Southern Style Pickled Shrimp

Contains:  shellfish.  Is:  Quick and easy preparation.  

Another in the picking series of recipes.  

This recipe is based on:   Southern Style Pickled Shrimp, which is found at the Kitchn website.  

pickled, pickling, southern style shrimp, shrimp, capers, onions, vinegar

Pickled shrimp, ready for the fridge.

I subbed pearl onions in for Vidalia (I had the former dying to be used), and EVOO for canola.  WHY the Kitchn went with canola is a mystery to me!  I used dill seed as it turns out there’s no celery seed in my extensive herb/spice collection.  Some concentrations have been slightly modified.  

These are refrigerator pickles, not meant for long term canning.  (Long term canning for seafood would entail pressure canning for safety, and I fear the shrimp would be ruined texture and taste-wise in the process.  Shrimp Mush, anyone?)  

This could be a good topping for a salad, and the extra marinate works nicely as a  dressing. 

PS:  Why don’t I recommend you NOT use pre-cooked shrimp from the supermarket?  For me, I taste a funky aftertaste.  This is possibly from their having sat around at the store for a few hours before being taken home, to sit around again for a few more hours prior to use.  It’s still “good” as in not bad for you – but it just goes, well, funky-tasting.  Or, maybe they over-cook them.  Whatever, I just don’t do it.  

I also recommend only purchasing wild-caught shrimp.  If curious, do read up on the multi-tragic toll of southeast Asian shrimp factory farms on both the environment and on the health of the people working in them.  

Prep Time: 10 minutes.
Cook Time:  About 2 minutes.
Rest Time:  Until cooled, about 15 minutes.
Marinating Time:  12 hours minimum.
Serves: Depends on appetizer or salad topping.  3-6.
Cuisine: Southern USA.
Leftovers:  Will last in fridge up to five days.

Southern Style Pickled Shrimp

  • Half a pound / 225 grams of raw shrimp, neither jumbo nor tiny. 
  • About 10 non-pickled but peeled pearl onions, or 1/2 Vidalia onion.  I used the former.
  • 1/2 lemon, thin-sliced.
  • 0.4 cup / 95 mL apple cider vinegar
  • 0.25 cup / 60 mL extra virgin olive oil.
  • 1/8 cup / 30 mL capers with their juices
  • 0.5 teaspoon or 0.25 teaspoon celery seeds
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Splash of hot sauce, to taste.  I used Cholula. 

You can cook and then peel/devein your shrimp (as I did), or peel/devein and then cook.  You can purchase your shrimp already peeled – but do remove the tail shell that is often left on.  Note pre-shelled usually costs more per pound.  (AVOID PRE-COOKED shrimp.)    

You can steam or simmer your shrimp.  Length of time will depend on size of shrimp – anywhere from 90 seconds to 2 minutes if simmered, but you can add  up to 30 seconds longer if steamed.   Rinse and cool, room temperature is fine.  

Slice the onion/s.  Vidalia should be thin-sliced, and pearls can be trisected.  

In a bowl, combine all ingredients. tossing.  Cover and place in refrigerator for at least 12 hours, occasionally re-mixing.  

Serve, either with toothpicks or skewers, or use as a salad topping, providing a large spoon for family/guests to drizzle dressing as needed on their salads.  

pickled shrimp, pickling, vinegar, shrimp

What’s for Dinner:  Sunday Link-Up.

Farm Fresh Tuesdays

Homestead Blog Hop.

Fiesta Friday, where this week’s co-host is  Jhuls @ The Not So Creative Cook.

Full Plate Thursday.  


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Appetizers, Cooking, Salads, Seafood and tagged , , , , . Bookmark the permalink.

5 Responses to Southern Style Pickled Shrimp

  1. Pingback: Southern Style Pickled Shrimp — Of Goats and Greens | My Meals are on Wheels

  2. Debbie- Dabble says:

    Looks good!!!
    Thanks so much for taking the time to stop by and for letting me know that you did by leaving a comment!! Stay safe, healthy and happy!!

  3. What, I’ve never heard of pickled shrimp. How interesting! Sounds and looks tasty, though. I think it’s worth a try.

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