Southern Style Pickled Shrimp
Sweet, tangy, herby, and not too pickled, these Southern Style Pickled Shrimp are pretty nearly perfect. A Southern staple, serve them on a charcuterie board, with crusty bread, as a part of a brunch spread, or just because. They're that good!
Servings: 4 servings
Calories: 181kcal
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
Serving: 0.25cups | Calories: 181kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 5mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg