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How to Make Pickled Shrimp Cocktail
I know what you are thinking: shrimp cocktail is already so amazing, how could it possibly be made better? Pickling seasoning, guys. Oh, and capers. Yummy capers.
Now let me tell you, I was scared to give this recipe a go at first because shrimp is delicious and expensive, so if this didn’t turn out right I was going to cry. Luckily, the only tears I cried were of tears of JOY.
I didn’t realize what a huge fear I had of having to throw shrimp in the trash. It is one of those things you don’t know until you are standing with a pound of shrimp and a new recipe just waiting for this kind of drama to unfold.
But this, this recipe for pickled shrimp cocktail is IT, Friends. You know you have created a knock out when your spouse hovers over the kitchen counter to eat these pickled beauties. There is no time to sit when there is this kind of deliciousness looking at you in the face. None at all.
How to Serve Shrimp Cocktail:
You have a couple of choices when it comes to serving shrimp cocktail. One of my favorite ways to serve it is to arrange it on a cold plate or on top of crushed ice.
You can then add a bowl of cocktail sauce to the side, or even add some side snacks such as olives and pickles. Toothpicks can make shrimp easy to grab and go if you are serving these at a party.
Or, just set them on the counter and let your spouse come and hover over them. Ha!
The Best Pickled Shrimp Cocktail Recipe
– 2 lbs. jumbo shrimp, cooked and peeled
– 1 packet of pickling seasoning
– 1 white onion, sliced
– 1 cup vegetable or canola oil
– 1 tablespoon hot sauce
– 1 teaspoon salt
– 1 teaspoon crushed red pepper
– 4 bay leaves
– 2 tablespoons of capers, reserve some juice as well.
1. Bring 4 cups of water and your pickling seasoning to a simmer. Add in the shrimp and allow to simmer for 10-15 minutes. Remove. Do not rinse.
2. In a large glass baking dish, create a layer of onion slices and bay leaves.
3. In a small mixing bowl, mix the oil, hot sauce, salt, red pepper, and capers together. Add a tablespoon of caper juice if you wish. Mix well.
4. Layer the shrimp on top of the onion bed. Pour the oil mixture over the shrimp. You can then top with another layer of onions if you wish.
5. Cover with foil and allow to cool in the fridge overnight. I like to leave these in a good 24 hours. Stir with a slotted utensil every few hours to make sure the shrimp is well covered in the mixture.
6. When you are ready to serve, simply arrange on a platter and top with additional capers if desired. These are so tasty, you don’t even need to serve cocktail sauce with them! But you can if you wish.
This pickled cocktail shrimp recipe goes over so well at parties, I can speak to that. Guests love them and always ask for the recipe! Remember, a proper rest in the fridge is what really brings these shrimp to their full potential. Be sure you are letting them rest at least 24 hours.
Want to see what other recipes we have been working on? Be sure to check out a few new posts below:
– Old Fashion Beef Stew
– Buttery Seasoned Saltine Crackers