal tradition where pickling shrimp was not just a party trick — it was how people preserved the catch and fed their families. I love knowing that when I make this, I am carrying something forward. A little history, a lot of flavor, and a dish that never fails to bring people together.
Here’s What Sets This Recipe Apart – It’s All About The Brine
Most pickled shrimp recipes skip the boil. I do not. I cook the shrimp in a pot of water with Old Bay seasoning before they ever touch the brine. That step seasons the shrimp from the inside out and gives you a more flavorful, tender result. The pickling brine finishes the job — bright with lemon and vinegar, deep with celery seed, coriander, and bay leaves. Every layer has a purpose.
Donya’s Best Tips for Perfect Pickled Shrimp
Do not overcook the shrimp. Two minutes in boiling water is all they need. They will keep firming up as they cool in the ice bath. Pull them the moment they turn pink and opaque.
Crush the whole spices. Crushing the celery seeds and coriander before adding them to the brine releases their oils and makes the flavor dramatically more intense. A zip top bag and a rolling pin takes 30 seconds.
Use a glass jar or bowl. Glass does not react with the acidic brine the way plastic can. A wide-mouth mason jar is perfect. A glass trifle bowl is beautiful for serving.
Let them marinate overnight. Minimum 8 hours. I always prefer 24. The flavor deepens significantly the longer the shrimp sit. Do not rush this one.
Pull it out early. Set the jar on the counter 20 to 30 minutes before serving. The olive oil will have thickened in the cold — a few minutes at room temperature brings everything back to beautiful.
What Goes In the Jar
- Large or Jumbo Shrimp — peeled and deveined. Wild-caught Gulf shrimp have the best flavor. Frozen works perfectly — just thaw overnight in the fridge and pat completely dry before cooking.
- Old Bay Seasoning — goes into the boiling water to season the shrimp before they ever touch the brine. This is the step that sets this recipe apart.
- Celery Seeds and Mustard Seeds — crushed fresh for the brine. Together, these two are the backbone of that classic Southern pickling flavor.
- Extra Virgin Olive Oil — the base of the brine that carries all the flavors and keeps the shrimp silky and rich.
- White Wine Vinegar and Lemon Juice — the bright, tangy backbone of the brine. Fresh lemon juice makes a real difference here.
- Fresh Lemon Slices — layered right in the jar. They look beautiful and add a fresh citrus note to every bite.
- Sweet Onion — sliced paper thin. Vidalia is my first choice. It softens gently in the brine and adds a mild sweetness that balances the tang.
- Fresh Flat-Leaf Parsley — adds a clean, herby brightness that ties the whole brine together.
- Garlic, Bay Leaves, and Red Pepper Flakes — depth, warmth, and just enough heat. Adjust the pepper flakes to your preference.
Make It Your Own — Three Regional Twists
For a Louisiana kick: Swap in a Cajun or Creole seasoning blend and add a splash of Louisiana hot sauce to the brine. Thinly sliced green bell pepper layered in the jar adds that classic New Orleans character.
For a Lowcountry style: Use fresh dill as your main herb in place of parsley and add a tablespoon of capers to the brine. This is the Charleston and Savannah version — briny, coastal, and beautifully herby.
For a spicy version: Keep the red pepper flakes and add one thinly sliced jalapeño to the jar. Bright heat, beautiful color, and a kick that builds slowly.
Here’s How It All Comes Together
Bring a large pot of water to a boil and add the Old Bay. Drop the shrimp and cook for exactly 2 minutes until they turn pink. Transfer immediately to an ice bath to stop the cooking. Drain well and pat dry.
Crush the celery seeds and mustard in a zip-top bag with a rolling pin. Transfer to a bowl and whisk in the olive oil, lemon juice, vinegar, parsley, red pepper flakes, salt, garlic, and bay leaves to build the brine.
In a large glass jar or serving bowl, layer the onion slices, shrimp, and lemon rounds. Pour the brine over everything, making sure every layer is covered. Seal or cover tightly and refrigerate overnight. Turn the jar gently a few times in the first few hours. Pull it out 20 minutes before serving and let it come to room temperature.
The Make-Ahead Appetizer That Does All the Work for You
Make it 24 hours ahead: This is actually the ideal timeline. The flavor is significantly better after a full day in the brine. Make it the night before your gathering, and you are done.
Make it up to 48 hours ahead: Still excellent. The shrimp get a little more tangy, and the brine gets deeper and more complex. I have made these two days out many times.
Storage: Keep fully covered in the brine in an airtight container in the refrigerator for up to one week. The flavor keeps improving for the first two days.
A note on the olive oil: It will thicken and look cloudy in the refrigerator. This is completely normal. Set the jar out 20 to 30 minutes before serving, and it comes right back. It does not affect the flavor at all.
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 or my layered shrimp dip.
- 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
Ingredients
- 2 tablespoon Old Bay seasoning
- 1 pound large or jumbo shrimp – peeled and devained
- ½ teaspoon celery seeds
- ½ teaspoon mustard 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.
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.
Yes. I cook them in a seasoned Old Bay boil before they go into the brine. This seasons the shrimp from the inside out and gives you a better result than using pre-cooked shrimp.
Absolutely. Thaw overnight in the fridge and pat completely dry before cooking. Frozen shrimp that have been thawed properly work beautifully in this recipe.
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.
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.
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!
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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