Pickled Shrimp and Vegetables

This Pickled Shrimp and Vegetables is the perfect, healthy appetizer to make for company or even a light dinner for busy weeknights!


Over the summer a  few of our friends got together and went to Atlantic City for an overnight trip…one night is long enough for me in AC, but it’s definitely fun to do once in a while. We went to Bobby Flay’s American Grill for dinner – which was awesome- but we also went to a place called Village Whiskey at the Revel for lunch. Village Whiskey has an large whiskey menu (as you can imagine) but also lots of interesting and different snacks and appetizers. One of them is their selection of pickled vegetables. I know it doesn’t sound like a “wow” appetizer – it didn’t to me at the time either. But everyone was going nuts about it and insisted that I try them.

Turns out they were awesome. Sometimes you don’t want a heavy appetizer to weigh you down while you’re enjoying your cocktails.

And they couldn’t be easier to make at home. Just start out by boiling the shrimp in some lemon and salt – a few minutes is all they need.

Then toss them together with carrots, cauliflower, onions, fresh dill, peppercorns and olive oil and vinegar.


Toss together and refrigerate for a couple of hours or up to overnight. Not longer than overnight or the shrimp will get “too” pickled. Really the best thing to do is to make this Pickled Shrimp and Vegetables the morning that you need them and serve them up that night.


Yep I love the fried apps like these Fried Shiitake Mushrooms and I love the cheesy apps like this Cheesy Artichoke Bread but once in a while you need a strong martini and a light appetizer…the drinks go down smoother!



Pickled Shrimp and Vegetables

  • Author: Dan
  • Yield: 6 1x


  • 1 lb. 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.
  2. Boil for 3-4 minutes until the shrimp is firm and opaque.
  3. Drain the shrimp and let cool.
  4. To a large container or a mason jar, add the vegetables, the dill, the vinegar and oil, the sugar and peppercorns.
  5. Seal the container and shake to combine the ingredients, then add the cooked shrimp.
  6. Toss again to coat the shrimp and refrigerate for 2 hours or up to overnight.

Recipe Notes

Additional vegetables to include could be celery, cauliflower, or jicama.


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