Pickled Shrimp Recipe

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Pickled Shrimp

kathryn mccallum


This is such a pretty dish to serve and it is easy!

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15-20 as appetizer


4 Hr


4 Hr




5 pounds shrimp shelled ( i use either frozen jumbo shrimp with tails on and thaw just for time) or can cook your own and shelled keep tails on.
1 (4 ounce) jar of capers drained
1 large red bell pepper sliced in strips
2 teaspoons celery seeds
3 lemons sliced in thin rounds
1 or 2 (6 ounce) envelopes italian dressing mix...i use zesty and depending on your taste you can use less than 2 envelopes
1/2 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon horseradish
2 medium size white onions

Directions Step-By-Step

Mix all ingredients in a bowl (or I use a big Rubbermaid container with lid so I can shake occasionally while marinating) You can also use a Ziploc bag . Put in the fridge for several hours or overnight. When serving put on a nice serving plater or in crystal bowl with lemon rounds to garnish.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Southern
Dietary Needs: Dairy Free
Hashtag: #shrimp