Quick Pickled Shrimp is one of those recipes that feels fancy but is secretly effortless. It’s bright, briny, a little zesty, and packed with bold flavor—yet it comes together with minimal cooking and a short chill time. If you love seafood that’s fresh and vibrant (without heavy sauces or frying), this is a recipe you’ll want on repeat.
What makes this dish especially great is its versatility. It works as a chilled appetizer, a light lunch, or even a show-stopping starter for gatherings. The shrimp soak up a citrusy, herb-forward marinade that tastes even better the longer it sits, making it ideal for entertaining or meal prep.
Why It Works
Quick Pickled Shrimp works because it balances acidity, aromatics, and texture perfectly.
- Fast pickling method: Instead of a long brine, warm shrimp are tossed with a flavorful vinaigrette so they absorb flavor quickly.
- Bright, fresh ingredients: Lemon, herbs, and aromatics keep the dish light and refreshing rather than overly sour.
- Make-ahead friendly: The flavors improve with time, meaning less stress before serving.
- No complicated techniques: Simple boiling, slicing, and stirring—perfect for both beginner and experienced cooks.
This recipe delivers bold flavor without overpowering the delicate sweetness of shrimp.
Ingredients
You’ll need simple, easy-to-find ingredients to make Quick Pickled Shrimp:
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Large shrimp, peeled and deveined
- Fresh lemon juice
- Olive oil
- Garlic, thinly sliced
- Red onion, thinly sliced
- Fresh parsley, chopped
- Fennel bulb or fennel seeds
- Crushed red pepper flakes (optional, for heat)
- Salt and black pepper
These ingredients work together to create a marinade that’s tangy, aromatic, and perfectly balanced.
Instructions
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Cook the shrimp:
Bring a pot of well-salted water to a boil. Add the shrimp and cook just until pink and opaque, about 2–3 minutes. Immediately drain and let cool slightly. - Prepare the marinade:
In a large bowl, whisk [paid link] together lemon juice, olive oil, garlic, fennel, salt, and black pepper. Add red pepper flakes if using. - Combine:
While the shrimp are still warm, add them to the bowl with the marinade. Toss gently to coat. - Add aromatics:
Stir in sliced red onion and fresh parsley. - Chill:
Cover and refrigerate for at least 30 minutes before serving. For best flavor, chill 1–2 hours. - Serve:
Serve chilled or slightly cool, spooning extra marinade over the shrimp.
Variations
This recipe is easy to customize based on taste or what you have on hand:
- Southern-style: Add apple cider vinegar and a pinch of sugar for a classic Southern pickled shrimp flavor.
- Herb swap: Try dill, cilantro, or tarragon instead of parsley.
- Spicy kick: Increase crushed red pepper or add sliced fresh chili.
- Citrus blend: Use a mix of lemon and orange juice for a softer acidity.
- Garlic lovers: Roast the garlic first for a sweeter, mellow flavor.
Sides to Serve With Quick Pickled Shrimp
While Quick Pickled Shrimp shines on its own, it pairs beautifully with simple sides:
- Crackers or crostini
- Creamy grits or polenta
- Avocado slices or guacamole
- Crusty bread for soaking up the marinade
- Fresh green salad with vinaigrette
For parties, serve it alongside other cold appetizers for an easy, elegant spread.
People Often Ask (FAQs)
Is pickled shrimp fully cooked?
Yes. The shrimp are fully cooked before being marinated. The acid adds flavor but does not “cook” the shrimp.
How long should shrimp marinate?
At least 30 minutes, but 1–2 hours gives the best flavor. Avoid marinating longer than 24 hours for optimal texture.
Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before cooking.
Is this recipe very sour?
No. It’s bright and tangy, not harsh. The olive oil balances the acidity.
Can I make it less onion-forward?
Yes. Reduce the onion or soak it briefly in cold water before adding.
Make-Ahead & Storage Tips
- Make-ahead: This recipe is ideal for making ahead. Prepare it up to 24 hours in advance for best flavor.
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Do not freeze: Freezing affects both texture and flavor.
- Stir before serving: Give it a gentle toss to redistribute the marinade.
Final Thoughts – Parting Thoughts
Quick Pickled Shrimp is proof that simple ingredients can deliver big flavor. It’s fresh, flexible, and elegant without being fussy. Whether you’re hosting friends, planning a holiday menu, or just craving something light and satisfying, this recipe earns a permanent place in your rotation.
It’s one of those dishes that feels special every time you serve it—and once you try it, you’ll understand why it’s so beloved.
Quick Pickled Shrimp
Ingredients
- 3 pounds shrimp, medium to large , peeled and deveined with tails intact
- Kosher salt
- 1 medium fennel bulb , thinly sliced
- 1 medium onion , thinly sliced
- 4 garlic cloves , thinly sliced
- 2 Fresno chile or red jalapeno , thinly sliced, seeded
- 1 cup fresh lemon juice
- 1/2 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 cups corn , freshly steamed and removed from the cob
- Freshly ground black pepper
Instructions
- Combine shrimp, sliced fennel bulb, onion, garlic, chile peppers, lemon juice, vinegar, oil, and corn in a medium bowl. Season with salt and pepper, to taste, and toss to combine. Let sit, tossing occasionally, at least 20 minutes and up to 2 days to allow flavors to meld.
Notes
Nutrition
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The lemons and chili peppers really set this off. Very tasty.