Lowcountry Pickled Shrimp

Pickled shrimp is a staple of South Carolina and Georgia's Lowcountry culinary tradition, where shrimp have been abundant since colonial times. Served cold at room temperature, this no-cook preparation (after a brief boil) is a beloved cocktail party staple and potluck contribution that actually improves over several days of marinating.

Serves: 8 as a snack or appetizer

Ingredients

• 900g (2 lbs) large shell-on shrimp (prawns)
• 2 tbsp Old Bay seasoning
• 1 lemon, halved
• 1 tsp salt
• 180ml (¾ cup) extra-virgin olive oil
• 120ml (½ cup) apple cider vinegar
• 3 tbsp capers with brine
• 1 medium red onion, very thinly sliced into rings
• 4 garlic cloves, very thinly sliced
• 2 lemons, thinly sliced into rounds
• 2 bay leaves
• 1 tbsp celery seeds
• 1 tsp mustard seeds
• 1 tsp red pepper flakes
• 1 tsp sugar
• ½ tsp black pepper
• Small bunch of fresh dill, roughly torn
• Small bunch of fresh flat-leaf parsley, roughly torn

Instructions

1. Bring a large pot of water to a boil. Add Old Bay, the halved lemon (squeeze it in first), and salt. Add the shrimp and cook for 2–3 minutes until just pink and curled. Do not overcook. Drain immediately and transfer to an ice bath to stop cooking. Cool completely.
2. Peel and devein the cooled shrimp, leaving tails on if desired.
3. In a large bowl or jar, whisk together the olive oil, apple cider vinegar, caper brine, sugar, celery seeds, mustard seeds, red pepper flakes, and black pepper.
4. Layer the shrimp, red onion rings, sliced garlic, lemon rounds, capers, bay leaves, fresh dill, and parsley in a wide-mouthed glass jar or deep dish. Pour the marinade over everything, pressing down to submerge.
5. Cover tightly and refrigerate for at least 4 hours, ideally 24–48 hours, turning or stirring occasionally. The shrimp will absorb the marinade and the onions will soften and mellow beautifully.
6. Serve cold or at room temperature with crackers, crusty bread, or toothpicks. Remove bay leaves before serving.

Cook's Notes: This dish is deliberately low-sodium compared to many Lowcountry preparations — the brine is bright and tangy rather than aggressively salty. It keeps refrigerated for up to 5 days, making it ideal for advance preparation. The olive oil will solidify when cold; remove from the refrigerator 20 minutes before serving.