In my mind, pickled shrimp might be about the best camp or party snack on the planet. The dish is the perfect blend of spice, tart pickle flavor, and meaty shrimp. If you live along the coast, you can go out with a big dip net or cast net and catch your own when shrimp make a good run close to shore. If you are like me, and currently geographically challenged when it comes to catching a mess of shrimp, spend the extra money to get wild-caught American shrimp caught by actual watermen and women who make their living from the sea. The improved quality and flavor make any extra costs worth it.

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Pickled shrimp are a Southern delicacy and make the perfect hunt camp snack. Images by author.

Start by peeling and deveining the shrimp. For my money, the Toadfish Shrimp Cleaner is the best on the market and makes peeling and deveining the shrimp in one pass quick and easy.

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A good shrimp deveining tool makes the process quick and easy.

After you have the shrimp cleaned, heat two quarts of water in a large sauce pan or small pot. Add the crab boil seasoning, and bring the mixture to a boil. When the water boils, add the shrimp, and cook for three to five minutes or until the shrimp are a nice opaque white.

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Boil the shrimp in your favorite crab boil seasoning.

Don’t overcook. Immediately scoop out the shrimp and transfer them to an ice-water bath to stop the cooking process.

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Move the shrimp to an ice-water batch to stop the cooking process.

You can use straight vinegar for this one, but I prefer the dill flavor of pickle juice. You can save the juice from your pickles or buy the juice by itself from companies such as Mount Olive. I’ve found it at most large grocery stores.

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I like to use pickle juice for the base for the added dill flavor.

While the shrimp chill, heat the pickle juice. Add the sugar, salt, red pepper flakes, mustard seeds, and bay leaves. Heat to a simmer, and stir to combine all ingredients. Move the brine off the heat and allow to cool.

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Heat the brine and seasonings together.

Layer your cooked shrimp in a quart jar with thinly sliced red onions and lemons. When the brine has cooled, pour it over the shrimp, onions and lemons to fill the jar. Refrigerate at least overnight or, better, 24 hours before trying.

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Layer the shrimp, onions and lemons in the jar, and then pour over the brine.

The shrimp are the perfect appetizer when served with toasted bread, a nice charcuterie addition in place of pickles, or just a great snack when you feel a bit peckish. The shrimp will keep for up to two weeks in the refrigerator, but trust me, they probably won’t last that long.

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