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  • Writer's pictureLexi Mestas

Spicy Smoky Pickled Shrimp

Well, the weather swung back to warm for just a short minute and I immediately wanted to take advantage of it and grasp on to some semblance of summer. Really easy to make, quick, and can be made overnight, pickled shrimp satisfies my cravings for summer and homesickness in one go! Eat it on toast, in a hot buttered roll, or on saltines. Pair it with a Bloody Mary and you can't go wrong!

Prep Time: 15 mins

Cook Time: 3 mins

Chill Time: 3 hours

Total Time: 3 hours 18 minutes

Makes: 1 lb pickled shrimp



1 lb shrimp, cleaned and deveined

1/2 cup white vinegar

1/4 cup Wesson oil

1/2 tsp smoked paprika

1/2 tsp sweet paprika

1/2 tsp celery seed

Juice of 1 lemon

1 tbsp. Crystal hot sauce

1/4 tsp fresh black pepper

1/4 tsp granulated sugar

1 large stalk of celery, chopped


  1. In a large mason jar or container with a tight lid, combine the vinegar, oil, seasonings, lemon juice, hot sauce, black pepper, sugar, and celery. Stir to combine and set aside.

  2. Fill a large pot with water 3/4 full and bring to a boil. Put the shrimp in the boiling water for 3 minutes before removing the shrimp from the water and placing into the vinegar mixture.

  3. Close the lid tightly and refrigerate for at least 3 hours and up to 3 days.

  4. Enjoy on toast with yogurt or mayo and top with celery leaves or simply with saltine crackers.

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