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Introduction:
Pickled shrimp is a beloved Southern delicacy, known for its zesty flavor and refreshing, marinated texture. It’s a perfect appetizer for summer gatherings, cocktail parties, or coastal-themed dinners. This dish brings together the briny sweetness of shrimp with a tangy marinade full of aromatic spices and fresh herbs. Best of all, it's easy to prepare ahead of time and gets even better after a day or two in the fridge.
Ingredients:
For the shrimp:
1½ pounds of large shrimp, peeled and deveined (tails on or off)
1 tablespoon kosher salt
1 lemon, sliced
For the pickling marinade:
¾ cup apple cider vinegar
¼ cup olive oil
1 small red onion, thinly sliced
2 cloves garlic, smashed
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
1 teaspoon celery seed
1 bay leaf
1 teaspoon sugar
1 teaspoon crushed red pepper flakes (optional, for heat)
2–3 sprigs of fresh dill or 1 teaspoon dried dill
Juice of 1 lemon
Preparation:
Cook the shrimp: In a large pot, bring 6 cups of water, lemon slices, and salt to a boil. Add the shrimp and cook for 2–3 minutes, or until they are just pink and opaque. Immediately drain and plunge the shrimp into an ice bath to stop the cooking process. Drain again once cooled.
Make the marinade: In a large bowl or jar, whisk together the vinegar, olive oil, lemon juice, sugar, and spices. Add the onion, garlic, and dill.
Combine and chill: Layer the shrimp into a large glass jar or container, alternating with spoonfuls of the marinade mixture. Make sure the shrimp are fully submerged. Cover tightly and refrigerate for at least 12 hours, preferably 24 for full flavor.
Serving and Storage Tips:
Serve pickled shrimp chilled, with toothpicks or on small skewers.
Garnish with fresh dill, parsley, or lemon slices for presentation.
Keep refrigerated in an airtight container for up to 5 days. The flavor intensifies over time.
Serve over greens for a light salad, or alongside crackers and cheese for an appetizer spread.
Variations:
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