If you’ve never had pickled shrimp before, you’re in for a real treat. This Southern-style dish is tangy, savory, and full of bold flavors. Plump shrimp soak up a zesty marinade packed with lemon, vinegar, herbs, and spices—and trust me, they get better the longer they sit. Serve them up at your next gathering, and watch them disappear in no time!
Whether you’re stacking them on baguette slices, tossing them into a fresh green salad, or just snacking straight from the jar, these pickled shrimp are a flavor-packed appetizer that’s perfect for making ahead and pulling out when guests arrive.
A Southern Favorite with Big Flavor
Down here, we’ll pickle just about anything, but there’s something special about shrimp in a lemony, herby, spiced marinade. Technically, it’s more of a marinated shrimp than a true pickle, but nobody’s splitting hairs when they’re balancing a cocktail napkin and reaching for another skewer of juicy shrimp.
The marinade is everything—bright from lemon and vinegar, a little sweet, a little salty, and layered with all the goodness of bay leaves, garlic, mustard seeds, and Creole seasoning. It’s the kind of thing that gets better after a night in the fridge, making this recipe a real winner for parties or prepping ahead for weekend meals.
Ingredients You’ll Need
Here’s what you’ll need to whip up a jar (or two) of this Louisiana favorite:
- Large Gulf shrimp (peeled and deveined)
- Lemons (for juice and slices)
- Sweet onion (sliced thin)
- Olive oil
- White wine vinegar
- Creole seasoning
- Mustard seeds
- Red pepper flakes
- Minced garlic
- Bay leaves
- Salt
- Worcestershire sauce
- Sugar
- Dried parsley (or fresh if you prefer)
How to Make Louisiana Pickled Shrimp
Start with the Shrimp
Good shrimp make all the difference. Ideally, you want fresh Gulf shrimp, but if you’re inland like me, frozen shrimp work just fine. Look for ones that are individually quick frozen (IQF) for the best flavor and texture.
Large shrimp—think 26–30 count per pound—are just right for this recipe. Tail-on shrimp look beautiful in the jar, especially when layered with bright lemons and onions, but if you’re serving these at a party, tail-off might be easier for your guests.
Make the Marinade
This marinade is what gives the shrimp their bold personality. In a large bowl or measuring cup, whisk together the olive oil, vinegar, lemon juice and zest, Creole seasoning, salt, minced garlic, sugar, mustard seeds, red pepper flakes, and Worcestershire sauce. You want everything well combined so the shrimp soak up all that flavor.
Layer It Up
Grab two wide-mouth mason jars (quart size works well). In each jar, layer the sweet onion slices, lemon slices, shrimp, and bay leaves. Pour the marinade over everything, dividing it evenly between the jars.
Seal the lids tightly, then gently turn the jars over a few times to coat everything without shaking. Now, the hard part—let them rest in the fridge overnight. That gives all the flavors time to mingle and the shrimp to soak up every drop of that delicious marinade.
How to Serve Pickled Shrimp
There’s no wrong way to serve these. Pile them into a pretty glass bowl or trifle dish and let the layers of lemons, herbs, and shrimp do the talking. Add a pair of tongs for easy grabbing and maybe a dish of toothpicks or tiny forks nearby.
Want to go the individual route? Serve them in small mason jars or cocktail glasses, each with a bit of lemon, onion, and marinade. It’s elegant and easy to manage.
And don’t forget the bread—thinly sliced toasted baguette is a perfect match. Set them out on a platter near your shrimp bowl so folks can build their own bites.
Hosting outdoors? Keep them chilled in a bowl set over ice or nestle individual servings into a tray of crushed ice to keep everything fresh and safe.
How Much Should You Make?
This is always the big question. For a party appetizer, plan on 2 to 3 large shrimp per person if you’ve got other food in the mix. If this is the star of the show or you’re serving a smaller spread, aim for 4 to 6 shrimp per person.
When in doubt, make more. These tend to vanish fast—and leftovers are never a bad thing.
Storage Tips
Because this recipe isn’t made using true canning or preserving methods, the shrimp need to be kept in the fridge. They’ll keep well for up to a week, as long as they stay fully submerged in the marinade.
I like to give the jars a gentle turn every couple of days to keep things evenly flavored.
Variations to Try
Want to switch things up a bit? Here are a few ideas:
- Tex-Mex twist: Swap the parsley for fresh cilantro and toss in some sliced jalapeños instead of red pepper flakes.
- Fresh herbs: Dill or thyme adds a lovely aromatic layer—especially if you’re pairing the shrimp with roasted potatoes or simple salads.
- Citrus swap: Try adding a bit of orange zest for a sweeter, more complex citrus profile.
Southern-Style Pickled Shrimp
A classic appetizer that’s stood the test of time, these plump Gulf shrimp are marinated in a simple, bright, lemony brine. They’re delicious served on baguettes, enjoyed on their own, or added to salads or buttery pasta dishes as part of a meal.
Ingredients
- 2 lbs peeled & deveined large Gulf shrimp (tail on or off), cooked
- 2 lemons
- 1 small Vidalia or other sweet onion, thinly sliced
- ⅔ cup olive oil
- ⅓ cup white wine vinegar
- 1 tablespoon Creole seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon granulated sugar
- ½ teaspoon mustard seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon dried parsley
- 4 bay leaves
- Splash of Worcestershire sauce
Instructions
- Thinly slice 1 lemon. Zest and juice the other. Thinly slice the onion and set aside.
- In a large measuring cup, whisk together olive oil, white wine vinegar, lemon juice and zest, Creole seasoning, salt, garlic, sugar, mustard seeds, red pepper flakes, and a splash of Worcestershire sauce to make the pickling marinade.
- In 2 large wide-mouth canning jars, layer onion slices, lemon slices, shrimp, and bay leaves. Pour the marinade over the layers, dividing it equally between both jars. Seal tightly with lids.
- Turn the jars over gently a few times to evenly distribute the marinade and mix the ingredients—do not shake. Refrigerate overnight.
- Turn the jars over at least 2–3 more times during the marinating process and again before serving.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 258Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 191mgSodium 1416mgCarbohydrates 7gFiber 1gSugar 3gProtein 21g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use pre-cooked shrimp?
Yes, you can! Just make sure they’re not overcooked, or they’ll turn rubbery after marinating. I prefer poaching my shrimp briefly myself so they stay tender.
Do I have to use mason jars?
Nope. Any glass container with a tight lid will do. Just make sure everything stays covered in marinade.
Can I freeze pickled shrimp?
I wouldn’t recommend it. The texture won’t hold up well after freezing and thawing. Stick to making fresh batches.
Final Thoughts
Louisiana Pickled Shrimp in a Jar is the kind of recipe that feels fancy but is incredibly simple to make. It’s bright, briny, and full of Southern charm—perfect for parties, holidays, or just keeping a jar in the fridge to snack on all week.
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