Southern Style Pickled Shrimp
This easy Southern style pickled shrimp recipe is such a tasty and unique way to serve shrimp! They're tangy, fresh and are a great make ahead appetizer or high protein snack!
The South knows their shrimp, particularly in Louisiana where I used to live.
As per Bubba Gump, there are a million different ways to prepare shrimp, but pickling them was not on my radar until I moved to the Gulf coast. Once I tried a bite of these southern style pickled shrimp, I knew I had to make them myself.
If you're a fan of shrimp ceviche or even classic shrimp cocktail, you're going to love these. They're marinated in bright, tangy brine that makes them irresistible and completely addictive.
Make sure you get these ready at least a half day before you plan to eat them. Those little shrimp need some time to soak up all the pickling brine flavors.
Love shrimp?! Try this buttery baked Shrimp Scampi, or these simple citrus and herb Marinated Grilled Shrimp. For another southern inspired shrimp recipe, try these buttery New Orleans BBQ Shrimp.
Why This Recipe Works
- Easy appetizer or high protein snack.
- Only requires 20 minutes of hands-on time.
- Easily adjust the seasonings to your taste.
- They keep in the fridge for a whole week!
Ingredient Notes
Shrimp - Use peeled and deveined shrimp. Any size shrimp may be used, but the bigger they are, the less pickled they'll be throughout. I prefer 16-20 or 21-25 count. Use sustainably sourced, wild caught fresh shrimp. If using frozen shrimp, thaw overnight and drain/dry before preparing.
Whole seasonings - Celery seed, mustard seed, black peppercorns and coriander seeds should all be purchased whole, not powdered.
White wine vinegar - White wine vinegar will give a more subtle flavor than distilled vinegar, but that works too. If you don’t have white wine vinegar, you can substitute apple cider vinegar or rice vinegar.
Fresh thyme - You can use lemon thyme or regular thyme. Fresh dill also works well.
Sugar - A little white sugar is added for a bit of sweetness to balance out the acidity.
Hot sauce - I prefer the brand Crystal hot sauce. If you don’t have any on hand, you can use chili peppers or substitute red pepper flakes. Feel free to increase or decrease the amount to your taste.
Onion - Any onion will work, but I prefer a sweet onion, like a Vidalia onion, Walla Walla, Maui or Bermuda onion.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Large Mason Jar - You'll need a large glass jar with a tight fitting lid, like a Mason jar to pickle the shrimp in.
Mixing bowl - A glass bowl works great for mixing ingredients and is non-reactive to the vinegar and lemon juice.
Step by Step Instructions
- Crush the celery seed, mustard seed, pepper corns and coriander seed by using a mortar and pestle, or place them in a plastic bag and use a meat mallet to pound them. You want the seeds to be coarsely ground, not a fine powder.
- Combine the spices along with the bay, thyme, garlic, salt, sugar, lemon juice, vinegar, olive oil and hot sauce in a medium to large bowl, and whisk together until the salt and sugar have dissolved.
- Place the onions in the brine, then pop it in the fridge to chill while you cook the shrimp.
- Bring a medium pot of water up to a boil, and add in any aromatics if desired (I added the lemon slices or rinds, an extra bay leaf and some more thyme).
- Drop in the shrimp and cook for about 90 seconds to 2 minutes, depending on size, until they're bright pink and just barely cooked through.
- Remove the shrimp, and allow them to drain for a few seconds to avoid diluting the brine. Then, drop them right into the pickling marinade, and mix them around to coat.
- Spoon the shrimp and onions into a jar or container, pour the remaining brine over, cover and refrigerate. Allow the shrimp to chill and pickle for at least a few hours, but overnight is best.
Tips for Success
- Some or all of the spices may be omitted if you don't have them lying around. I happened to have everything on hand, so I went for it, but the shrimp will still turn out well without them - just don't skip the onions, salt or pepper.
Serving Suggestions
Pickled shrimp are a great southern style appetizer. I love serving them with my creole remoulade and some fried green tomatoes. Add some Caribbean rice and beans or toasted baguette slices for more carbs.
These shrimp also make a great addition to salads, like this Spanish Style Gigante Bean Salad, this Thai Green Papaya Salad or this summery Heirloom Tomato Salad.
You can also serve them with some other hors d'oeuvres like these French Buttered Radish Toasts and this crisp, crunchy celery root remoulade to round it out.
FAQ
Store pickled shrimp in an airtight container, like a mason jar, in the refrigerator, for up to a week as long as they are thoroughly submerged in the brine.
Raw, peeled and deveined shrimp that are wild caught will work best. Medium shrimp will hold the most pickling flavor.
Yes. To follow food safety best practices, store your picked shrimp in the refrigerator.
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Louisiana Pickled Shrimp Recipe
Ingredients
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ teaspoon black peppercorns
- ½ teaspoon coriander seed
- 2 bay leaves torn or crumbled
- 1 bunch lemon thyme or regular thyme optional
- 1 clove garlic smashed
- 2 teaspoons salt
- 2 tablespoons sugar
- ½ cup freshly squeezed lemon juice
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 tablespoon hot sauce or to taste (I prefer Crystal)
- ½ sweet onion like Vidalia, thinly sliced
- 1 lb Wild American Shrimp peeled and deveined (26-30 is a good size)
Instructions
- Crush the celery seed, mustard seed, pepper corns and coriander seed by using a mortar and pestle, or place them in a plastic bag and use a meat mallet to pound them. You want the seeds to be coarsely ground, not a fine powder.
- Combine the spices along with the bay, thyme, garlic, salt, sugar, lemon juice, vinegar, olive oil and hot sauce in a medium sized bowl, and whisk together until the salt and sugar have dissolved.
- Place the onions in the brine, then pop it in the fridge to chill while you cook the shrimp.
- Bring a medium pot of water up to a boil, and add in any aromatics if desired (I added the lemon rinds, some extra bay leaves and thyme).
- Drop in the shrimp and cook for about 90 seconds to 2 minutes, depending on size, until they're bright pink and just barely cooked through.
- Remove the shrimp, and allow them to drain for a few seconds to avoid diluting the brine. Then, drop them right into the pickling liquid, and mix them around to coat.
- Spoon the shrimp and onions into a jar or container, pour the remaining brine over, cover and refrigerate. Allow the shrimp to chill and pickle for at least a few hours, but overnight is best.
Notes
- Any size shrimp may be used, but the bigger they are, the less pickled they'll be throughout.
- Some or all of the spices may be omitted if you don't have them lying around. I happened to have all on hand, so I went for it, but the shrimp will still turn out well without them - just don't skip the onions, salt or pepper.
Nutrition
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One of my favorite things ever are fried green tomatoes, there's a restaurant down here where I always get them — I'll have to take you when you come visit me!! 🙂 In the mean time, keep making 'em...I am soooo trying your recipe!
Definitely!! I love these things. Hope I can get down there sooner than later!
Pickled shrimp with beer and captain's wafers= my jam. But this is the Creole Trifecta with those fried green tomatoes and creole remoulade! I promise you this will be on our table by the end of the week.
yay!! Beer is the obvious pairing here 🙂