Pickled Shrimp Egg Shooters
Add Preferred SourcePickled 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 – Use large or extra-large eggs. Cook until just set so the yolks stay creamy and not chalky.
- Crème fraîche – Adds a rich, tangy contrast to the shrimp. Mayonnaise works if needed, but the flavor will be slightly heavier.
- Dill fronds – Optional, but nice for garnish and fresh herbal aroma.
For the Pickled Shrimp:
- Shrimp – I use medium shrimp; larger shrimp will require extra pickling time.
- Lemon slices – Fresh lemons only. Slice about 1/8-inch thick for even pickling.
- Sweet onion – Vidalia or Spanish onions work; slice evenly to pickle consistently.
- Vegetable oil – Neutral oils like canola or safflower are safe swaps.
- Champagne vinegar – I sometimes use cider vinegar if I want a fruitier flavor.
- Garlic clove – Thinly sliced; always use fresh garlic for best flavor.
- Sugar – I use granulated white sugar.
- Mustard seeds – Lightly toast to release flavor if desired.
- Red pepper flakes – Use sparingly; too much will overpower the shrimp.
- Dill fronds – I add leafy stems for extra flavor; avoid woody stems.
- Bay leaves – Remove before serving; leaving in can make the pickling bitter.
- Peppercorns – Whole black or mixed peppercorns work; don’t crush until serving.
How To Make Pickled Shrimp Egg Shooters
Scroll down for the full recipe card with exact steps.
Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, just until pink and opaque. Drain immediately and rinse under cold water to stop the cooking. Set aside to cool completely.
Layer half of the lemon slices, onion, and dill in a glass jar. Add the cooled shrimp, then top with the remaining lemon slices, onion, and dill.
In a small bowl, stir together the vegetable oil, vinegar, garlic, sugar, mustard seeds, and red pepper flakes until the sugar dissolves. Pour the marinade over the shrimp. Seal the jar and gently roll it to distribute the liquid without disturbing the layers. Refrigerate for at least 4 hours, preferably overnight.
Hard-boil the eggs, cool under cold running water, then peel and chill until ready to assemble. Slice each egg in half lengthwise.
To assemble, top each egg half with about ½ teaspoon of crème fraîche. Add one piece of pickled shrimp and finish with a small sprig of dill. Serve chilled.
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!
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 salted water to a boil. Add shrimp and cook 2–3 minutes, just until pink and opaque. Drain and rinse under cold water; cool completely.
- Layer half the lemon slices, onion, and dill in a glass jar. Add shrimp, then top with remaining lemon slices, onion, and dill.
- Stir oil, vinegar, garlic, sugar, mustard seeds, and red pepper flakes until sugar dissolves. Pour over shrimp, seal, gently roll to coat, and refrigerate at least 4 hours or overnight.
- Hard-boil eggs, cool, peel, and chill. Halve lengthwise.
- Top each egg half with crème fraîche, one pickled shrimp, and a sprig of dill. Serve 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!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
