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Pickled Shrimp

This is one of my favorite summer treats! Pickled shrimp can be enjoyed all year long. I like to get creative and use different size and shaped jars. Mason jars are super cute to serve this dish in at picnics or outdoor gatherings. You can make a large batch of this and then portion out servings in small mason jars and wrap a cute ribbon around the lid. They even have small chalk boards with rope in craft stores you can put around the lid and hand write a personal message. This is a nice touch around the holidays, family gatherings and parties. You can also buy mason jars in bulk at craft stores. I always find ways to use mason jars in the kitchen. This is best when refrigerated for at least 24 hours. The longer this marinates, the spicier it will become due to the jalapenos.


2 lbs. medium shrimp, cooked, peeled, deveined and tails left on (cooked, frozen shrimp can be used)

1 cup pickled jalapenos

1 large onion cut into skinny rings

3/4 cup olive oil

2 cups white vinegar

3/4 cup jalapeno juice

2 tsp sugar

½ tbsp Old Bay seasoning

½ tbsp peppercorn

2 tsp pickling spice

Salt and pepper to taste


In a large bowl with a lid, layer shrimp, a few rings of onion, and a few jalapenos. Repeat the layering until all shrimp, onion and jalapenos are used up.

In another medium size bowl, combine all other ingredients and whisk well. Pour over the layered shrimp. Cover bowl with a lid and marinate in the refrigerator for 1-2 hours.

*If you choose to use individual jars with lids/mason jars, layer the same way in each jar and distribute liquid evenly in each covering everything you have layered. Enjoy!

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