Spicy Pickled Shrimp Recipe
Get ready to fall in love with a Southern classic that’s guaranteed to wake up your taste buds: Spicy Pickled Shrimp! This zesty, colorful appetizer combines succulent shrimp with a tangy marinade bursting with bold spices, fresh herbs, and a hint of heat. Whether you’re serving it at a summer cookout, happy hour, or a holiday gathering, Spicy Pickled Shrimp is always a conversation starter and a palate pleaser. It’s the kind of dish that instantly transports you to a breezy porch, sharing good food with great friends.
Ingredients You’ll Need
The magic of Spicy Pickled Shrimp lies in its simple yet powerful ingredients. Each one plays a key role, from adding punchy flavor to lending a beautiful pop of color and irresistible texture.
- Large shrimp (1 1/2 pounds): Choose fresh or thawed, peeled and deveined shrimp with tails on for easy eating and dramatic presentation.
- Old Bay seasoning (1 tablespoon): This classic spice blend is the secret weapon for that unmistakable, savory seafood flavor.
- Salt (1/2 teaspoon): Enhances the natural sweetness of the shrimp and balances the acidity of the marinade.
- White vinegar (1 cup): Provides the essential tangy backbone for the pickling liquid.
- Olive oil (1/2 cup): Adds richness and helps mellow the acidity, giving the shrimp a silky, luscious finish.
- Fresh lemon juice (1/4 cup): Brightens the entire dish with fresh citrus notes that complement the seafood perfectly.
- Garlic, thinly sliced (2 cloves): Infuses the marinade with savory depth and a gentle bite.
- Red onion, thinly sliced (1 small): Lends a pop of color and a subtle, sweet crunch to every bite.
- Bay leaves (2): Impart a fragrant, herbal aroma to the pickling brine.
- Crushed red pepper flakes (1 teaspoon): The main source of heat—adjust to taste for your perfect level of spice.
- Celery seed (1 teaspoon): Adds a hint of earthy, peppery complexity that’s classic in Southern pickles.
- Mustard seeds (1 teaspoon): Deliver pops of tangy, spicy flavor throughout the shrimp.
- Black peppercorns (1/2 teaspoon): Provide subtle warmth and a touch of sharpness.
- Fresh parsley, chopped (1/4 cup): Brings a burst of color and fresh, herbal finish to the final dish.
How to Make Spicy Pickled Shrimp
Step 1: Cook the Shrimp
Start by bringing a large pot of water to a rolling boil. Stir in the Old Bay seasoning and salt, then tumble in the shrimp. Keep a close eye—shrimp cook quickly! In just 2 to 3 minutes, they’ll turn pink and opaque. As soon as they’re done, drain and immediately plunge them into an ice bath to halt the cooking and lock in that juicy, tender texture.
Step 2: Chill and Dry the Shrimp
Once the shrimp are cool, drain them once more and gently pat them dry with paper towels. This extra step ensures your Spicy Pickled Shrimp will soak up all the flavors from the marinade without being diluted by excess water.
Step 3: Layer the Flavors
In a large glass jar or a non-reactive container, begin layering your shrimp with the sliced red onion, garlic, bay leaves, parsley, and all the remaining spices. This helps the flavors mingle and makes for a beautiful, eye-catching presentation.
Step 4: Mix the Marinade
In a small bowl, whisk together the white vinegar, olive oil, and fresh lemon juice. This trifecta forms the bright, tangy, and luscious base that will pickle and infuse the shrimp with irresistible flavor.
Step 5: Combine and Refrigerate
Pour the marinade over the shrimp mixture, making sure everything is fully submerged. Seal the jar tightly and refrigerate for at least 8 hours, or overnight if you can wait—the longer it sits, the more vibrant and punchy your Spicy Pickled Shrimp will become!
How to Serve Spicy Pickled Shrimp
Garnishes
A sprinkle of fresh chopped parsley or a few extra slices of lemon add instant brightness and visual appeal. For even more color, toss in a few additional rings of red onion or a scattering of thinly sliced jalapeños if you love extra heat.
Side Dishes
Spicy Pickled Shrimp absolutely shine alongside crunchy crackers, slices of toasted baguette, or pillowy-soft Southern biscuits. They’re also right at home with a crisp green salad or a platter of marinated olives and cheese for a breezy, elegant appetizer spread.
Creative Ways to Present
Try piling the shrimp high on a bed of ice in a pretty glass bowl for a party, or serve them in individual cocktail glasses for a dramatic touch. For casual gatherings, set out the shrimp in a rustic mason jar, letting folks help themselves—it’s interactive and fun!
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Pickled Shrimp can be stored in their marinade in a tightly sealed container in the refrigerator for up to 5 days. In fact, the flavors get even more intense and delicious with time, so don’t be shy about making them ahead!
Freezing
Freezing isn’t recommended for Spicy Pickled Shrimp, as the texture of the shrimp can become mushy once thawed. This dish is best enjoyed fresh from the fridge during its short shelf life.
Reheating
No reheating necessary—these shrimp are made to be served chilled! Just scoop them straight from the jar and enjoy their cool, zesty bite. If you prefer them a touch less cold, let them sit at room temperature for a few minutes before serving.
FAQs
Can I use frozen shrimp for Spicy Pickled Shrimp?
Absolutely! Just make sure to thoroughly thaw and pat the shrimp dry before cooking. Frozen shrimp are a fantastic, convenient option, and they soak up the marinade just as well as fresh.
Is it possible to make Spicy Pickled Shrimp less spicy?
Of course! Simply reduce the amount of crushed red pepper flakes, or omit them entirely. You can always add a little extra at the end if you decide you want more kick.
Can I substitute another type Appetizer
White vinegar gives the cleanest, brightest flavor, but you can experiment with apple cider vinegar for a slightly sweeter, fruitier twist. Avoid balsamic or malt vinegar, as their strong flavors can overpower the shrimp.
How far in advance can I make Spicy Pickled Shrimp?
You can make Spicy Pickled Shrimp up to two days in advance. The longer the shrimp sit in the marinade, the more flavorful they become—just don’t let them go past five days for best texture and taste.
What’s the best way to serve Spicy Pickled Shrimp at a party?
For parties, serve the shrimp in a large glass bowl over ice, or offer individual servings in small cups or shot glasses. Provide plenty of toothpicks or cocktail forks for easy grabbing, and don’t forget slices of crusty bread to soak up the delicious marinade!
Final Thoughts
If you’ve never tried Spicy Pickled Shrimp before, now’s the perfect time to add this lively Southern favorite to your repertoire. It’s easy, bold, and always the first thing to disappear at any gathering. Give it a try, share it with friends, and let yourself fall for its irresistible charm!
Print
Spicy Pickled Shrimp Recipe
- Total Time: 25 minutes (plus at least 8 hours chilling)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Spicy Pickled Shrimp is a zesty Southern appetizer featuring large shrimp marinated in a tangy blend of vinegar, olive oil, lemon juice, and traditional pickling spices including Old Bay seasoning, garlic, and red pepper flakes. This make-ahead dish is perfect for summer gatherings or as a flavorful starter served chilled with crackers or crusty bread.
Ingredients
Shrimp and Seasonings
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon salt
Pickling Liquid
- 1 cup white vinegar
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
Vegetables and Herbs
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Spices
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon celery seed
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
Instructions
- Cook the Shrimp: Bring a large pot of water to a boil. Add Old Bay seasoning and salt to the boiling water, then add the shrimp. Cook for 2 to 3 minutes or until the shrimp turn pink and are just cooked through. Drain the shrimp and immediately transfer them to an ice bath to stop the cooking process and cool them down thoroughly. Once cooled, drain again and pat the shrimp dry with paper towels.
- Prepare the Pickling Layers: In a large glass jar or a non-reactive container, begin layering the cooked shrimp with thinly sliced red onion, garlic slices, bay leaves, fresh chopped parsley, and the remaining spices including crushed red pepper flakes, celery seeds, mustard seeds, and black peppercorns. This layering helps to infuse the flavors evenly throughout the shrimp.
- Mix and Add the Pickling Liquid: In a small bowl, whisk together the white vinegar, olive oil, and fresh lemon juice until well combined. Pour this tangy pickling liquid over the shrimp and spice layers in the jar, making sure everything is completely submerged to maximize flavor infusion and preservation.
- Marinate and Chill: Seal the jar tightly with a lid and refrigerate the pickled shrimp for at least 8 hours or overnight. This prolonged chilling period allows the shrimp to absorb the spicy, tangy flavors fully and become deliciously marinated.
- Serve: After marinating, serve the spicy pickled shrimp chilled. It makes a perfect appetizer served alone, or paired with crackers, crusty bread, or atop a fresh salad for a light, refreshing bite.
Notes
- The pickled shrimp will keep in the refrigerator for up to 5 days when properly sealed.
- For extra heat, consider adding a sliced jalapeño or a dash of hot sauce to the pickling liquid before marinating.
- This recipe is an excellent make-ahead dish, ideal for parties and summer gatherings to ease last-minute preparation stress.
- Use a non-reactive container like glass or ceramic to avoid any metallic taste during the pickling process.
- Ensure shrimp are fully submerged in the pickling liquid to maintain freshness and prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Boiling and Pickling
- Cuisine: Southern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 145mg
