Appetizer: United States – Lowcountry Pickled Shrimp with Lemon, Celery, and Dill

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

1 lb (450 g) large shrimp, peeled and deveined, tails on
1 lemon, thinly sliced
1 / 2 small red onion, very thinly sliced
2 celery stalks, thinly sliced on the bias
1 / 2 cup (120 ml) apple cider vinegar
1 / 4 cup (60 ml) fresh lemon juice
1 / 4 cup (60 ml) extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp honey
2 garlic cloves, smashed
1 tsp kosher salt
1 / 2 tsp crushed red pepper flakes
1 / 2 tsp whole black peppercorns
2 bay leaves
1 tbsp capers, drained (optional)
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Saltine crackers or toasted baguette slices, for serving

Instructions

Bring a medium pot of well-salted water to a boil. Add the shrimp and cook 1–2 minutes, just until opaque and pink. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
In a large jar or nonreactive bowl, whisk together the apple cider vinegar, lemon juice, olive oil, Dijon, honey, salt, and crushed red pepper. Add the peppercorns, bay leaves, and smashed garlic.
Layer the cooked shrimp with lemon slices, red onion, celery, and capers (if using) in the jar/bowl. Add the dill and parsley, then pour the dressing over to coat everything. Toss gently to combine and ensure the shrimp are submerged.
Cover and refrigerate at least 2 hours (up to 24 hours), tossing once or twice for even flavor.
To serve, lift the shrimp and vegetables with a slotted spoon and arrange on a platter. Spoon a little marinade over the top and serve chilled with saltines or toasted baguette.