Pickled Shrimp

It’s always a thrill to show up at a party with something that surprises and delights. Pickled shrimp—made by marinating cooked shrimp overnight in vinegar, olive oil and spices—is exactly that kind of dish. You’ll see this southern staple at brunches, picnics and parties, especially in the Low Country and coastal regions. Briny and aromatic with a hint of heat, pickled shrimp is the perfect complement to charcuterie boards, dry cocktails and crudites.

The beauty of a brine is that if something isn’t to your liking, you can always swap it for something else. Too spicy? Tame it. Prefer a different vinegar? It probably works. Although you can use store-bought cooked shellfish to make the pickled shrimp recipe, you can also use the poached shrimp instructions from our shrimp cocktail recipe. Starting from scratch allows you to control the quality of the shrimp you’re using.

Ingredients for Pickled Shrimp

• Olive oil: Use extra virgin oil for your pickled shrimp, and make sure you know how to store olive oil once you pop it open. My mom used to keep oils above the stove, but that’s not the move! Heat from the stove will affect the quality of the oil.
• Red wine vinegar: Red wine vinegar is a nice complement to the tomato and spice in this pickled shrimp recipe, but it’s not the only good option. A white wine vinegar or rosé wine vinegar would also be suitable. Avoid distilled white vinegar, however, which has a harsh aroma and flavor.
• Tomato paste: A hint of tomato paste makes the marinade rosy and sweeter. It also contributes natural glutamates, which make things taste savory. Tomato paste in a tube lasts longer than the kind in a can.
• Sugar: A hint of sugar mellows out the bite from the vinegar and the hot sauce. If you’d like to give the dish a barbecue vibe, you could use brown sugar instead.
• Celery seed: One of the most prominent flavors in Old Bay seasoning, celery seed pairs beautifully with shellfish, especially shrimp, lobster and crab.
• Garlic and onion: Fresh is best, but you could reach for powdered or granulated garlic and onion in a pinch.
• Salt and pepper: Salt and pepper elevate the flavors in the pickled shrimp marinade; use freshly ground pepper if you can.
• Mustard: Ground mustard adds a flavor backbone. If you can’t find ground mustard, use 1/2 teaspoon of yellow or brown mustard seeds in its place.
• Red pepper flakes: Red pepper flakes add a bit of zing. You can use other types of chili flakes, like Korean gochugaru.
• Hot pepper sauce: Louisiana-style hot sauces like Tabasco or Crystal are classic in this recipe, but any hot sauce will do. Even homemade hot sauce!
• Shrimp: Cleaned, deveined large shrimp (26-30 per pound) are the best types of shrimp for this recipe. If you’re using fresh shrimp with the shell and head still on, here’s how to clean them.
• Bay leaves: Bay leaves are floral with a hint of bitterness—lovely with salty, tender shrimp.

Directions

Step 1: Pickle the shrimp

In a large resealable plastic bag, combine the olive oil, red wine vinegar, tomato paste, sugar, celery seed, garlic, pepper, salt, mustard, red pepper flakes and hot pepper sauce. Add the shrimp, onion and bay leaves. Seal the bag and turn to coat the shrimp in the marinade. Refrigerate the shrimp for up to 24 hours. Drain and discard the marinade and bay leaves.

Editor’s Tip: While it’s in the fridge, store the bag in another vessel, such as a food storage container or mixing bowl, to contain any leaks.

Pickled Shrimp Variations

• Lean on Old Bay: If you want to make this easy recipe even easier, use a couple teaspoons of Old Bay in place of the celery seed, black pepper, mustard, pepper flakes and bay leaves.
• Make it Mediterranean: Use white wine vinegar instead of red wine vinegar, skip the tomato paste, and add capers, fresh dill sprigs, coriander seed and some lemon zest. Shaved fennel or fennel fronds would be a nice addition, too, and fresh oregano would also work for a Mediterranean profile.
• Try an Asian variation: Instead of the listed ingredients, use rice wine vinegar or lime juice, a splash of sesame oil, and soy sauce or fish sauce. For seasonings, add grated fresh ginger, minced garlic, Korean pepper flakes or a sliced fresh Thai chili, and fresh cilantro.

How to Store Pickled Shrimp

Because the brine contains strong ingredients like vinegar and hot sauce, the pickled shrimp are best stored in a non-reactive container, such as a Mason jar or a glass dish with a snap-top lid. If you think you’ll have leftovers, save the marinade and submerge the remaining shrimp in the brine.

How long does pickled shrimp last?

If you store the shrimp sans brine, they’ll begin to dry out after a couple of days. If you store them in the brine, they’ll continue to pickle and will eventually become rubbery. Either way, the sweet spot is to eat them the day you make them, or just a day or two thereafter.

Pickled Shrimp Tips

What’s the best way to cook shrimp?

Poaching shrimp, which means cooking them gently in a pot of simmering water, is the ideal method if you’ll be pickling them later. The method works for cooking frozen shrimp and fresh shrimp. For a smoky edge, grill the shrimp. You can also roast or pan-sear the shrimp.

How should you serve pickled shrimp?

Traditional southern-style pickled shrimp are served cold with bread or crackers. But they’re the perfect party food, so it’s easy to imagine them as part of a snack food buffet, arranged neatly in a pretty bowl that’s sitting in a larger bowl of ice. What else might you serve? Try a colorful crudite platter with creamy dips, maybe with some pimento cheese in the mix, and bread and crackers. The flavors in the pickle are natural matches for savory cocktails, such as a dirty martini or a bloody Mary. If you like the idea of pickled shrimp and a Bloody Mary, that would be a great reason to serve these as part of a fancy brunch.

Away from the party table, pickled shrimp make a delicious addition to pasta or green salads, and they’re excellent in shrimp salad sandwiches.