Some recipes are made to impress, while others are made to disappear fast—this is one of them. Pickled shrimp is the kind of dish that’s effortlessly elegant yet surprisingly simple to prepare. It’s bright, citrusy, and infused with a delicate balance of herbs and spice, making it a perfect make-ahead appetizer or a refreshing main dish.
I first discovered pickled shrimp at a summer gathering, where it was served straight from a chilled glass jar alongside crusty bread and a tangy salsa verde shrimp and rice dish.
The briny, lemony shrimp, paired with the slight heat of red pepper flakes and aromatic shallots, was a revelation. It’s one of those recipes that tastes like sunshine—vibrant, fresh, and just a little bit addictive.
What makes this recipe truly special is its versatility. Serve it over a crisp salad, alongside warm cornbread, or as part of a seafood platter. The best part? It’s naturally light, high in protein, and packed with flavor—making it a smart choice for anyone looking to enjoy a delicious, healthier seafood option without extra fuss.
Why I Love This Recipe (And You Will Too!)
- It’s a make-ahead dream! The longer it sits, the better it tastes. I love prepping it a day before guests arrive, and by the time they dig in, the flavors are perfectly melded.
- A refreshing, no-cook option: Perfect for hot days when turning on the stove feels like a crime. Just marinate and chill!
- Light but satisfying: Packed with protein and healthy fats from olive oil, this dish is filling without feeling heavy.
- Endless serving possibilities: Enjoy it solo, toss it into salads, or pile it onto crackers—there’s no wrong way to eat it.
- The easiest impressive dish: This recipe makes me look like I put in way more effort than I actually did (and I’m not complaining!).
Pickled Shrimp Recipe
Equipment
- Large pot
- Slotted spoon
- Mixing bowl
- Glass jar or airtight container
- Sharp knife
- Cutting board
Ingredients
- 1 pound uncooked medium shrimp peeled and deveined
- 2 tablespoons kosher salt divided
- 3 large lemons zested and juiced
- ¼ cup finely chopped flat-leaf parsley
- 2 tablespoons pickling spice
- 2 cloves garlic finely chopped
- ½ teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 3 large shallots thinly sliced lengthwise
Instructions
- Bring a pot of salted water to a boil and cook the shrimp for 2–3 minutes until pink and opaque. Drain and let cool.
- In a large bowl, combine lemon zest, lemon juice, chopped parsley, pickling spice, garlic, red pepper flakes, olive oil, and sliced shallots.
- Add the cooled shrimp to the mixture and toss well to coat.
- Transfer everything into a glass jar or airtight container.
- Refrigerate for at least 1 hour (preferably overnight) to allow the flavors to meld.
- Give it a gentle shake or stir before serving.
- Serve chilled with bread, crackers, or over a salad.
- Enjoy this tangy, flavorful dish straight from the jar!
Nutrition Info:
| Nutrition | Value |
| Calories | 650kcal |
| Carbohydrates | 18g |
| Protein | 21g |
| Fat | 57g |
| Sugar | 2g |
| Sodium | 3089mg |
Helpful Tips for the Best Pickled Shrimp
- Use wild-caught shrimp for the best texture and flavor: Farmed shrimp can be mushy, but wild shrimp hold their bite better in the marinade.
- Don’t overcook the shrimp! A quick 2-3 minute boil is all they need. Any longer, and they’ll turn rubbery—remember, they continue to “cook” slightly in the acidic marinade.
- Slice shallots paper-thin: Thick slices won’t absorb the pickling brine as well, and you want them to be a flavorful, tangy complement to the shrimp.
- Whole pickling spices work best: Ground spices can cloud the brine and overwhelm the shrimp. Use whole coriander, mustard seeds, and peppercorns for a cleaner, more balanced flavor.
- Let it sit overnight if possible: While 1 hour works, 24 hours will give you the deepest, most well-rounded flavor.
- A glass jar is your best friend: Metal or plastic can react with the acidic lemon juice, affecting both taste and freshness. Stick to glass for the purest flavor.
- Switch up the citrus! While lemons are classic, adding a touch of orange zest or juice can bring in a subtle sweetness that beautifully balances the tang.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
