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A close-up of a spoon holding a pickled shrimp garnished with herbs, chili flakes, and peppercorns, with lemon and parsley in the background.
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Pickled Shrimp

Cold, herby, and briny with a little heat from serrano and a sharp white wine vinegar brine. The jar that disappears before the party even really gets started.
Prep Time20 minutes
chill time4 hours
Total Time4 hours 20 minutes
Course: Appetizer
Cuisine: American, Southern
Servings: 6 servings (about 2–3 oz shrimp per person)
Calories: 235kcal
Author: Dee Broughton

Ingredients

  • 1 pound large shrimp cooked thawed, peeled and deveined
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon crushed red pepper flakes
  • 3 bay leaves
  • 1 serrano or jalapeño pepper thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1/2 lemon thinly sliced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped

Instructions

Prep the Shrimp

  • If frozen, thaw the shrimp completely. Drain well and blot dry with paper towels until the shrimp feel dry to the touch, not just damp.

Make the Pickling Liquid

  • Whisk together the white wine vinegar, olive oil, lemon juice, sugar, kosher salt, mustard seeds, celery seed, black peppercorns, red pepper flakes, and bay leaves in a medium bowl until the sugar fully dissolves, about 1 minute.
    A bowl of pickle brine with visible spices and a metal whisk inside, placed on a wooden surface next to a small bowl of salt and herbs.

Layer the Jar

  • Add the shrimp, sliced serrano or jalapeño, red onion, lemon slices, parsley, and dill to a large glass jar or airtight container, distributing the aromatics throughout.
    Overhead view of a glass jar filled with shrimp, lemon slices, red onion, fresh dill, and parsley on a wooden surface.

Pour and Press

  • Pour the pickling liquid over the layered shrimp. Press the solids down gently so the shrimp are surrounded by the liquid.
    Brine is being poured from a glass jar over shrimp, onion slices, dill, lemon, and spices in a glass container on a wooden surface.

Chill

  • Cover and refrigerate for at least 4 hours. Stir or gently turn the jar once at the 2-hour mark if possible.

Serve

  • Taste before serving. Add a small squeeze of fresh lemon juice if it needs brightness. Serve cold with a slotted spoon.
    A glass jar filled with pickled shrimp, herbs, and spices sits on a table next to sliced bread and a small bowl of peppercorns.

Notes

  • Best in the first 2 days; stays good up to 5 days refrigerated in a sealed glass container. - Do not freeze - the shrimp will turn rubbery.
  • Use a glass container; vinegar and lemon can pick up off-flavors from plastic.
  • This recipe uses pre-cooked shrimp. Do not use raw shrimp without cooking first.

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 5g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 821mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg