If you have never tried Pickled Shrimp you are in for a treat. This light and zesty appetizer is perfect for holidays, parties or easy make ahead dinners.

The shrimp soak up a bright marinade packed with lemon, onion, garlic and capers so every bite is full of flavor. It comes together fast and chills in the fridge until you are ready to serve.

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Our son said he had been seeing ads for pickled shrimp and that we should try to make it. We had never heard of it and I have to say that I was extremely skeptical of how the texture would be. We found several recipes and came up with one we love.

I’m not the biggest fan of anything pickled but one bite and I was sold. I will be making pickled shrimp for the holidays on repeat.

Table of Contents

Why You Will Love Southern Pickled Shrimp

Make ahead friendly for any gathering.
Bold citrus and garlic flavor.
Easy holiday appetizer that always impresses.

Ingredients for Pickled Shrimp

Red onion
Lemon
Capers with brine
Apple cider vinegar
Oil – Olive oil, avocado oil or vegetable oil
Celery seeds
Minced garlic
Brown sugar
Salt
Hot sauce
Fresh herbs: thyme, parsley or oregano
Peeled cooked shrimp

How to Make Pickled Shrimp

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Cook shrimp – we were grilling, so we tossed them into a grill basket with the shells on. You can also cook them in boiling water for 2-3 minutes or until cooked through to 145°. If using the boiling method, remove from boiling water into an ice water bath to stop the cooking.

Brine for pickled shrimp in a glass measure.

Bowl of shrimp, red onion, lemon slices.

Slice the red onion into thin strips. Slice the lemon into thin rings.
In a bowl whisk apple cider vinegar, olive oil, caper brine, celery seeds, brown sugar, salt, garlic, thyme and a few shakes of hot sauce.
Add shrimp, onions, lemon slices and capers into the bowl.

Bowl of shrimp, onion and lemons in brine.

Mix well.
Spoon into jars, making sure brine covers the shrimp, or place into an airtight container.
Refrigerate for 24 hours or up to a week.

Platter of pickled shrimp with red onion and lemons.

To serve, remove shrimp from the brine and serve on a platter. Garnish with a few of the onions, lemon slices and capers.

This Pickled Shrimp is bright flavorful and so simple to make. It is always one of the first appetizers to disappear and perfect for any gathering.

If you try this pickled shrimp recipe leave a comment and a rating to let us know how it turned out.

Platter of pickled shrimp with lemon, red onion and capers.

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Pickled Shrimp

Easy Pickled Shrimp is a bright and flavorful make ahead appetizer with citrus, capers and tender shrimp.

Prep Time15

Cook Time5

Course: Appetizers

Cuisine: American

Keyword: shrimp appetizer

Servings:

Calories: 252kcal

Author: Milisa

Ingredients

2 pounds shrimp cooked and peeled
1 cup red onion thin sliced
1 lemon sliced thin
1 ¼ cup apple cider vinegar
½ cup oil olive oil, avocado oil or vegetable oil
3.5 oz capers with brine
¾ teaspoon celery seed
1 tablespoon brown sugar
½ teaspoon kosher salt
1 tablespoon minced garlic
1 tablespoon fresh thyme parsley or oregano

Instructions

In a bowl whisk apple cider vinegar, oil, caper brine, celery seeds, brown sugar, salt, garlic, thyme and a few shakes of hot sauce.
Add shrimp, onions, lemon slices and capers into the bowl and mix well.
Spoon into jars, making sure brine covers the shrimp, or place into an airtight container.
Refrigerate for 24 hours or up to a week.
To serve, remove shrimp from the brine and serve on a platter. Garnish with a few of the onions, lemon slices and capers.

Notes

How to Cook the Shrimp – we were grilling, so we tossed them into a grill basket with the shells on. You can also cook them in boiling water for 2-3 minutes or until cooked through to 145°. If using the boiling method, remove from boiling water into an ice water bath to stop the cooking.

Storage Store in an airtight container in the refrigerator up to a week.

Serving Suggestion Serve with crackers, toasted bread or as a main dish with rice or pasta.