Southern Pickled Shrimp
This pickled shrimp recipe is the perfect combination of herby and savory flavors! Juicy Cajun shrimp are soaked in a lemony brine to absorb all the delicious flavors. It's the perfect party appetizer with only a minimal cooking time!
Servings: 8
Calories: 97kcal
Ingredients
- 2 pounds raw shrimp see note
- 1 Tablespoon Cajun seasoning
- 1 ½ cup apple cider vinegar
- 1 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 2 lemons thinly sliced
- 1 medium red onion thinly sliced
- ¼ cup capers with brine
- 1 Tablespoon mustard seeds
- 1 teaspoon celery seed
- 4 cloves garlic smashed
- 2 bay leaves
- ¼ teaspoon crush red pepper flakes
- 3 sprigs fresh dill
- 3 sprigs fresh parsley
- remoulade sauce optional, for dipping
Instructions
- In a medium saucepan, bring 4 cups of salted water to a boil. Add the Cajun seasoning and raw shrimp cooking for 2-3 minutes until just pink and opaque. Drain and immediately, place in a bowl of ice to cool but do not rinse.
- In a large bowl, whisk together the vinegar, olive oil, sugar and salt until the sugar dissolves.
- Add the remaining ingredients and the cooled shrimp, toss to coat. The shrimp needs to be stored completely covered by the mixture. This is easiest to do in tall jars. Add more olive to cover if needed.
- Refrigerate for at least 24 hours, up to 3 days before serving.
Notes
- I recommend using raw shrimp to ensure it is properly cooked.
- You can use already peeled and deveined (cook 2ish minutes) or shell on shrimp and peel and devein before cooking.
- Serve with chopped dill and parsley for a splash of color.
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