Pickled Shrimp

This is a great warm weather appetizer or cocktail hour snack. Don’t worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish “cooking” as they pickle.

Pickled Shrimp

Print This Recipe Total time Yield 12Source Judi Henry (my mom)Published

serves 12 as an hors d’oeurvres


  • 2 tablespoon old bay seasoning
  • 1 cup cider vinegar
  • 2 teaspoon lightly crushed yellow mustard seeds
  • ½ cup prepared tomato sauce
  • 1½ cup vegetable oil
  • 2 tablespoon hot sauce, or more to taste
  • 2 tablespoon worcestershire sauce
  • ½ teaspoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 3 pound shrimp, peeled and deveined
  • ¼ cup capers, drained and rinsed
  • 1 yellow bell pepper, stemmed, cored and sliced into slivers
  • 1 medium red onion, peeled halved and sliced into slivers
  • good rustic bread to serve


Add the Old Bay Seasoning to a large pot of water, cover and bring to a boil. Add the shrimp and cook, stirring, until they just start to curl, about 1 minute. Drain and spread on a large rimmed baking sheet. Cool to room temperature. 

In a large non-reactive container with a lid, combine vinegar, mustard, tomato sauce, oil, hot sauce, Worcestershire sauce, salt and peppercorns. Stir to combine. Then add the capers, bell pepper, onion, and the reserved shrimp. Let marinate at least 2 days, then serve with slices of good rustic bread.