Pickled Shrimp and Vegetables

Pickled Shrimp and Vegetables are a delicious, healthy appetizer to make for company or even a light dinner for busy weeknights!

Pickled Shrimp and Vegetables on napkin

Why You’ll Love This Pickled Shrimp Recipe

Pickled Shrimp and Vegetables go perfectly on a cheese board, appetizer platter or even as a light meal!

  • Easy To Make: Just a few minutes is all you need to get this shrimp recipe together. Overnight marinating is best but if you only have a few hours that’ll work too.
  • Adaptable: You can leave the veggies out or add more vegetables to this recipe. Scroll down for some more ideas later in the post.
  • Make Ahead Recipe: You can make this pickled shrimp a day or even two days ahead of time.

Ingredients You’ll Need

We’ll start with the basic ingredients that you’ll need to make this pickled shrimp recipe. For a complete list of amounts that you’ll need, scroll down to the recipe card.

  • Medium Shrimp: If you can get peeled and deveined shrimp that will make the prep time much easier. A medium sized shrimp works well for this recipe.
  • Lemon or Fresh Lemon Juice: Fresh lemon juice adds flavor to the shrimp as it boils.
  • Kosher Salt
  • Cauliflower Florets: Buy them already cut for you or a small head of cauliflower.
  • Baby Carrots: Sliced in half lengthwise, or regular carrots cut into strips or rounds.
  • Yellow Onion: Thin slices or yellow or red onion (red onion has a shaper flavor)
  • Fresh Dill
  • White Vinegar: For pickling the shrimp.
  • Olive Oil
  • Sugar
  • Whole Peppercorns

How To Make Pickled Shrimp

Start out by boiling shrimp and cut up vegetables in lemon and salt for 3-4 minutes. Let cool completely before proceeding to the next step.

Pickled Shrimp and Vegetables process

Toss together with a vinegar and herb brine and refrigerate for at least three hours or up to overnight. Pickled shrimp will stay good for up to 4 days in the refrigerator, after that the texture might change a bit. Also you only want to keep shellfish like shrimp in the refrigerator for 3-4 days.

Pickled Shrimp and Vegetables with jar


Try using different herbs like parsley, bay leaves, rosemary and thyme. Really any fresh herb will work, it depends on what flavors you like.

Different vegetables can include broccoli, asparagus, baby corn, okra or green beans. You can also leave the vegetables out of this recipe altogether and just do the pickled shrimp.

Looking For More Shrimp Appetizers?


Pickled Shrimp and Vegetables

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x

Pickled Shrimp and Vegetables are a delicious, healthy appetizer to make for company or even a light dinner for busy weeknights!



  • 1 pound medium shrimp, peeled and deveined
  • 1 lemon
  • 2 tablespoons kosher salt
  • 1/2 head of cauliflower cut into small pieces
  • 15 baby carrots sliced in half lengthwise
  • 1/2 yellow onion, sliced thin
  • 78 sprigs of fresh dill
  • 1/2 cup white vinegar
  • 3/4 cup olive oil
  • 1 tablespoon sugar
  • 2 tablespoons whole peppercorns


  1. Squeeze the lemon into a medium pot of boiling water, add the salt and then the shrimp and vegetables.
  2. Boil for 3-4 minutes until the shrimp is firm and opaque. Drain and let cool completely.
  3. Add the dill, vinegar, oil, sugar and peppercorns to a large container. Add the cooled shrimp and vegetables and toss to combine. Try to make sure that all of the ingredients are submerged into the vinegar and oil.
  4. Seal the container and refrigerate for at least 4 hours, but for best results, overnight.
  5. Toss again before serving.
  • Category: Appetizers
  • Method: Stove Top
  • Cuisine: American

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