Southern-Style Pickled Shrimp

Southern-Style Pickled Shrimp

  • 1 Vidalia or sweet onion, thinly sliced
  • 1 lemon, thinly sliced
  • 3/4 cup cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup capers with their juices
  • 3/4 teaspoon celery seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Splash of Tabasco sauce, to taste
  • 1 1/2 pounds (41/50 count) peeled and cooked shrimp


  1. In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco.
  2. Add the shrimp and toss to combine.
  3. Cover and refrigerate for a minimum of 24 hours, stirring occasionally.
  4. Serve chilled. Keeps for at least a week.

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