Food and Recipes Seafood Shrimp Recipes Southern-Style Pickled Shrimp Be the first to rate & review! Along the Gulf and the shores of every Southern state, pickled shrimp is a must-serve appetizer nearly any time of the year. Vinegar provides the pickled flavor, while lemon adds brightness. The shrimp take on plenty of herby, garlicky, peppered flavor from its time in the brine. Because of the way we cook the shrimp—we add it to a large amount of boiling water and then remove the pan from the heat—it's guaranteed to be tender and nowhere near rubbery. But it’s crucial to cook the shrimp yourself. Do not opt for precooked shrimp, which always tends to be overcooked. Pickled shrimp are great for picnics; place them in a cute Weck, jar and have a little pickle fork handy. Serve with crostini and Boursin. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on July 21, 2024 Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 12 mins Total Time: 1 day 12 mins Servings: 8 Caitlin Bensel, Food Stylist: Torie Cox Ingredients 1 1/2 lb. extra-large shrimp (21- to 25-count), peeled and deveined 2/3 cup cider vinegar 1/3 cup extra-virgin olive oil 1 tsp. kosher salt 1 tsp. sugar 1 tsp. crushed red pepper flakes 1/4 cup chopped fresh dill 1/4 cup chopped fresh flat-leaf parsley 4 large garlic cloves, sliced 3 bay leaves 1 lemon, thinly sliced 1/2 large sweet onion, thinly sliced vertically Directions Cook shrimp: Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes. Caitlin Bensel, Food Stylist: Torie Cox Drain and rinse with cold water; drain well. Caitlin Bensel, Food Stylist: Torie Cox Make pickling liquid: Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve. Caitlin Bensel, Food Stylist: Torie Cox Pickle shrimp: Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; toss well to combine. Caitlin Bensel, Food Stylist: Torie Cox Cover and refrigerate for at least 24 hours or up to 5 days. Caitlin Bensel, Food Stylist: Torie Cox Rate It Print