Best 12 Best Pickled Shrimp Recipes

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Pickled shrimp, a delectable seafood dish, offers a tantalizing blend of tangy, salty, and umami flavors. This culinary creation is a staple in many cuisines worldwide, often served as an appetizer, snack, or side dish. Whether you prefer a traditional brine or a more innovative marinade, the possibilities for creating the best pickled shrimp are endless. From sweet and spicy to garlicky and herbaceous, the flavors you infuse into this dish are limited only by your imagination. In this article, we will delve into the world of pickled shrimp, exploring various recipes and techniques to help you craft the perfect batch that will delight your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEST PICKLED SHRIMP



Best Pickled Shrimp image

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

Steps:

  • Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
  • Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
  • Serve chilled.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

PICKLED SHRIMP



Pickled Shrimp image

If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.

Provided by Shauna James Ahern

Categories     Appetizers and Snacks     Seafood     Shrimp

Time P1DT40m

Yield 4

Number Of Ingredients 9

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons kosher salt, divided
3 large lemons, zested and juiced
¼ cup finely chopped flat-leaf parsley
2 tablespoons pickling spice
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
3 large shallots, thinly sliced lengthwise

Steps:

  • Fill a large bowl with ice-cold water.
  • Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
  • Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
  • Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g

PICKLED SHRIMP



Pickled Shrimp image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme

Steps:

  • Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

QUICK-PICKLED SHRIMP



Quick-Pickled Shrimp image

Provided by Bon Appétit Test Kitchen

Categories     Onion     Appetizer     Quick & Easy     Lunch     Vinegar     Shrimp     Fennel     Chile Pepper     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

1 pound shell-on medium shrimp
Kosher salt
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced, seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
Mayonnaise (for serving; optional)

Steps:

  • Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
  • Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
  • Serve shrimp with toast and mayonnaise, if using.
  • DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.

SOUTHERN PICKLED SHRIMP



Southern Pickled Shrimp image

Pickled shrimp are not your standard, classic pickle: it's more of a preservation technique, using oil, acid in the form of lemon juice, and tons of flavor from onion, bay leaf, allspice, and celery seed. Everything comes together in this beautiful thing that you can pile on top of crusty bread, chop into salsa, or serve with toothpicks, just like grandma used to.

Provided by Hugh Acheson

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons Old Bay seasoning
1 pound shrimp, peeled and deveined, 16/20 count per pound
1 medium Vidalia onion, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
2 cloves garlic, minced
12 dry bay leaves, or 6 fresh bay leaves
1/3 cup lemon juice
1 cup olive oil
1/4 teaspoon allspice
1/2 teaspoon crushed chili flakes
1/2 teaspoon celery seeds
1/2 teaspoon sea salt

Steps:

  • Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
  • Make the pickling mixture: In a mixing bowl, combine the onion, parsley, garlic, bay leaves, lemon juice, olive oil, allspice, chili flakes, celery seed, and salt. Add the shrimp and gently stir to combine them with the pickling mixture.
  • Finish the pickled shrimp: In a glass jar with a tight-fitting lid (Mason or Weck), arrange the shrimp, onions, and pickling mixture in layers. Seal with lid and let sit in the fridge for at least 3 hours before serving. The shrimp will keep in the fridge for 4-6 days.

PICKLED SHRIMP



Pickled Shrimp image

I appreciate this appetizer's ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 14

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon tomato paste
1-1/2 teaspoons sugar
1-1/2 teaspoons celery seed
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce
1 pound cooked large shrimp, peeled and deveined
1 small onion, thinly sliced and separated into rings
2 bay leaves

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours. , Drain and discard marinade and bay leaves.

Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 153mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 16g protein.

EASY PICKLED SHRIMP



Easy Pickled Shrimp image

Poaching the shrimp with Old Bay seasoning before pickling with cider vinegar, lemon juice, and aromatics is the key to this flavorful appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5h30m

Yield Serves 6 to 8

Number Of Ingredients 15

1 teaspoon Old Bay seasoning
1 dried bay leaf
1 tablespoon plus 1 teaspoon coarse salt
1 pound small shrimp, peeled and deveined (leave tails intact, if desired)
1 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1/3 cup cider vinegar
1/4 cup chopped fresh flatleaf parsley
1/2 teaspoon red-pepper flakes
2 cloves garlic, minced
1/2 yellow onion, thinly sliced
1 teaspoon mustard seeds
1/4 teaspoon whole cloves
1/4 teaspoon juniper berries
1/2 teaspoon celery seeds

Steps:

  • In a medium pot, bring 2 quarts water, Old Bay, bay leaf, and 1 tablespoon salt to a boil. Reduce heat; simmer 10 minutes. Add shrimp and cook until just pink and opaque, 30 seconds; drain.
  • Stir together shrimp and remaining ingredients in a bowl. Transfer mixture to a container. Cover tightly; shake to distribute. Chill at least 5 hours and up to 2 days before serving.

PICKLED SHRIMP



Pickled Shrimp image

Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf. If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long. There is a version of a recipe for this everywhere, over eons, including in Sciappi's "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical. Something very similar to this exact recipe was popular through the middle of last century as Pickled Shrimp, or Shrimp Sea Island. And the Alabama chef Frank Stitt has a recipe almost exactly like this one, in one of his fine cookbooks.

Provided by Tamar Adler

Number Of Ingredients 18

2 pounds shrimp, peeled and deveined, tails on
4 scallions, mostly white, quartered or in eighths lengthwise
2 cloves garlic, sliced lengthwise, very thinly
1/2 cup lemon juice
1/4 cup white-wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons fennel seed
1 1/2 teaspoons coriander
10 dried chiles, broken once or left whole
1 pod cardamom
1 lemon, quartered and thinly sliced
1 cup olive oil
1/4 cup roughly chopped fresh oregano
a few peppercorns
4 bay leaves
1/4 onion and/or leek
1 clove garlic
a few sprigs fresh thyme or oregano

Steps:

  • Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.
  • In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

PICKLED SHRIMP



Pickled Shrimp image

Can be prepared in 45 minutes or less but may require additional unattended time.

Categories     Garlic     Mustard     Marinate     Vinegar     Shrimp     Dill     Coriander     Gourmet     Appetizer     Hors D'Oeuvre     New Year's Eve     Cocktail Party     Seafood     Shellfish

Yield Serves 8

Number Of Ingredients 16

3/4 cup cider vinegar
1 1/2 teaspoons coarsely ground black pepper
2 teaspoons salt
1/2 teaspoon sugar
3/4 teaspoon English-style dry mustard
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon mustard seeds, crushed
1/4 teaspoon coriander seeds, crushed
1 cup olive oil
3 large garlic cloves, crushed
1 bay leaf
1 1/2 pounds (24 to 30) large shrimp, shelled and deveined
1 medium onion, halved lengthwise and sliced thin
1 lemon, sliced thin
2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish
1 dill sprig

Steps:

  • In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.

PICKLED SHRIMP (PAULA DEEN)



Pickled Shrimp (Paula Deen) image

After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

Provided by HeathersKitchen

Categories     Lunch/Snacks

Time P1DT12h30m

Yield 10 serving(s)

Number Of Ingredients 9

7 1/2 cups water
2 1/2 lbs unpeeled fresh shrimp
3 medium onions, sliced
fresh ground pepper
whole peppercorn
4 bay leaves
2 whole garlic cloves, peeled
1 cup cider vinegar
1 tablespoon lemon juice

Steps:

  • Bring the water to a boil in a large saucepan.
  • Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
  • Drain well and rinse in cold water to prevent further cooking.
  • Peel and devein shrimp, leaving tails on.
  • In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
  • Keep layering until jar is about 2/3 full.
  • Pour vinegar and lemon juice over layers until jar is almost full.
  • Leave space at the top so you can gently shake jar to remixs ingredients.
  • Seal jar tightly and chill for a few days up to 2 weeks.
  • Turn jar upside down to remix every other day or so.
  • Serve chilled as an appetizer.

PICKLED SHRIMP



Pickled Shrimp image

This wonderful recipe for pickled shrimp can be found in " Frank Stitt's Southern Table" cookbook, which is filled with delicious dishes. This makes a surprising and tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

3 pounds Boiled Shrimp
2 medium onions, quartered and very thinly sliced
1 teaspoon celery seeds
1 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
14 bay leaves
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 dried hot chile peppers
1 teaspoon freshly ground white pepper
1 teaspoon coriander seeds
1/4 cup white-wine vinegar
1/2 cup fresh lemon juice

Steps:

  • Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.

PACIFIC NORTHWEST PICKLED SHRIMP



Pacific Northwest Pickled Shrimp image

This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! -Kathy Wright, Highland, California

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

8 cups water
1/2 cup chopped celery leaves
1/4 cup mixed pickling spices
1 tablespoon salt
2 pounds uncooked shell-on shrimp (31-40 per pound)
PICKLING MIXTURE:
2 large onions, sliced
8 bay leaves
1-1/2 cups olive oil
3/4 cup white wine vinegar
3 tablespoons capers
2-1/2 teaspoons celery seed
1-1/4 teaspoons salt
1/4 teaspoon hot pepper sauce

Steps:

  • In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 107mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

  • Use the freshest shrimp possible. This will ensure the best flavor and texture.
  • Clean the shrimp thoroughly before pickling. Remove the heads, tails, and shells, and devein the shrimp.
  • Use a variety of spices and herbs in your pickle brine. This will give the shrimp a complex and flavorful taste.
  • Allow the shrimp to pickle for at least 24 hours before eating. This will give the flavors time to develop.
  • Store the pickled shrimp in a cool, dark place. This will help them to stay fresh for up to 2 weeks.

Conclusion:

Pickled shrimp is a delicious and easy-to-make appetizer or snack. It is a great way to enjoy shrimp, and it is also a good source of protein and omega-3 fatty acids. With so many different recipes to choose from, you are sure to find one that you love. So next time you are looking for a quick and easy snack, give pickled shrimp a try!

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