Quick Pickled Shrimp

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 pounds 1x


Quick Pickled Shrimp has brightness from the lemon and parsley and how perfectly it pairs with the fennel, onions, and corn. The peppers lend a little bit of heat but it’s not overpowering



  • 3 pounds medium to large cooked shrimp, 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 fresh steamed corn, removed from the cob
  • Freshly ground black pepper


  1. 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.


Quick Pickled Shrimp is great for summer parties because it can be prepared up to 2 days ahead and chilled until ready for use.

  • Category: Appetizer
  • Method: mix
  • Cuisine: South American

Keywords: Quick Pickled Shrimp, recipe, homemade, from scratch, how to make, cerviche, msg free, vinegar, appetizer, party ideas,