Hugh Acheson's Pickled Shrimp

Main Course

Recipe courtesy of A New Turn in the South

Makes 6 cups

  • 2 tablespoons Old Bay seasoning
  • ​1 pound medium shrimp, peeled
  • ​1/2 teaspoon celery seeds
  • ​1/4 teaspoon allspice berries
  • ​1/2 teaspoon dried red pepper flakes 
  • 1 tablespoon sea salt
  • ​1 cup extra-virgin olive oil
  • ​1/3 cup freshly squeezed lemon juice
  • ​2 garlic cloves, minced
  • 6 fresh bay leaves or 12 dry
  • ​1/4 cup fresh flat-leaf parsley, minced
  • ​1/2 medium Spanish onion, thinly sliced

Pickled Shrimp

Pickled Shrimp 

Click image to enlarge.



Prepare an ice bath by filling a medium bowl half with water and half with ice.

​Bring a large pot of water to a boil. Add the Old Bay, then the shrimp and immediately reduce the heat to low. Cook for about 2 minutes, or until the shrimp are pink through and just cooked. Plunge the shrimp into the ice bath to cool, then drain and reserve them in the fridge.

​Grind the celery seeds and allspice in a spice grinder and combine in a bowl with the red pepper flakes, salt, olive oil, lemon juice, garlic, bay leaves, and parsley. Stir.

​In a clean, nonreactive container, layer the shrimp and the pickling liquid. Repeat. Cover and let sit in the fridge for 24 hours. In a pinch, you can do this all in a large sealable bag.

Serve with toothpicks and a pile of napkins, or incorporate into a pickled shrimp salsa.

Tip​: Shrimp freeze well, so don't hesitate to use frozen in this recipe if you can't get fresh. Just make sure they're American wild-caught, preferably Gulf, preferably Louisiana. They're the sweetest, most succulent available, in the opinion of Louisiana Kitchen.

Louisiana Recipes Weekly


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