Southern Style Pickled Shrimp combines succulent shrimp with a tangy, herbaceous marinade for a dish that’s bursting with Southern charm. This recipe is simple yet sophisticated, blending bold flavors into an effortless, timeless treat that has graced tables since the 1950s.
Pickled shrimp is one of those dishes that surprises you with its simplicity and flavor. With just a handful of ingredients and a Mason jar, you can create a flavorful snack or appetizer that’s perfect for entertaining or enjoying on a warm day.
I loooove these shrimp. They are sweet and are loaded with flavor without being puckery pickled. They’re great on charcuterie boards, served with brunch, or just on the side of a sandwich. They’re a Southern staple, and I make them often.
Ingredients
- Shrimp – Use any size shrimp you like. Bigger shrimp will require longer to pickle.
- Lemon slices
- Sweet onion – Sliced; I like Vidalia onions but Spanish onions will also work.
- Vegetable oil
- Champagne vinegar – Or cider vinegar.
- Garlic clove – Thinly sliced.
- Sugar
- Mustard seeds
- Red pepper flakes
- Dill fronds – Or stems
- Bay leaves
- Dill fronds – Or leafy stems.
- Peppercorns
How to Make Southern-Style Pickled Shrimp
- Bring a pot of salted water to a boil. Cook the shrimp for 2-3 minutes, or until pink and opaque. Drain and rinse under cold water to halt the cooking process.
- Layer half of the lemon slices, onion slices, and dill fronds in the bottom of a glass jar.
- Add the cooled shrimp to the jar.
- In a small bowl, combine the vegetable oil, vinegar, garlic, sugar, mustard seeds, and red pepper flakes. Stir to dissolve the sugar and mix thoroughly. Pour the mixture over the shrimp in the jar.
- Top with the remaining lemon slices, onion, and dill.
- Seal the jar and gently tilt it to distribute the liquid without disturbing the layers.
- Refrigerate for at least 4 hours or overnight.
- Serve the shrimp chilled, optionally garnished with fresh lemon wedges.
Step-By-Step Process
Chef Jenn’s Tips
- Start with fresh, shell-on shrimp and peel them after boiling for the best texture and taste.
- Cooling the shrimp quickly under cold water prevents overcooking and keeps them tender.
- Champagne vinegar adds a delicate tang; use cider vinegar for a deeper flavor.
- Add extra red pepper flakes or a few jalapeño slices if you prefer more heat.
- Letting the shrimp marinate overnight gives the most robust flavor.
Recommended
Make It A Meal
Traditionally served as an appetizer, Southern-style pickled Shrimp also fits into a larger Southern spread. Pair it with crusty bread, cucumber salad, or Southern staples like pimento cheese and deviled eggs. A cold lemonade or crisp white wine is the perfect beverage companion.
Storage
For the best taste, enjoy Southern-style Pickled Shrimp within two to three days. Store any leftovers in an airtight container in the fridge. While freezing isn’t recommended, making a fresh batch is simple enough when needed. Use clean utensils when serving to maintain freshness.
Southern Style Pickled Shrimp
Ingredients
- 1 pound shrimp use any size shrimp you like. Bigger shrimp will require longer to pickle
- 2 – 3 lemon slices
- ½ sweet onion sliced; I like Vidalia onions but Spanish onions will also work
- ⅓ cup vegetable oil
- 3 tablespoons champagne vinegar or cider vinegar
- 1 clove garlic thinly sliced
- ½ teaspoon sugar
- ½ teaspoon mustard seeds
- 1 pinch red pepper flakes
- 2 bay leaves
- 5 – 6 dill fronds or leafy stems
- peppercorns
Instructions
- Bring a pot of salted water to a boil. Cook the shrimp for 2-3 minutes, or until pink and opaque. Drain and rinse under cold water to halt the cooking process.
- Layer half of the lemon slices, onion slices, and dill fronds in the bottom of a glass jar.
- Add the cooled shrimp to the jar.
- In a small bowl, combine the vegetable oil, vinegar, garlic, sugar, mustard seeds, and red pepper flakes. Stir to dissolve the sugar and mix thoroughly. Pour the mixture over the shrimp in the jar.
- Top with the remaining lemon slices, onion, and dill.
- Seal the jar and gently tilt it to distribute the liquid without disturbing the layers.
- Refrigerate for at least 4 hours or overnight.
- Serve the shrimp chilled, optionally garnished with fresh lemon wedges.
Notes
Chef Jenn’s Tips
- Start with fresh, shell-on shrimp and peel them after boiling for the best texture and taste.
- Cooling the shrimp quickly under cold water prevents overcooking and keeps them tender.
- Champagne vinegar adds a delicate tang; use cider vinegar for a deeper flavor.
- Add extra red pepper flakes or a few jalapeño slices if you prefer more heat.
- Letting the shrimp marinate overnight gives the most robust flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.