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Southern Pickled Shrimp

Skip the cocktail sauce and try these zingy pickled shrimp for your next holiday appetizer. Make this no-cook dish ahead of time, then serve at room temperature when guests arrive.

Serves 8
Ready in 10 mins
Prep time 10 mins
233 calories per serving


> 1/2 cup olive oil
> 3 tbsp red wine vinegar
> 1 tbsp pickling spice
> 2 tsp whole-grain mustard
> 2 tsp sugar
> 1- 2 dashes Tabasco ® Sauce, to taste
> 2 cloves garlic, crushed
> 1 sweet onion, thinly sliced
> 1 lemon. thinly sliced
> 1 1/2 lbs frozen fully cooked large shrimp, peeled and deveined, thawed
> Crackers, for serving (optional)


In a large nonreactive bowl or resealable container, combine the oil, vinegar, pickling spice, mustard, sugar, and Tabasco®. Stir until combined. Add the garlic, onion, lemon, and shrimp. Stir to coat shrimp. Refrigerate for at least 12 hours but no more than 24 hours
To serve, drain shrimp mixture from brine, discarding onion, lemon slices, and garlic. Serve with toothpicks and crackers, if desired.

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