10 Delicious Lizs Pickled Shrimp Recipes

Are you ready to dive into a world of tangy, flavorful delights that will transform your seafood game? Liz’s pickled shrimp recipes are the perfect blend of zest and zestiness, offering a quick and easy way to bring a burst of flavor to your table. Whether you’re hosting a gathering or just spicing up your weeknight dinner, these 10 recipes are sure to impress. Let’s get pickling!

Spicy Lizs Pickled Shrimp with Garlic and Herbs

Zesty doesn’t even begin to cover it—this dish is a flavor explosion that’ll have your taste buds doing the cha-cha. Perfect for those who like their seafood with a side of sass and a kick that says ‘hello!’

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup white vinegar (apple cider vinegar can sub in for a sweeter twist)
• 1/2 cup water
• 1/4 cup olive oil (or any neutral oil, but olive adds nice flavor)
• 3 cloves garlic, minced (because more garlic is always the answer)
• 1 tbsp red pepper flakes (adjust to taste, but why would you?)
• 1 tsp salt (sea salt preferred for its crunch)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• 1/4 cup fresh herbs, chopped (dill, parsley, or cilantro—pick your fighter)

Instructions

1. In a medium saucepan, combine vinegar, water, olive oil, garlic, red pepper flakes, salt, and black pepper. Bring to a boil over medium-high heat, then simmer for 5 minutes to let the flavors marry.
2. Add the shrimp to the saucepan, ensuring they’re submerged in the liquid. Cook for exactly 2 minutes—shrimp cook fast, and overcooking is a crime.
3. Remove from heat and stir in the fresh herbs. Let the shrimp sit in the liquid for 10 minutes to soak up all that spicy, garlicky goodness.
4. Transfer the shrimp and liquid to a jar or container. Chill in the refrigerator for at least 1 hour before serving—patience is a virtue, especially here.

Perfectly pickled, these shrimp are a tangy, spicy delight with a texture that’s just right—not too firm, not too soft. Serve them atop a crisp salad, with crusty bread to sop up the juices, or straight from the jar when no one’s looking.

Sweet and Sour Lizs Pickled Shrimp

Venture into the world of pickled perfection with this dish that’s as fun to make as it is to eat. Sweet, sour, and packed with personality, it’s the kind of recipe that’ll have your taste buds throwing a party.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup white vinegar (apple cider vinegar can add a fruity twist)
• 1/2 cup sugar (adjust if you prefer less sweetness)
• 1/4 cup water
• 1 tbsp salt (sea salt for a cleaner taste)
• 1 tsp red pepper flakes (or more for a fiery kick)
• 1/2 cup thinly sliced red onion (soak in ice water to mellow the bite)
• 1/2 cup chopped fresh dill (don’t skimp—it’s the herbaceous hero here)

Instructions

1. In a medium saucepan, combine vinegar, sugar, water, salt, and red pepper flakes. Bring to a boil over medium heat, stirring until sugar dissolves completely, about 3 minutes.
2. Remove from heat and let the brine cool to room temperature, about 20 minutes. Tip: Speed up cooling by placing the saucepan in an ice bath.
3. While the brine cools, prepare an ice bath in a large bowl. Boil shrimp in salted water for 2 minutes, then plunge into the ice bath to stop cooking. Drain well.
4. In a large glass jar or bowl, layer the shrimp and red onion. Pour the cooled brine over the top, ensuring everything is submerged. Sprinkle dill over the mixture.
5. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld. Tip: Give it a gentle shake or stir once or twice during marinating.

Zesty and vibrant, these pickled shrimp are a tangy triumph with a crisp texture that’s irresistible. Serve them atop a crunchy baguette or as the star of your next charcuterie board for a dish that’s sure to dazzle.

Lizs Pickled Shrimp with Citrus Twist

Hold onto your hats, folks, because Liz’s Pickled Shrimp with Citrus Twist is about to become the star of your next picnic or potluck. This zesty, tangy dish is a breeze to whip up and packs a punch of flavor that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup white vinegar (apple cider vinegar can sub in for a sweeter twist)
• 1/2 cup water
• 1/4 cup sugar (adjust to taste if you prefer less sweetness)
• 1 tbsp salt (sea salt adds a nice crunch)
• 1 lemon, thinly sliced (seeds removed to avoid bitterness)
• 1 orange, thinly sliced (for that citrusy sunshine)
• 1 small red onion, thinly sliced (soak in ice water to mellow the bite)
• 2 cloves garlic, smashed (because garlic makes everything better)
• 1 tsp red pepper flakes (dial up or down based on your heat preference)
• 1/2 tsp whole black peppercorns (for a subtle kick)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove from heat and let the brine cool to room temperature. (Tip: Speed up cooling by placing the saucepan in an ice bath.)
3. While the brine cools, bring a large pot of salted water to a boil. Add shrimp and cook for exactly 2 minutes until pink and opaque. (Tip: Don’t overcook, or the shrimp will turn rubbery.)
4. Drain shrimp and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
5. In a large glass jar or bowl, layer shrimp, lemon slices, orange slices, red onion, garlic, red pepper flakes, and peppercorns.
6. Pour the cooled brine over the shrimp and citrus mixture, ensuring everything is submerged. (Tip: Use a small plate or weight to keep ingredients under the brine if needed.)
7. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.

Crunchy, citrusy, and with just the right amount of kick, these pickled shrimp are a revelation. Serve them atop a crisp green salad, with crusty bread for soaking up the brine, or straight from the jar for a snack that’s anything but ordinary.

Classic Lizs Pickled Shrimp with Bay Leaves

Craving something that’s a breeze to make but packs a punch of flavor? Let’s dive into the world of pickled shrimp, where every bite is a tangy, briny adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb medium shrimp, peeled and deveined (tails on for pretty presentation)
• 1 cup white vinegar (apple cider vinegar works too for a sweeter twist)
• 1/2 cup water
• 1/4 cup sugar (adjust to taste if you like it less sweet)
• 1 tbsp salt (sea salt preferred for its clean taste)
• 1 tsp whole black peppercorns (crush them slightly to release more flavor)
• 2 bay leaves (the secret weapon for depth)
• 1 small red onion, thinly sliced (soak in ice water for 10 mins to mellow the bite)
• 1 lemon, thinly sliced (seeds removed to avoid bitterness)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaves. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Remove from heat and let the brine cool to room temperature. (Tip: Speed up cooling by placing the saucepan in an ice bath.)
3. While the brine cools, bring a large pot of salted water to a boil. Add shrimp and cook for exactly 2 minutes until pink and opaque. (Tip: Don’t overcook, or they’ll turn rubbery.)
4. Drain shrimp and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
5. In a large glass jar or bowl, layer shrimp, onion, and lemon slices. Pour the cooled brine over the top, ensuring everything is submerged.
6. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld. (Tip: Give it a gentle shake or stir once or twice during marinating.)

These pickled shrimp are a symphony of textures—crisp, tender, and everything in between. Serve them atop a crisp salad, with crusty bread for dipping, or straight from the jar when no one’s looking.

Lizs Pickled Shrimp in a Tangy Mustard Sauce

Now, let’s dive into a dish that’s as fun to make as it is to eat, perfect for those who love a little tang with their seafood. Liz’s Pickled Shrimp in a Tangy Mustard Sauce is a game-changer for your appetizer game, combining zesty flavors with a playful crunch that’ll have your guests begging for the recipe.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 for perfect bite-sized pieces)
• 1/2 cup white vinegar (apple cider vinegar works too for a sweeter tang)
• 1/4 cup yellow mustard (the classic yellow kind brings the perfect sharpness)
• 2 tbsp honey (adjust to taste if you like it sweeter or tangier)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1/2 cup olive oil (or any neutral oil if you’re out)
• 1 small red onion, thinly sliced (for a pop of color and crunch)
• 1 clove garlic, minced (because garlic makes everything better)

Instructions

1. In a large bowl, whisk together the white vinegar, yellow mustard, honey, salt, and black pepper until smooth. This is your tangy mustard sauce base.
2. Heat the olive oil in a skillet over medium heat (about 350°F) until shimmering. Add the shrimp in a single layer, cooking for 2 minutes per side until just pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
3. Transfer the cooked shrimp to the bowl with the mustard sauce, adding the sliced red onion and minced garlic. Gently toss to coat every shrimp in that tangy goodness. Tip: Letting it sit for 10 minutes before serving enhances the flavors.
4. Cover and refrigerate for at least 1 hour, stirring occasionally. This pickling time is crucial for the shrimp to absorb all the vibrant flavors. Tip: Overnight refrigeration takes it to the next level.

Every bite of these pickled shrimp offers a delightful contrast between the succulent shrimp and the crisp, tangy sauce. Serve them atop a crisp salad, with crusty bread to soak up the sauce, or straight from the bowl for a bold flavor experience.

Lizs Pickled Shrimp with Dill and Peppercorns

Mmm, get ready to pucker up and dive into a dish that’s as refreshing as a dip in the pool on a scorching summer day. Liz’s Pickled Shrimp with Dill and Peppercorns is your ticket to a flavor-packed seafood adventure that’s as easy to make as it is to devour.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for pretty presentation)
• 1 cup white vinegar (apple cider vinegar works in a pinch)
• 1/2 cup water
• 1/4 cup sugar (adjust to sweeten the deal to your liking)
• 1 tbsp salt (because life, and shrimp, need a little seasoning)
• 1 tbsp whole black peppercorns (for a gentle kick)
• 1/2 cup fresh dill, chopped (don’t skimp, it’s the star of the show)
• 1 lemon, thinly sliced (for a citrusy zing)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely, about 2 minutes.
2. Remove from heat and stir in peppercorns and dill. Let the brine cool to room temperature, about 20 minutes. (Tip: Speed up cooling by placing the saucepan in an ice bath.)
3. While the brine cools, bring a large pot of water to a boil. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. (Tip: Don’t walk away—shrimp cook faster than you can say ‘pickle’!)
4. Drain shrimp and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.
5. Layer shrimp and lemon slices in a large jar or container. Pour the cooled brine over the shrimp, ensuring they’re fully submerged. (Tip: Use a small plate or weight to keep shrimp under the brine if needed.)
6. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors mingle and get to know each other.

Kick back and let these tangy, briny beauties do their thing. The result? Succulent shrimp with a punchy vinegar bite, softened by the sweetness of the brine and the herbal whisper of dill. Serve them atop crisp greens, with crusty bread for sopping up the juices, or straight from the jar when no one’s looking.

Lizs Pickled Shrimp with a Hint of Chili

Oh, you’re in for a treat with this zesty, tangy, and slightly spicy dish that’ll make your taste buds dance the cha-cha! Liz’s Pickled Shrimp with a Hint of Chili is the perfect blend of bold flavors and refreshing crunch, ideal for those who love a little adventure on their plate.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup white vinegar (apple cider vinegar can sub for a sweeter twist)
• 1/2 cup water
• 1/4 cup sugar (adjust to tame the tang)
• 1 tbsp salt (sea salt preferred for a cleaner taste)
• 1 tsp chili flakes (or more if you’re feeling fiery)
• 1/2 red onion, thinly sliced (soak in ice water to soften the bite)
• 1 lemon, thinly sliced (seeds removed to avoid bitterness)
• 2 garlic cloves, smashed (because whole is just too subtle)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely, about 2 minutes.
2. Remove from heat and stir in chili flakes. Let the brine cool to room temperature, about 20 minutes. (Tip: Speed up cooling by placing the saucepan in an ice bath.)
3. While the brine cools, bring a large pot of water to a boil. Add shrimp and cook until they turn pink and opaque, about 2 minutes. (Tip: Don’t overcook, or they’ll turn rubbery.)
4. Drain shrimp and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
5. In a large bowl, layer shrimp, red onion, lemon slices, and garlic. Pour the cooled brine over the top, ensuring everything is submerged.
6. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld. (Tip: Give it a gentle stir halfway through for even pickling.)

This dish boasts a delightful contrast between the succulent shrimp and the crisp, pickled veggies, with a kick of chili that lingers just long enough. Serve it atop a bed of greens for a light lunch or alongside crusty bread to soak up every last drop of that vibrant brine.

Lizs Pickled Shrimp with Coriander and Lime

Just when you thought shrimp couldn’t get any more addictive, along comes Liz’s Pickled Shrimp with Coriander and Lime to prove you wrong. This zesty, tangy dish is the perfect way to jazz up your seafood game, whether you’re hosting a fancy dinner party or just pretending to be a fancy person while eating alone.

Ingredients

• 1 lb shrimp, peeled and deveined (size 16-20 for the perfect bite)
• 1/2 cup lime juice (freshly squeezed for that zing)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice flavor)
• 2 tbsp coriander seeds (lightly crushed to release their aroma)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp red pepper flakes (for a subtle kick, or more if you’re feeling bold)
• 1/2 cup water (to balance the acidity)

Instructions

1. In a medium saucepan, combine lime juice, olive oil, coriander seeds, salt, red pepper flakes, and water. Bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
2. Add the shrimp to the saucepan, ensuring they’re fully submerged in the liquid. Cook for exactly 2 minutes—shrimp should be pink and just cooked through.
3. Remove the saucepan from heat and let the shrimp cool in the liquid for 10 minutes. This allows them to soak up all the flavors.
4. Transfer the shrimp and pickling liquid to a glass jar or bowl. Cover and refrigerate for at least 1 hour, though overnight is better for maximum flavor.

Unbelievably, these shrimp manage to be both tender and snappy, with a bright, citrusy punch that’s balanced by the earthy coriander. Serve them over avocado toast for a brunch that’ll make your friends jealous, or simply eat them straight from the jar—no judgment here.

Lizs Pickled Shrimp with Sweet Onions

Alright, let’s dive into a dish that’s as fun to make as it is to eat—imagine plump, juicy shrimp mingling with sweet onions in a tangy, briny embrace. Perfect for picnics, parties, or just because you deserve something delicious today!

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for pretty presentation)
• 1 large sweet onion, thinly sliced (Vidalia works wonders here)
• 1 cup apple cider vinegar (or white vinegar for a sharper bite)
• 1/2 cup water
• 1/4 cup sugar (adjust to tame the tang)
• 2 tbsp kosher salt (because we’re serious about flavor)
• 1 tbsp mustard seeds (for a subtle pop of spice)
• 1 tsp celery seeds (trust us, it’s a game-changer)
• 1/2 tsp crushed red pepper flakes (dial up or down for heat)
• 2 bay leaves (the unsung heroes of the spice world)

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, celery seeds, red pepper flakes, and bay leaves. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Reduce heat to low and simmer for 5 minutes to let the flavors get to know each other. Tip: Give it a quick taste—adjust sweetness or heat now if needed.
3. Remove from heat and let the brine cool to room temperature. Patience is key here; pouring hot brine over shrimp will cook them further, and we want them just right.
4. In a large bowl, layer the shrimp and sweet onion slices. Pour the cooled brine over them, ensuring everything is submerged. Tip: A plate or small lid can help keep ingredients under the brine if needed.
5. Cover and refrigerate for at least 4 hours, though overnight is better for maximum flavor. Tip: Give it a gentle stir or flip once or twice to ensure even pickling.

Bright, briny, and with just the right amount of crunch, these pickled shrimp are a revelation on their own or piled high on crusty bread. Bet you can’t eat just one!

Lizs Pickled Shrimp in a Vinegar and Spice Blend

Mmm, let’s dive into a dish that’s as fun to make as it is to eat—imagine shrimp so lively, they’ve taken a spa day in vinegar and spices. Perfect for picnics, parties, or when you just want to jazz up your fridge with something zesty!

Ingredients

• 1 lb medium shrimp, peeled and deveined (tails on for fancy looks)
• 1 cup white vinegar (apple cider vinegar works too for a sweeter twist)
• 1/2 cup water (filtered is best for clarity in your brine)
• 1 tbsp salt (kosher for even dissolving)
• 1 tbsp sugar (adjust to taste if you like it sweeter or tangier)
• 1 tsp red pepper flakes (or more if you’re feeling spicy)
• 2 bay leaves (fresh if you can find them, but dried does the trick)
• 1/2 tsp whole black peppercorns (smash a few for extra kick)
• 1 lemon, thinly sliced (seeds removed to avoid bitterness)

Instructions

1. In a medium saucepan, combine vinegar, water, salt, sugar, red pepper flakes, bay leaves, and peppercorns. Bring to a boil over high heat, then simmer for 5 minutes to let the flavors marry.
2. Add shrimp to the pot, ensuring they’re submerged. Cook for exactly 2 minutes—shrimp should be pink but still tender. Overcooking is the enemy of juicy shrimp!
3. Remove from heat and stir in lemon slices. Let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. Patience rewards you with deeper flavors.
4. Before serving, give the shrimp a gentle stir to redistribute the spices. Serve chilled, straight from the fridge for maximum refreshment.

Zesty and vibrant, these pickled shrimp are a tangy triumph with a slight spicy whisper. Serve them atop avocado toast for a brunch upgrade or alongside cold beers for the ultimate summer snack. The shrimp keep their snappy texture while soaking up all the briny, spicy goodness—no one will believe how easy they were to make!

Conclusion

Unquestionably, this roundup of Liz’s pickled shrimp recipes offers a treasure trove of flavors waiting to elevate your meals. Whether you’re a seasoned chef or a curious newbie, there’s something here to spark your culinary creativity. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!