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Pickled Shrimp Egg Shooters on a slate plate with a sliced baguette.

Pickled Shrimp Egg Shooters

Chef Jenn
Creamy, tasty, and fun to eat, Pickled Shrimp Egg Shooters are kind of like deviled eggs but less messy and definitley just as tasty! Make a batch of these for your next gathering, or pop some onto a charcuterie or grazing board and dig in!
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Prep Time 15 minutes
Cook Time 5 minutes
Pickling time 4 hours
Total Time 4 hours 20 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 281 kcal

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

Serving: 2halvesCalories: 281kcalCarbohydrates: 4gProtein: 22gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 314mgSodium: 158mgPotassium: 315mgFiber: 0.3gSugar: 3gVitamin A: 327IUVitamin C: 2mgCalcium: 91mgIron: 1mg

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.

Keyword egg shooters, pickled shrimp
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