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My pickled shrimp are light and luscious little bites of seafood scrumptiousness, y'all!! The ultimate cold party appetizer you can make in a bowl or jar, this Southern delicacy is a delectable addition to your shellfish cookery collection. Yep and yay...
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- Pickled Shrimp Came From Spain to the Southern United States
- And Now We Love it in Louisiana, Too, Y'all...
- Ingredients & Substitutions
- How to Serve Pickled Shrimp
- Storage
- Safety
- What to Serve with Pickled Shrimp
- Pickled Shrimp Recipe Faqs
- How to Make Pickled Shrimp
- More Succulent Shrimp Recipes
- Pickled Shrimp
Pickled Shrimp Came From Spain to the Southern United States
Pickled shrimp are a popular Southern appetizer that features marinating cooked shrimp in an acidic brine enhanced with regional spices and aromatics. The dish became popular throughout Georgia and the South Carolina Lowcountry in the 18th century.
During this time, Spanish immigrants introduced cooks in that region to the culinary style known as 'escabeche,' which involved preserving cooked seafood in tangy, heavily seasoned, vinegary marinades. The method was an immediate hit, and the regional chefs jumped at the opportunity to use the quick-pickling technique on the abundance of local shrimp.
And Now We Love it in Louisiana, Too, Y'all...
Over time, pickled shrimp also became popular in Louisiana. Here, the spring and fall brown and white shrimp seasons take up much of the year, running from May to December. So, local cooks like me have a steady supply of fresh Gulf shrimp to make our beloved shrimp dishes, including etouffees, gumbos, and Creoles.
And, adding Louisiana-style pickled shrimp to the ongoing shrimp menu rotation was a task we were more than happy to take on, y'all!! Because this dish is super, duper delicious!! It's quick, it's easy, and you can use just about any cooked shrimp you have on hand, too!!
Think boiled, baked, broiled, or even poached shrimp, y'all!! While the recipe will always stay the same, the possibilities for use really are endless. And the citrusy, herby, tangy taste of the soft, succulent shrimp really is something special that you'll never, ever grow tired of looking forward to, y'all!! Indeed!!
Ingredients & Substitutions
- Large, cooked shrimp of around 21/25-count are the perfect size for this pickled shrimp recipe. They make a beautiful presentation, as they are neither too large nor too small. However, you can substitute about a dozen jumbo shrimp if you want to serve larger portions, or small to medium-sized shrimp if you want the dish to go further at a potluck or dinner.
- Lemon juice is the acidic pickling agent in this recipe, the base for the bold, tangy brine. Freshly squeezed is best, as it infuses the pickling marinade with classic citrus flavors that enhance the earthy notes of dill, parsley, and garlic to perfection. You can substitute white vinegar or apple cider vinegar. However, it will lend the prepared pickled shrimp a sharper, more acidic flavor than the brighter, airier lemon juice.
- Avocado oil blends wonderfully with lemon juice, creating a luxurious pickling base that lets the individual flavors of the spices shine through. That said, use whichever neutral oil you have on hand, such as olive oil.
- Sliced fresh onion, green bell pepper, and celery add a Louisiana Cajun twist to this pickled shrimp recipe. These trinity veggies soften a bit in the marinade, adding a delicious, slightly crunchy contrast to the soft, succulent shrimp.
- Freshly minced garlic is best. But jarred minced garlic also works well here, too. So, use whichever type you have on hand.
- Dried spices impart rich, robust flavors throughout the pickling solution that season the shrimp, turning them into melt-in-your-mouth scrumptiousness. If you don't have dried parsley or dill on hand, quadruple the amount called for when substituting fresh herbs.
- Local honey brings just the right amount of sweet contrast to the otherwise savory pickling liquid. You can substitute granulated sugar or brown sugar, if needed.
- Crystal hot sauce is one of my favorite regional brands, and it works very well in this recipe. You can also use your favorite Louisiana-style brand, including TABASCO.
How to Serve Pickled Shrimp
Pickled shrimp should always be served cold, making them the perfect make-ahead appetizer for dinner parties. You can arrange them on top of a large serving dish, surrounded by the sliced onions, bell peppers, and celery. Set out toothpicks, crackers, toast points, and small disposable bowls nearby, so guests can serve themselves everything they need to enjoy the appetizer.
You can also serve pickled shrimp on individual appetizer plates as the first course of a sit-down dinner. In this instance, you can arrange the shrimp on top of the crackers or toast just before plating to enhance the presentation. Or, you can set the bread products out in linen napkin-lined bread baskets to mimic the feel of your favorite restaurant.
Storage
Pickled shrimp require immediate refrigeration. Therefore, it's wise to make them in the same airtight container that you'll use to store them for at least 24 hours before serving. Afterward, leftovers should be good for approximately 5 days when stored covered in the fridge.
Safety
This dish must be served cold. Therefore, it's best to serve it straight from the refrigerator. If you're attending a potluck event, set it out over ice to keep it cold. If you can't keep it cold, leave it out for less than 2 hours, then return it to the refrigerator to avoid bacterial growth.
What to Serve with Pickled Shrimp
You can serve this dish on its own with bread, crackers, and toothpicks for a flavorful cold appetizer that's a refreshing change from the norm. However, pickled shrimp pair well with many other finger foods. So, if you want to have an all-appetizers event, here are some other small bites that you can confidently serve alongside it:
- Cajun Crackers. These homemade treats are seasoned, then baked in the oven. Super delicious on their own, these crackers are elevated to new levels of taste and texture when topped with pickled shrimp.
- Cajun Deviled Eggs. Lush and creamy with teeny bits of crunchy veggie deliciousness, these Cajun deviled eggs are another chilled appetizer that pairs perfectly with the shrimp. Bonus is that this dish is also make-ahead friendly. So, you can pre-make both appetizers a full day before the party. Yay!!
- Cajun Crab Cakes. Always an instant hit, Cajun crab cakes with remoulade sauce are another seafood delicacy that goes great with pickled shrimp. The pairing offers guests both hot and cold shellfish appetizers to enhance the theme of the night's dinner.
- Cajun Chicken Wings. These delicious delicacies pair well with the pickled shrimp, giving guests two handheld apps that are perfect for a casual get-together.
Pickled Shrimp Recipe Faqs
Three to four if other appetizers are being served. If not, offer at least six.
No, the term "pickled" in this instance means soaked in an acid-based marinade, like this one with lemon juice. This is called quick-pickling and allows the shrimp to absorb all of the marinade flavors in just 24 hours.
For up to five days, but their optimal flavors and textures are best between 24 and 48 hours.
How to Make Pickled Shrimp
To begin, pour all of the pickling marinade ingredients into a large bowl.
Stir until combined.
Add the shrimp, and toss until combined. Cover and refrigerate the pickled shrimp in the bowl, or divide them between two wide-mouth Mason jars and secure the lids tightly.
Let them sit in the fridge for 24 hours, shaking the bowl gently or turning the jars over from time to time.
And that's it, y'all!!
Just as they look, these pickled shrimp are so incredibly tender, juicy, and flavorful!! The lemon juice and avocado oil base is tangy and rich, and the dried dill stands out among the spices, providing a fresh, earthy note that beautifully lightens and brightens the spicy red pepper flakes and black peppercorns.
Then, there's just the bit of honey that balances the savory spices to perfection, too, y'all!! It's quite a surprising delight that hits the back of the tongue unannounced. But then it disperses its sweet, deliciousness throughout your mouth as you simultaneously enjoy the alternating herby, tangy, and spicy notes!! For sure!!
Share these pickled shrimp with those whose supportive words ease your emotional burdens just as much as their presence stabilizes your secret place. Much food love, and see y'all on the yum side...
More Succulent Shrimp Recipes
Pickled Shrimp
Ingredients
- ½ cup avocado oil
- ½ cup lemon juice freshly squeezed is best
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 1 tablespoon minced garlic about 4 medium-sized cloves
- 1 tablespoon dried parsley flakes
- 1 teaspoon red pepper flakes
- 1 teaspoon dried dill weed or 1 tablespoon fresh dill
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black peppercorns
- ½ cup finely sliced yellow onion or white or red onion
- ½ cup finely sliced green bell pepper
- ½ cup finely sliced fresh celery rib
- 2 bay leaves
- 1 pound cooked shrimp I used poached
Instructions
- In a large bowl or sterilized large wide-mouth Mason jar, combine the avocado oil, lemon juice, honey, hot sauce, minced garlic, dried parsley flakes, dill weed, paprika, salt, black peppercorns, and red pepper flakes.
- Add the sliced onion, green bell pepper, celery, and cooked shrimp to the pickling liquid, then toss to combine.
- Cover the jar or bowl tightly, then refrigerate for 24 hours, turning the jar over or stirring the bowl several times to redistribute the pickling liquid. When ready, serve cold.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
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