Pickled Shrimp

Throughout summer and fall, huge bowls of pickled shrimp grace the food tables at cocktail parties. I like to keep a jar in the refrigerator. The true Lowcountry shrimp salad is composed of pickled shrimp atop a bed of fresh lettuce, with no pasta or mayonnaise in sight. These are delicious!


  • 2 pounds cooked shrimp
  • 1 medium onion, thinly sliced (½ to 1 cup)
  • 25 to 30 bay leaves
  • 1 tablespoon salt
  • 1 cup extra-virgin olive oil
  • cup fresh lemon juice
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 garlic cloves, minced


Peel the shrimp, leaving the tails intact, if desired. Combine the remaining ingredients and pour over the shrimp in a quart glass jar (sterilized if you plan to keep them any length of time) with a lid. Charleston Receipts suggests making layers of shrimp, bay leaves, and onions. Store in the refrigerator for at least 24 hours before serving. Keeps for up to 2 weeks.