True retro recipes may go in and out of style, but Southern favorites like pickled shrimp have been party staples for decades — and for good reason. They’re fast, flavorful, and prepared without cooking, a blessing in the summer heat. Plus you can make them a day ahead, giving you more time with your guests. Since you need at least 24 hours to pickle the shrimp, this recipe is a definite make-ahead appetizer.
Makes
12 servings
Total Time
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Ingredients
BOIL:
COMBINE:
Test Kitchen Approved
Instructions
Boil shrimp in a pot of water with Old Bay until pink and opaque, 2 minutes. Transfer shrimp to a bowl of ice water to cool; drain.
Combine onion, lemon, bay leaves, oil, vinegar, salt, celery seed, mustard seed, Tabasco, pepper, and sugar; toss with shrimp. Cover shrimp and chill at least 24 hours or up to 2 days, stirring occasionally. Bring shrimp to room temperature before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 81
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 115mg 38%
Sodium 592mg 24%
% Daily Value*
Carbs 1g 0%
Fiber 0g 0%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.
