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Pickled Shrimp with lemons, onions and capers

Southern Pickled Shrimp

Course: Appetizer
Cuisine: American
Keyword: Pickled Shrimp, Southern Pickled Shrimp
Prep Time: 10 minutes
Servings: 8 servings
Calories: 227kcal
This Pickled Shrimp recipe is super refreshing and flavorful. It's a favorite summer appetizer recipe. Make this Southern Pickled Shrimp!
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Ingredients

  • 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

Instructions

  • 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!

Notes

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.

Nutrition

Serving: 8servings | Calories: 227kcal | Carbohydrates: 7g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 984mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 1mg