Pickled Shrimp Recipe by Michael Deen

Level: Easy

Time: 15 MINUTES

1 ratings
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  • 7 1/2 cups water
  • 2 1/2 lbs unpeeled fresh shrimp
  • 3 medium onions, sliced
  • 1 cup cider vinegar
  • 1 tablespoon lemon juice
  • 4 bay leaves
  • 2 whole cloves garlic, peeled
  • whole peppercorns
  • pepper, freshly ground


Boil water, add shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to two weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer.


* Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.

Pickled Shrimp (Michael's recipe)


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1 Review

Julia 8/16/2016
I've been making

I've been making Paula's pickled shrimp every Summer for about six years for my husband and me to enjoy. It is easy and most important, DELISH!!! Think I'll make up another batch today. Thanks, Paula.

Julie Schalk
Huntley, IL

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