Summertime in a Jar: Pickled Shrimp Recipe
Several weeks after the official open of South Carolina’s commercial shrimp season, trawlers are pulling in beautiful white shrimp across the coast. Get out to your local dock or seafood market and support our state’s shrimpers by treating yourself to a refreshing Southern dish that’s perfect for hot days.
Pickled shrimp is a remarkably flexible and forgiving recipe – the worst mistake you can make might be making too little. At its core, you need only shrimp, vinegar, pickling spices and fresh herbs. The specifics are up to personal preference and what’s in the pantry (or growing in the garden). Make it spicy with the addition of hot sauce or hot peppers. Throw some chopped okra or cauliflower in for an added pickled treat. Add fennel bulb and stalks for a sophisticated anise-flavored twist.
Tell us – how does your family personalize this summer classic?
1.5 lbs large shrimp
One thinly sliced onion (sweet or yellow)
Juice of one lemon plus several lemon slices
1 cup vinegar of your choice (apple cider recommended)
½ cup oil of your choice (olive oil recommended)
2 bay leaves
4 cloves crushed garlic
1 teaspoon kosher salt
1 teaspoon celery seeds
1 teaspoon red pepper flakes
Eight sprigs of herb(s) of your choice (thyme, dill, or basil recommended)
Small jar of capers (optional)
Bring a large pot of water, generously salted, to boil. Boil the shrimp for two minutes. Drain, peel, and devein (if desired) shrimp. Combine all other ingredients in a mixing bowl. Mix in the shrimp, and transfer everything to a tightly lidded glass vessel of your choice. Let sit for 24 hours and enjoy. Kept sealed and refrigerated, pickled shrimp will keep for about a week – but rarely will it stick around that long. Share with a friend or loved one for greatest enjoyment!