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Southern Style Pickled Shrimp

  • 1 white onion, thinly sliced

  • 1 lemon, thinly sliced

  • 3/4 cup apple cider vinegar

  • 1/2 cup canola oil

  • 1/4 cup capers with their juices

  • 3/4 teaspoon celery seeds

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • Two dashes of your favorite hot sauce (Tabasco, Cholula, Tapatio, Franks, etc.)

  • 1 1/2 pounds (41/50 count) peeled and cooked shrimp

  • In a large bowl, combine onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco.

  • Add shrimp and toss to combine.

  • Transfer to a gallon-sized plastic bag for proper marination.

  • Refrigerate for at least 24 hours, occasionally moving the bag around.

  • Serve chilled on a toothpick or a fried saltine cracker (recipe below).

  • Cocktail sauce is optional but not needed.

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