Pickled Shrimp
Submitted by triciadorka
Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
1 daysPickled shrimp is a Lowcountry staple that shows up at every proper Southern cocktail party, and for good reason. The shrimp get boiled in crab boil-seasoned water first, which infuses them with a warm, spicy backbone before they ever hit the marinade.
The vinegar dressing is a quick emulsion: white vinegar whisked with celery seeds, salt, and pepper, then olive oil streamed in while whisking until it comes together into a creamy, tangy coating. Celery seed is the flavor that makes pickled shrimp taste like pickled shrimp. It’s distinct, slightly bitter, and absolutely essential.
Layering matters. Half the shrimp go down, then sliced onion rings, then bay leaves, then the remaining shrimp topped with more onion. The dressing pours over the whole stack and everything marinates together for a full 24 hours. Don’t rush this. The overnight soak is what transforms boiled shrimp into something briny, tangy, and completely addictive.
Chef Tips
- Tie the crab boil in cheesecloth so the loose spices don’t stick to the shrimp
- Whisk the oil into the vinegar in a slow, steady stream. Dumping it in all at once and you’ll get a broken, oily dressing
- Use a deep glass dish for marinating. Metal can react with the vinegar and add an off flavor
- Serve cold on cocktail picks or alongside buttery crackers
Variations
- Add a sliced lemon to the layers for extra citrus brightness
- Toss in a few dashes of hot sauce to the dressing for a spicier Cajun-style version
- Use apple cider vinegar instead of white for a slightly sweeter, mellower pickle
Ingredients
Directions
In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp.
Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste.
Add oil in a stream, whisking continuously until emulsified.
In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves.
Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them.
Pour the dressing over all.
Let marinate, covered and chilled for 24 hours.
Serve shrimp, skewered on picks or with crackers.
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