Pickled shrimp always remind me of gatherings that go late into the evening when everyone ends up talking around the kitchen island instead of the dining table. This is one of those dishes I love to bring out when I want something bright, refreshing, and effortless — the kind of appetizer people keep circling back to because they can’t help it.
The shrimp stay plump and flavorful, and the onions and fennel bring a crisp bite that balances everything beautifully. It’s the kind of dish that feels fancy, even though it takes almost no real work.
I often make a jar the night before a get-together and let it chill quietly in the fridge, ready to be spooned out when guests arrive. It’s easy, chilled, and satisfying — especially on warm days or with heavier plates on the table.
Why This Recipe Works so Well
There’s a certain brightness to pickled shrimp that cuts through the richness of fried chicken, fish, or creamy dishes. The vinegar brine wakes up your taste buds, the hint of heat from red pepper flakes keeps things interesting, and the crunch from the vegetables gives the whole dish texture.
It’s quick to assemble, serves beautifully straight from the jar, and somehow feels like something special without needing hours in the kitchen.
Ingredients You’ll Need
Shrimp
Use cooked shrimp here — large or jumbo work best. You can cook them yourself or pick up cooked shrimp from the seafood counter. If cooking yourself, just boil briefly until they turn pink and firm.
Vinegar Brine
A simple mix of distilled white vinegar, water, a touch of sugar, salt, red pepper flakes, and capers. It’s sharp, bright, and just a little briny.
Red Onion & Fennel
These two are key. They stay crisp in the brine and bring a fresh, lightly sweet contrast to the shrimp.
How to Prepare Pickled Shrimp
Add the shrimp, onions, fennel, vinegar, water, sugar, salt, capers, and red pepper flakes to a large jar — a well-cleaned 32-ounce jar works perfectly.
Close the lid and shake gently so everything gets coated.
Refrigerate overnight.
The flavors deepen as it chills, and by the next day the shrimp and vegetables have absorbed everything they need.
When serving, lift the shrimp and vegetables from the brine and spoon onto a platter or small bowls.
Simple Hosting Notes
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I like to tuck this jar in the fridge the night before guests arrive. It frees up time and always feels like a thoughtful touch.
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Serve it chilled, straight from the jar or arranged on a small platter.
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It pairs especially well with fried dishes, cornbread, or anything rich where a bit of brightness balances things out.
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Leftovers make a great light lunch the next day alongside toasted bread.
Storage
Keep the jar in the refrigerator for up to three or four days. The flavor deepens over time, though the shrimp are at their best in the first couple of days.
Frequently Asked Questions
Do I need to cook the shrimp first?
Yes. If starting with raw shrimp, cook them briefly until pink and firm. You can also buy cooked shrimp if you want to save time.
Should the brine be boiled?
For this recipe, no. Since the shrimp are refrigerated and eaten within several days, boiling the brine isn’t necessary.
Can I use different vegetables?
Yes. Thinly sliced celery, cucumber, or fresh herbs like dill work nicely as well.
Southern-Style Pickled Shrimp
Bright, tangy, and full of fresh flavor, this Southern-style pickled shrimp is a refreshing appetizer that’s perfect for warm weather gatherings.
Ingredients
- 1 lb cooked large shrimp
- 1 cup distilled white vinegar
- ½ cup water
- 1 cup thinly sliced red onion
- 1 cup thinly sliced fennel bulb with fronds
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon capers
- 1 teaspoon crushed red pepper flakes
Instructions
- Place the cooked shrimp in a large jar or container with a tight lid.
- Add the vinegar, water, red onion, fennel, sugar, salt, capers, and red pepper flakes.
- Seal and shake gently so everything is well combined.
- Refrigerate for at least 8 hours or overnight so the flavors can fully develop.
- To serve, remove shrimp from the brine and enjoy chilled.
Notes
- These keep well in the refrigerator for several days while stored in the brine, though they’re best enjoyed within four days.
- If using raw shrimp, briefly boil them until just pink before starting the recipe.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 141Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 160mgSodium 1489mgCarbohydrates 11gFiber 2gSugar 6gProtein 18g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This is one of those easy, reliable dishes I come back to over and over. It looks lovely, tastes bright and fresh, and always sparks conversation. Make a jar the day before, let the refrigerator do the work, and enjoy that first chilled bite with someone you care about.
