Pickled Shrimp

pickled shrimp recipeI have admitted that I have not been cooking a ton this summer, but there are two things that I have made over and over. Blueberry Crisp and these pickled shrimp. I have made these pickled shrimp every time we have had people over since I discovered this recipe. I have been on a really big shrimp cocktail kick, and saw this recipe when I was flipping through Southern Living. I had everything in the house, so I made it that night for dinner. The shrimp are cooked until just done, then pickled in a quick vinegar mixture that is loaded with garlic, herbs, and lemons. They are refreshing and light. Perfect summer food. I made a big salad and threw these on top. So, so, good.

I made these as an appetizer when we had friends over for dinner and I served them with Saltines. The salty cracker is perfect with these shrimp. I love this recipe. I always have shrimp in my freezer, and this has made many, many, appearances on my table this summer. I usually buy really large shrimp, but I like the smaller ones for this recipe.

pickled shrimp recipe1/4 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons fresh dill, chopped
2 Tablespoons flat leaf parsley, chopped
1 1/4 teaspoon Creole seasoning
1 garlic clove
1 lemon, thinly sliced
1/2 red onion, thinly sliced
1 pound cooked and peeled medium shrimp
Salt and pepper

pickled shrimp recipeAdd olive oil, vinegar, dill, parsley, Creole seasoning, and garlic in a small bowl.

pickled shrimp recipeAdd lemon and onion to a large Ziploc bag. Add oil mixture.

pickled shrimp recipeAdd shrimp to the bag.

pickled shrimp recipeToss to combine. Chill for 2 to 6 hours.

pickled shrimp recipeRemove from marinade. Add salt and pepper to taste.

pickled shrimp recipe

Pickled Shrimp

Pickled Shrimp

Yield: 1 pound

Pickled Shrimp - I went a whole summer eating these almost every day. Pickled shrimp and some crackers are dinner when it is too hot to turn on the oven.

Ingredients

  • 1/4 cup olive oil
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons fresh dill, chopped
  • 2 Tablespoons flat leaf parsley, chopped
  • 1 1/4 teaspoon Creole seasoning
  • 1 garlic clove
  • 1 lemon, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 pound cooked and peeled medium shrimp
  • Salt and pepper

Instructions

  1. Add olive oil, vinegar, dill, parsley, Creole seasoning, and garlic in a small bowl. Add lemon and onion to a large Ziploc bag. Add oil mixture. Add shrimp to the bag. Toss to combine. Chill for 2 to 6 hours.
  2. Remove from marinade. Add salt and pepper to taste.
Nutrition Information:

Amount Per Serving:Calories: 0 Total Fat: 0g

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13 Comments

  • I have never tried pickling shrimp but these look so darn tasty I have to try them!!

    Reply
  • Pickled shrimp? I have never heard about this one, but your recipe sounds awesome! Plus, I am also on a shrimp kick this summer. These will be perfect for the weekend!

    Reply
    • me too! I can’t get enough cold shrimp. Pickled and cocktail all the time!

      Reply
    • I don’t know! I make them all the time. Perfect for hot summer days!

      Reply
  • Hi! These look amazing. I was wondering if you have tried these with an Asian style seasoning? I’m looking at making Asian salads for lunch, and I imagine these shrimp with ginger, soy, scallions, basil, and sriracha. Thoughts?

    Reply

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