Southern Style Pickled Shrimp

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Southern Style Pickled Shrimp is a dish that brings together briny, tender shrimp with a tangy, herb-infused marinade for a unique Southern delicacy. The beauty of this dish is that it’s simple yet sophisticated, blending ingredients that pack plenty of flavor without much fuss. And, it’s a classic, having been around since about the 1950s!

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I love pickled shrimp. This is such a simple recipe, but once you’ve tried Southern-style Pickled Shrimp, you’ll be hooked. 

It’s such an easy recipe too, and you make it in a jar – like a Mason jar, and keep them in the fridge until ready to eat. It’s that easy!

History

Pickled shrimp is a traditional Southern dish with deep historical roots in coastal areas, especially in South Carolina and Georgia. This refreshing, tangy dish is believed to have gained popularity in the South around the mid-20th century, particularly during the 1950s and 1960s, as a favorite cold appetizer for warm-weather gatherings. Today, it’s considered a Southern delicacy, enjoyed for its unique blend of flavors and its nod to Southern hospitality and tradition​.

Ingredients

• Shrimp – I use medium shrimp; larger shrimp will require extra pickling time.
• Lemon slices – Don’t slice them too thin, aim for about 1/4-inch.
• Sweet onion – Vidalia or Spanish onions work; slice evenly to pickle consistently.
• Vegetable oil – Neutral oils like canola or safflower are safe swaps.
• Champagne vinegar – I sometimes use cider vinegar if I want a fruitier flavor.
• Garlic clove – Thinly sliced; always use fresh garlic for best flavor.
• Sugar – I use granulated white sugar.
• Mustard seeds – Lightly toast to release flavor if desired.
• Red pepper flakes – Use sparingly; too much will overpower the shrimp.
• Dill fronds – I add leafy stems for extra flavor; avoid woody stems.
• Bay leaves – Remove before serving; leaving in can make the pickling bitter.
• Peppercorns – Whole black or mixed peppercorns work; don’t crush until serving.

How To Make Southern-Style Pickled Shrimp

Scroll down for the full recipe card with exact measurements and printable instructions.

Bring a pot of water to a boil and add a good pinch of salt. I like using a wide saucepan so the shrimp have room to cook evenly. Add the shrimp and cook just until they turn pink and opaque, about 2 to 3 minutes. Do not overcook them. Drain immediately and rinse under cold water to stop the cooking, then set aside to cool completely.

Grab a large glass jar or container with a lid. Layer half of the sliced lemon, half of the onion, and half of the dill in the bottom. This gives the shrimp lots of flavor right from the start.

Add the cooled shrimp to the jar, spreading them out evenly so they pickle nicely.

In a small bowl, combine the vegetable oil, champagne or cider vinegar, sliced garlic, sugar, mustard seeds, and red pepper flakes. I like using a small whisk or fork here to be sure the sugar dissolves completely. Pour the mixture evenly over the shrimp.

Top the shrimp and marinade with the remaining dill, onion, and lemon slices, finishing with lemon on top. It looks pretty and smells amazing already.

Seal the jar and gently roll it back and forth to distribute the pickling liquid. Do not shake it. You want those layers to stay intact.

Refrigerate for at least 4 hours or overnight. The longer it sits, the better the flavor gets.

When ready to serve, transfer the shrimp to a serving dish, garnish with fresh lemon wedges if you like, and serve chilled. These are perfect for parties, holidays, or anytime you want something cool, bright, and Southern classic.

Chef Jenn’s Tips

• Use fresh shrimp with shells on and peel them after cooking for the best flavor and texture.
• Don’t skip rinsing the shrimp in cold water after boiling; it stops the cooking and keeps the shrimp tender.
• Use champagne vinegar for a more delicate tang, or cider vinegar for a bit of extra depth.
• If you like it spicy, add extra red pepper flakes or even a few slices of fresh jalapeño.
• Allow the shrimp to marinate overnight for the fullest flavor.
• Garnish with fresh herbs like parsley or dill before serving for a pop of color and extra freshness.

Make It A Meal

Southern Style Pickled Shrimp is traditionally enjoyed as an appetizer, but it can also be part of a larger Southern-inspired spread. Serve it alongside crusty bread for dipping, a fresh cucumber salad, or classic Southern dishes like pimento cheese and deviled eggs. A refreshing lemonade or crisp white wine pairs well, enhancing the dish’s bright flavors.

Storage

Southern Style Pickled Shrimp is best enjoyed within two to three days of preparation. Store leftovers in an airtight container in the refrigerator. Since this dish is already marinated, it doesn’t freeze well, but it’s easy to make a fresh batch as needed. Remember to use clean utensils to avoid cross-contamination when serving.