Southern Pickled Shrimp

Course: Appetizer

Cuisine: American

Keyword: Pickled Shrimp, Southern Pickled Shrimp

Prep Time: 10

Servings: servings

Calories: 227kcal

This Pickled Shrimp recipe is super refreshing and flavorful. It's a favorite summer appetizer recipe. Make this Southern Pickled Shrimp!

2 pounds large shrimp 21-25 or larger, peeled and deveined Any size will work, I just prefer larger shrimp
¾ cup apple cider vinegar
½ cup avocado or olive oil
3 oz jar of capers
½ teaspoon celery seed
1 teaspoon sugar
3 finger pinch of kosher salt
1 TBS Tabasco (more or less)
1 large Vidalia onion, sliced thin into rings
1 large lemon (or 2 smaller ones) sliced thin

Combine vinegar, oil, capers and their juice, celery seed, sugar, salt and Tabasco together in a large jar or bowl and whisk until combined.
Layer in shrimp, onion rings and lemon slices.
Make sure all is submerged in the marinade/brine.
Cover and chill in the coldest spot in your fridge for 6 hours or overnight. Tossing occasionally.
Serve in a bowl or large jar over a bowl filled with ice and enjoy!

This id best served ice ice cold. Place covered bowl/jar at the bottom o your fridge overnight of for 6 hours for the coldest spot.

You can even pop in freezer 30 minutes prior to serving.

Place serving bowl or jar on top of a ice filled larger bowl to keep shrimp cold when serving.