📝 About This Recipe
A quintessential coastal classic, this Pickled Shrimp recipe captures the breezy elegance of a Charleston garden party. Succulent wild-caught shrimp are gently poached and then submerged in a bright, herbaceous brine layered with sweet onions, fresh citrus, and a hint of spice. As it cures in the refrigerator, the shrimp absorb the tangy aromatics, resulting in a sophisticated appetizer that is both refreshing and deeply savory.
🥗 Ingredients
The Shrimp & Poaching Liquid
- 2 pounds Large Shrimp (peeled and deveined, tail-on (16-20 count))
- 2 tablespoons Old Bay Seasoning (for the poaching water)
- 1 Lemon (halved)
- 1 tablespoon Kosher Salt
The Pickling Brine
- 3/4 cup Extra-Virgin Olive Oil (use a high-quality, fruity oil)
- 1/2 cup Apple Cider Vinegar (unfiltered preferred)
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 2 tablespoons Dijon Mustard (smooth, not grainy)
- 1 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Celery Seeds (whole)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
The Aromatics
- 1 large Sweet Onion (such as Vidalia, very thinly sliced)
- 3 cloves Fresh Garlic (thinly sliced)
- 6-8 pieces Fresh Bay Leaves (dried may be substituted)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 3 tablespoons Capers (drained)
- 1 Lemon (sliced into very thin rounds)
👨🍳 Instructions
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1
Fill a large pot with 3 quarts of water. Add the Old Bay seasoning, salt, and the halved lemon (squeeze the juice in first, then drop in the halves).
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2
Bring the water to a rolling boil over high heat. Once boiling, reduce to a simmer for 5 minutes to let the spices infuse the water.
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3
Add the shrimp to the pot. Cook for exactly 2 to 3 minutes, or just until they turn pink and opaque. Do not overcook, as they will continue to 'cook' slightly in the acidic brine.
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4
While the shrimp cook, prepare a large ice bath in a separate bowl. Immediately drain the shrimp and plunge them into the ice water to stop the cooking process.
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5
Once the shrimp are cold, drain them thoroughly and pat them dry with paper towels. Set aside.
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6
In a medium bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, sugar, celery seeds, and red pepper flakes until well emulsified.
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7
Find a large glass jar (about 1.5 to 2 quarts) or a deep glass dish. Ceramic or glass is essential to prevent a metallic taste from the vinegar.
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8
Begin layering the ingredients: start with a layer of sliced onions, followed by a few shrimp, a couple of lemon slices, a sprinkle of capers, garlic, parsley, and a bay leaf.
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9
Repeat the layers until all ingredients are used, packing them down gently as you go.
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10
Pour the whisked brine over the shrimp and aromatics. Ensure the liquid covers the shrimp completely. If needed, press down on the mixture to submerge.
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11
Seal the container tightly and place it in the refrigerator. Let the shrimp marinate for at least 24 hours before serving.
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12
Every few hours (or when you remember), gently shake or invert the jar to ensure the brine is evenly distributed.
💡 Chef's Tips
Always use wild-caught shrimp if possible; they have a firmer texture and sweeter flavor that holds up better to pickling. Cut your onions as thin as possible (a mandoline is perfect here) so they soften and become a delicious condiment themselves. If the olive oil solidifies in the fridge, let the jar sit at room temperature for 15-20 minutes before serving so the dressing becomes liquid again. Don't skip the 24-hour wait; the first 12 hours the shrimp are just getting salty, but by 24 hours the flavors have truly penetrated the protein. To keep it for longer, ensure the shrimp remain fully submerged in the oil/vinegar mix; they will stay fresh for up to 5 days.
🍽️ Serving Suggestions
Serve in a chilled glass bowl with long toothpicks for easy snacking at a cocktail party. Pair with buttery crackers (like Ritz) and a schmear of softened cream cheese for a retro Southern treat. Serve alongside a crisp, cold glass of Sauvignon Blanc or a dry Sparkling Rosé. Spoon the shrimp and pickled onions over a bed of butter lettuce for a light, elegant lunch. Add the pickled onions and shrimp to a Bloody Mary garnish skewer for the ultimate brunch accessory.