Pickled Shrimp

Make your own pickled shrimp in a jar

Here is a recipe you don’t usually come across. Easy to make and does not require a lot of time.

This is not a canning recipe. Although the prawns will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be eaten a day or two after cooking and should remain in the fridge.


  • 1 Lb. of Raw Shrimp
  • 2 Lemons (sliced)
  • 1 Large Onion
  • 1 Tablespoon of Your Favorite Seafood Boil (I purchased mine at the spice store)
  • ½ Cup of White Vinegar
  • ½ Cup of Olive Oil
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Salt for the Boiling Water


  1. Remove head and peel the shell and legs (I leave the tail on)
  2. Devein shrimp if not already purchased this way
  3. Boil a pot of lightly salted water (½ teaspoon of salt)
  4. Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
  5. Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  6. With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  7. Slice the lemon and the rest of the onion in thin rings
  8. In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil. Repeat until all are gone.
  9. Add the teaspoon of salt
  10. Add the oil and vinegar
  11. Place the lid on the jar and shake a few times
  12. Place this in the refrigerator for a minimum of 8 hours
  13. Make sure the shrimp is covered. If you need to, add a little water and more of the olive oil and vinegar mix to the brine.