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Pickled Shrimp with Basil

Total Time

Prep: 15 min. + marinating


20 servings

Updated: Nov. 11, 2022
Red wine vinegar plus the freshness of citrus and basil perk up pickled shrimp with hardly any prep. Serve over greens if you'd like a salad. —James Schend, Dairy Freed
Pickled Shrimp with Basil Recipe photo by Taste of Home


  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons seafood seasoning
  • 2 teaspoons stone-ground mustard
  • 1 garlic clove, minced
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1 medium lemon, thinly sliced
  • 1 medium lime, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons capers, drained
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper


  1. In a large bowl, whisk the first 5 ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally.
  2. Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon.

Pickled Shrimp with Basil Tips

What can I do with pickled shrimp?

Pickled shrimp is delicious on any appetizer or brunch buffet, but it also makes a great garnish for a Bloody Mary.

How long does pickled shrimp last?

Unfortunately, not very long. After 8 hours the shrimp can get tough from the acid in the vinegar. We suggest serving the dish right away with Garlic Toast for a light meal or Chili-Lime Roasted Chickpeas as a snack.

What other fish and seafood is good for pickling?

Pickling fresh fish at home can be tricky to prepare safely, but commercially prepared pickled herring is a holiday favorite in many families. Crab can also be pickled the same way as shrimp.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1/2 cup: 64 calories, 2g fat (0 saturated fat), 69mg cholesterol, 111mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

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