There’s something undeniably Southern about a chilled platter of Pickled Shrimp with Herbs on a warm afternoon. It’s bright, briny, and packed with layers of flavor from cider vinegar, capers, and celery seeds, with just the right kick from a splash of Tabasco.
If you’ve never had pickled shrimp before, think of it as the perfect marriage between ceviche and marinated seafood—a tangy, herb-infused dish that’s ridiculously easy to make.
The beauty of this recipe? It only gets better with time. Letting the shrimp soak up the vinegar, lemon slices, and spices overnight makes for a bold, refreshing appetizer that’s perfect for gatherings, seafood platters, or an easy, no-fuss lunch.
Plus, with just a handful of ingredients, it comes together in minutes—no cooking required! Whether you’re hosting a party or just need a light, flavorful dish, this Pickled Shrimp will have everyone reaching for seconds.
Why I Love This Recipe?
- Make-ahead magic. The flavors develop beautifully overnight, making it even better the next day.
- Bright, briny, and herby. The vinegar, capers, and celery seeds bring out the best in the shrimp.
- A true Southern classic. It’s a nostalgic dish with deep roots in coastal cooking.
- Ridiculously easy. No complicated steps—just toss everything together and let it work its magic.
- Perfectly light and refreshing. A great alternative to heavier seafood dishes.
Pickled Shrimp with Herbs Recipe
Equipment
- Large bowl (for mixing and marinating)
- Knife & cutting board (for slicing onions and lemon)
- Measuring cups & spoons
- Spoon or spatula (for mixing)
- Airtight container (for storage)
Ingredients
- 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 sugar
- 1/2 teaspoon salt
- Splash of Tabasco sauce to taste
- 1 1/2 pounds 41/50 count peeled and cooked shrimp
Instructions
- Prepare Ingredients: Thinly slice onion and lemon.
- Mix Marinade: In a large bowl, combine vinegar, oil, capers, celery seeds, sugar, salt, and Tabasco.
- Add Shrimp: Toss cooked shrimp with the marinade until well coated.
- Refrigerate: Cover and chill for at least 24 hours, stirring occasionally.
- Serve: Enjoy chilled as an appetizer or side dish.
Nutrition Info:
| Nutrition | Value |
| Calories | 244kcal |
| Carbohydrates | 5.8g |
| Fibre | 0.7g |
| Fat | 15.2g |
| Sugar | 2.6g |
| Sodium | 893.6mg |
Tips that Will Blow Your Mind!
- Use the Right Shrimp: Since this recipe calls for pre-cooked shrimp, opt for high-quality, wild-caught shrimp if possible. If using frozen, thaw them in cold water and pat them dry to avoid watering down the marinade.
- Let It Marinate Properly: While 24 hours is ideal for deep flavor, a minimum of 12 hours will still give you good results. Stir occasionally to ensure even distribution of the marinade.
- Slice Onions Paper-Thin: The thinner the onion slices, the better they absorb the flavors and blend seamlessly into the dish. A mandoline works great for this.
- Balance the Acidity: If you prefer a slightly mellower tang, swap half of the cider vinegar for white wine vinegar or even a splash of fresh orange juice for a hint of sweetness.
- Boost the Heat: Tabasco gives a subtle kick, but if you like bolder spice, try adding a pinch of crushed red pepper flakes or a little horseradish.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
