This low country pickled shrimp recipe is delicious and easy. Poached shrimp are marinated and quick pickled in fresh lemon juice, salt, vinegar, and olive oil.
This is a fast and easy pickled shrimp recipe that is a show stopper if you can wait long enough for the shrimp to marinate before eating.
What is Pickled Shrimp?
Pickled shrimp, at the most basic level, is a southern coastal classic of poached (cooked) shrimp marinated in salt, vinegar, lemon juice, and olive oil. They sit for several hours in the marinade before eating (if you can wait!).
This is a simple pickling recipe for shrimp with salt and vinegar as the basis.
The marinade has no additional spices or herbs, but any combination of spices or herbs can be added to the marinating mix.
Feel free to add bay leaves, old bay, fennel, shallots, dill, capers, garlic, celery seeds, tabasco sauce, red pepper flakes, etc... to switch up this pickled shrimp dish.
Commonly, in Charleston, pickled shrimp are stored in a mason jar. While it's very beautiful to see this presentation, I find that a narrow bowl is more practical.
FYI - The Lowcountry (AKA Low country) refers to (geographically) a low lying region on the coast of the Atlantic Ocean in portions of Georgia and South Carolina that includes sea islands and the coast line.
How To Make Low Country Pickled Shrimp
It doesn't matter if the shrimp are peeled and deveined before or after cooking.
I find that they retain a little more flavor and are protected from super high heat if you cook the shrimp in their shells and peel and devein them after they're cooked.
Try not to overcook the shrimp. Cooking the shrimp at a low simmer for a couple minutes generally does the trick. Pull them out and get them on ice right away.
The pickling marinade is so acidic that it will continue to "cook" the shrimp, kinda like ceviche is raw seafood "cooked in" acids like citrus and vinegar.
Make the pickling marinade by mixing ingredients together the salt, vinegar, lemon juice, and olive oil. Pour marinade over the cooked and peeled and deveined shrimp and sliced onions. Refrigerate.
If pickled shrimp are covered in oil / liquid they can last up to one week in the refrigerator. Having said that, they are so delicious that they wouldn't even last a week in my house!
Pickled shrimp can also be layered in quart sized jars with the liquid/brine poured over the shrimp. That works perfect if you are making ahead of time and taking this pickled shrimp recipe to a party. We eat these rather quick and just leave them in a regular bowl.
Peeling and Deveining Shrimp
Don't like peeling and deveining shrimp? Buy them already done. Most grocery stores will also sell cooked shrimp which would work for this recipe as well.
Keep the raw shrimp on ice while you peel and devein it. This step is not necessary if working with a small amount of shrimp or if you're fast with your "peel and devein shrimp game".
TIP: Keep the shells and combine with water, salt, and your favorite herb or spices to make a killer homemade seafood stock / broth. Shrimp shells can also be frozen and used later for stock.
What Do I Serve With Pickled Shrimp?
This quick pickled shrimp recipe is a fantastic appetizer for parties. It can also be served on top of salads or pastas.
Pickled shrimp is delicious on its own or on toast with a little bit of mayonnaise. Other toast ideas are avocado, thin sliced radishes and cucumbers, and fresh dill or parsley.
It's shrimp season in the low country and there is nothing more addicting than pickled shrimp. It's tempting to eat it right away, but the best flavor comes when marinated at least one day.
Quick Pickled Shrimp Recipe FAQS
Pickled shrimp can be eaten right away, but the best flavor comes when it is refrigerated and marinated for at least 6 hours. And really, the flavor shines a couple days later too.
Quick pickled shrimp stay good in the refrigerator for up to one week, BUT ONLY IF the shrimp are completely covered by the marinating liquid. The olive oil is a fat and acts as an insulation buffer and the salt and vinegar preserves it as well. Kept covered, pickled shrimp is like a confit that is good for a long time in a cool place.
Serving Suggestion
Serve this Pickled Shrimp recipe on toast or over salad or with a complimentary appetizers like pimento cheese or deviled eggs. In the summer, Pickled Shrimp pairs well with Gazpacho, and in the colder months I like it with Stuffed Mushrooms.
You May Also Like
If you like Coastal Lowcountry food, check out these seafood recipes.
Things In My Kitchen:
- Shrimp peeler & deveiner – There’s a lot of fancy & expensive shrimp peelers & deveiners out there. This inexpensive, plastic one works the best for me. I am lost without it.
- Hand held juicer - My mom gave me a juicer similar to this decades ago when I moved out. Although this doesn't have stellar reviews, I still use it & love it and like it better than some of the more modern juicers.
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Low Country Pickled Shrimp
EatSimpleFood.com
It's shrimp season in the low country and there is nothing more addicting than pickled shrimp. This is a fast and easy recipe that's based on shrimp marinated with salt and vinegar and lemon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8
- Category: Appetizer
- Method: Stovetop
- Cuisine: Low Country
- Diet: Gluten Free
Ingredients
- 2 lb shrimp, peeled & deveined
- 1 small onion, thinly sliced
- ⅔ cup (~4-5 lemons) fresh lemon juice
- ⅓ cup white wine vinegar
- ½ cup olive oil
- 1 tablespoon salt
- pinch black pepper
Instructions
- Bring a large pot of generously salted water to a boil.
- Peel and devein
shrimp raw (or cook them in the shell and peel and devein after cooking). Add shrimp to salted boiling water and cook 3-4 minutes or until done but still tender (the lemon juice will continue to "cook" them).
- Shock in an ice water bath to cool immediately.
- Strain and place in a narrow bowl with onions or layer / pack shrimp and onions in quart sized jars.
- In a small bowl mix together lemon juice, white wine vinegar, olive oil, salt, and pepper.
- Pour liquid mixture over shrimp.
- Refrigerate for at least 6 hours but preferably one day. Shake jar or stir ingredients occasionally.
- Add salt to taste. Stays good in the refrigerator as long as it's covered in liquid/oil mixture for one week.
shrimp raw (or cook them in the shell and peel and devein after cooking). Add shrimp to salted boiling water and cook 3-4 minutes or until done but still tender (the lemon juice will continue to "cook" them). Notes
- This is a simple pickling recipe with no additional spices. Feel free to add bay leaves, fennel, dill, capers, garlic, celery seeds, etc...
- This is also delicious on toast with a little bit of mayonnaise or over a fresh salad.
- Peel and devein the shrimp before cooking if you like. I find that they retain a little more flavor and are protected from super high heat if you cook the shrimp in their shells and devein them after their cooked.
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