Easiest-Ever Pickled Shrimp
Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course.
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Pickled Shimp
Pickled shrimp is a delightfully delicious surprise! Vinegar and seafood are meant to be together and served with a little aoili and crusty bread, this is a crowd-pleaser.
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Easy Low Country Pickled Shrimp Recipe - EatSimpleFood.com
Recipe:
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.
Serving Size: 8
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 Tbsp 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.
What is Pickled Shrimp?
Pickled shrimp, at the most basic level, is a southern coastal classic of poached (cooked) shrimp. The cooked shrimp are marinated in lemon juice, vinegar, salt, 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. 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 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 / poaching.
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. Pour marinade over the cooked and peeled and deveined shrimp and refrigerate.
If pickled shrimp are covered in oil/liquid they can last up to one week. Having said that, they are so delicious that they wouldn't even last a week in my house!
The 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.
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. Not necessary if working with small amount.
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.
Quick Pickled Shrimp Recipe FAQS
How long does the marinade need to stay on the pickled shrimp?
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.
How long are pickled shrimp good for in the refrigerator?
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 preserves it as well. Kept covered, pickled shrimp is like a confit that is good for a long time in a cool place.
Low Country Party: Pickled Shrimp and Okra Stew
Morgan Bolling makes host Julia Collin Davison Okra and Shrimp Stew, and Toni Tipton-Martin shares the story of the Gullah Geechee people. Equipment expert Adam Ried reveals his top picks for lightweight dutch ovens. Julia makes host Bridget Lancaster Pickled Shrimp.
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Get our Okra and Shrimp Stew recipe:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: