This Southern Style pickled shrimp recipe is a delicious and refreshing appetizer. It only takes a few simple ingredients and is very easy to make. It is perfect for any occasion, and it is sure to impress your guests.
This post contains affiliate links. Please read our full disclosure here.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
I like to host a get-together from time to time, and whenever I need a delicious appetizer, I turn to these easy, quick pickled shrimp. The beauty of these shrimp is that they’re plump, juicy, and surrounded by crispy delicious onions and fennel.
Ingredients for Pickled Shrimp
- Shrimp – For pickled shrimp, you want to use cooked shrimp. You can buy them raw or cook them yourself or buy cooked shrimp from your seafood department. I prefer large or jumbo shrimp for this recipe.
- Vinegar Brine – distilled white vinegar, water, sugar, salt, capers, and red pepper flakes make up the pickling brine in this recipe.
- Red onions and fennel – These are just as good as the shrimp in the recipe and stay nice and crunchy. It’s an excellent addition to the succulent shrimp.
How to make Pickled Shrimp
Add shrimp, distilled white vinegar, water, red onion, fennel, sugar, salt, capers, and red pepper flakes to a large 32 oz jar. Cover and shake it up.
Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from the brine and enjoy.
I like to store these pickled shrimp in my refrigerator for 3-4 days.
I usually buy raw shrimp and cook them first before pickling them. However, you can skip this step and just buy the cooked shrimp from the grocery store.
I choose to skip the boiling of the brine in this recipe. I don’t store these for longer than 3-4 days in the refrigerator.
Other Shrimp Recipes
I hope you enjoy this Pickled Shrimp recipe as much as we do. If you have tried this recipe, or any other recipe on our site, then please rate it and let me know how it turned out in the comments below!
Pickled Shrimp (Southern Style)
- 1 lb cooked large shrimp
- 1 cup distilled white vinegar
- ½ cup water
- 1 cup sliced red onion
- 1 cup sliced fennel bulb, and leaves
- 1 Tablespoon white granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon capers
- 1 teaspoon red pepper flakes
- Add shrimp, distilled white vinegar, water, red onion, fennel, sugar, salt, capers, and red pepper flakes to a large 32 oz jar. Cover and shake it up.
- Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from the brine and enjoy.
- Store the shrimp in your refrigerator. It can keep for several days if the shrimp sits in the vinegar brine. I prefer to eat them within four days.
- If using raw shrimp, cook the shrimp in boiling water for 3-4 minutes until the shrimp is pink.