Photo: Hector Sanchez; Stylist: Buffy Hargett

Quick Pickled Shrimp

We like Quick Pickled Shrimp because the recipe calls for pre-cooked shrimp that marinade in a zippy sauce for just 2 hours.


This recipe goes with Bloody Mary Tomato Salad with Quick Pickled Shrimp

Southern Living JULY 2013

  • Yield: Makes 6 to 8 servings
  • Hands-on:10 Minutes
  • Total:2 Hours, 10 Minutes


  • 1 lemon, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/4 teaspoons Creole seasoning
  • 1 garlic clove, minced
  • 1 pound peeled, medium-size cooked shrimp
  • Table salt and freshly ground black pepper to taste


Stir together lemon slices, onion, olive oil, vinegar, dill, parsley, Creole seasoning, and garlic in a large bowl; transfer to a zip-top plastic freezer bag. Add shrimp, turning to coat. Seal and chill 2 to 6 hours. Remove shrimp, discarding marinade. Sprinkle shrimp with table salt and freshly ground black pepper to taste.


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Quick Pickled Shrimp recipe