Southern-Style Pickled Shrimp

updated Aug 17, 2023
Southern-Style Pickled Shrimp
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image

I didn’t grow up eating pickled shrimp, which is surprising considering my mom’s coastal upbringing. Her family spans from the Atlantic beaches of Florida, all the way to the bayous of Louisiana. Seafood made regular appearances at our family gatherings, but usually in the form of spicy Cajun gumbos and jambalayas.

It wasn’t until I attended an annual Christmas Day cocktail party a few years back that I discovered the wonder that is Sea Island Shrimp. There were many notable Southern dishes at the table that day—deviled eggs, flaky biscuits, and beef tenderloin sandwiches come to mind—but it was the vinegary pickled shrimp that had me heading back for more.

Ways To Enjoy Pickled Shrimp

It has since become a regular staple when I entertain from home. While traditionally served as an appetizer, I could definitely find plenty of other uses for my favorite tangy shrimp. Tossed with orzo, it would make for an interesting pasta salad; piled on buttered and toasted bread, it would transform into a delightful po’ boy of sorts.

And while this recipe is worthy of being made year-round, I find it tastes even better in the throes of summer, when turning on a kitchen appliance is the last thing you want to do in grasps of the Georgia heat.

Southern-Style Pickled Shrimp

Serves 6 to 8

Nutritional Info


  • 1

    Vidalia or sweet onion, thinly sliced

  • 1

    lemon, thinly sliced

  • 3/4 cup

    cider vinegar

  • 1/2 cup

    canola oil

  • 1/4 cup

    capers with their juices

  • 3/4 teaspoon

    celery seeds

  • 1/2 teaspoon


  • 1/2 teaspoon


  • Splash of Tabasco sauce, to taste

  • 1 1/2 pounds

    (41/50 count) peeled and cooked shrimp


  1. In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.