Quick Pickled Shrimp

Serves 4 servings     adjust servings

Cold, sweet, succulent shrimp, packed in jars with a refreshingly spicy/sweet pickling marinade, these Quick Pickled Shrimp are an easy summer meal perfect on a hot day.


for the shrimp

  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon kosher salt
  • 1 yellow onion, peeled and quartered
  • 1 pound medium to large wild-caught shrimp, peeled and deveined

for the pickling marinade

  • 3/4 cup water
  • 1/3 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Tabasco Green Pepper Sauce
  • 1/2 tablespoon sugar
  • 1 teaspoon sea salt
  • 2 shallots, peeled and thinly sliced
  • 8 dill sprigs
  • 2 teaspoons brown mustard seed
  • Various vegetables, optional (okra, cherry tomatoes, red bell peppers, cucumber)

special equipment

  • 4 8-ounce glass jars with lids


  1. In a large pot of boiling water, combine Old Bay Seasoning, salt, onion, and celery and boil for 5 minutes. Add shrimp and boil for 2 minutes. Remove shrimp and immediately place in a bowl of cold ice water.
  2. In a large bowl, combine water, lemon juice, vinegar, Tabasco Green Pepper Sauce, sugar, and salt; stir until sugar is dissolved.
  3. Equally divide shrimp, shallots, and any vegetables you might use among the jars. Place 2 dill sprigs and 1/2 teaspoon of mustard seed inside each jar. Top each jar with pickling marinade and seal with the lids. Lightly shake and then store in the refrigerator for 20 minutes before serving. Serve with saltine crackers or a sliced baguette.


Recipe Notes

Can be made and refrigerated up to two days in advance.

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