Pickled Shrimp Egg Shooters bring together two beloved flavors – creamy hard-boiled eggs and tangy pickled shrimp – into one delicious, bite-sized dish. This is an ideal recipe when you’re looking for something unique and memorable, and the best part is that you can make the shrimp ahead of time so that they’re packed with flavor!
This is such a fun recipe! It’s taking the best of both deviled eggs and combining them with Southern pickled shrimp. The result is a creamy, tangy, delish bite that’s full of flavor! And the best part is that they’re way easier than making a platter of deviled eggs and are twice as tasty!
I make the pickled shrimp a day or two in advance. That gives the shrimp plenty of time to soak up all dill and lemon.
Ingredients
- Hard boiled eggs
- Crème fraîche – Or mayonnaise.
- Dill fronds – Optional garnish.
For the Pickled Shrimp:
- Shrimp – Any size; larger shrimp will require more pickling time.
- Lemon slices
- Sweet onion – Sliced; Vidalia or Spanish onions are ideal.
- Vegetable oil
- Champagne vinegar – Or cider vinegar.
- Garlic clove – Thinly sliced
- Sugar
- Mustard seeds
- Red pepper flakes
- Dill fronds – Or stems.
- Bay leaves
How To Make Pickled Shrimp Egg Shooters
- Bring a pot of water to a boil and add a pinch of salt. Cook the shrimp until pink and opaque, about 2–3 minutes, then drain immediately. Rinse the shrimp under cold water to stop the cooking process.
- In a glass jar, add half the lemon slices, half the sliced onion, and half the dill.
- Place the cooled shrimp into the jar on top of the first layer of ingredients.
- In a bowl, combine the vegetable oil, champagne or cider vinegar, garlic, sugar, mustard seeds, and red pepper flakes. Stir to dissolve the sugar and blend the ingredients, then pour the mixture over the shrimp in the jar.
- Add the remaining lemon slices, onion, and dill, finishing with the lemon slices on top. Gently roll the jar to distribute the marinade, but don’t shake, to keep the layers intact.
- Close the jar and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Hard boil the eggs, then run them under cold water to cool. Peel them and place in the fridge to chill until ready to assemble.
- Cut each hard-boiled egg in half, being careful not to disturb the yolk. Spoon or pipe about 1/2 teaspoon of crème fraîche onto the top of each egg half.
- Place a piece of pickled shrimp on each egg, then garnish with a dill frond for a finishing touch. Serve the shooters chilled.
Step-By-Step Process
Chef Jenn’s Tips
- Use smaller shrimp so they fit on top of each egg half.
- Cook the shrimp until just opaque for the best texture; overcooked shrimp can become tough.
- Rinse the shrimp under cold water right after cooking to keep them tender and perfectly cooked.
- Pipe the crème fraîche for a more elegant presentation, using a piping bag or zip-top bag with a small cut in the corner.
- This pickled shrimp recipe will make more shrimp than you need for 6 eggs. Store the rest in the fridge to enjoy with another meal, or make more eggs!
Recommended
Serving suggestions
Serve Pickled Shrimp Egg Shooters alongside other Southern favorites like pimento cheese, deviled eggs, or fresh cornbread for a charming appetizer spread. These egg shooters make a fun addition to a brunch spread or summer gathering, adding both style and flavor.
Storage
Pickled shrimp can be stored in the refrigerator for up to 3 days in an airtight container. However, the egg shooters should be assembled just before serving for the best texture and appearance. Leftover pickled shrimp can be enjoyed on salads or as a simple snack, so feel free to make a larger batch to enjoy beyond the egg shooters.
Pickled Shrimp Egg Shooters
Ingredients
- 6 hard boiled eggs
- ¼ cup crème fraîche
- dill fronds optional garnish
For the Pickled Shrimp:
- 1 pound shrimp any size; larger shrimp will require more pickling time
- 2 – 3 lemon slices
- ½ sweet onion sliced; Vidalia or Spanish onions are ideal
- ⅓ cup vegetable oil
- 3 tablespoons champagne vinegar or cider vinegar
- 1 clove garlic thinly sliced
- ½ teaspoon sugar
- ½ teaspoons mustard seeds
- 1 pinch red pepper flakes
- 4 – 5 dill stems with leaves
- 2 bay leaves
Instructions
- Bring a pot of water to a boil and add a pinch of salt. Cook the shrimp until pink and opaque, about 2–3 minutes, then drain immediately. Rinse the shrimp under cold water to stop the cooking process.
- In a glass jar, add half the lemon slices, half the sliced onion, and half the dill.
- Place the cooled shrimp into the jar on top of the first layer of ingredients.
- In a bowl, combine the vegetable oil, champagne or cider vinegar, garlic, sugar, mustard seeds, and red pepper flakes. Stir to dissolve the sugar and blend the ingredients, then pour the mixture over the shrimp in the jar.
- Add the remaining lemon slices, onion, and dill, finishing with the lemon slices on top. Gently roll the jar to distribute the marinade, but don’t shake, to keep the layers intact.
- Close the jar and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Hard boil the eggs, then run them under cold water to cool. Peel them and place in the fridge to chill until ready to assemble.
- Cut each hard-boiled egg in half, being careful not to disturb the yolk. Spoon or pipe about 1/2 teaspoon of crème fraîche onto the top of each egg half.
- Place a piece of pickled shrimp on each egg, then garnish with a dill frond for a finishing touch. Serve the shooters chilled.
Notes
Chef Jenn’s Tips
- Cook the shrimp until just opaque for the best texture; overcooked shrimp can become tough.
- Keep the shrimp on the small side so they fit on top of the egg.
- Rinse the shrimp under cold water right after cooking to keep them tender and perfectly cooked.
- Pipe the crème fraîche for a more elegant presentation, using a piping bag or zip-top bag with a small cut in the corner.
- This pickled shrimp recipe will make more shrimp than you need for 6 eggs. Store the rest in the fridge to enjoy with another meal, or make more eggs!