Keto Pickled Shrimp Egg Shooters (Low-Carb Party Appetizer)

These Keto Pickled Shrimp Egg Shooters are what I make when deviled eggs feel too expected for the party I’m hosting. Tangy pickled shrimp sits on top of a creamy egg half instead of the usual yolk filling, and it reads as fancier than the five minutes of actual assembly it takes.

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I make the pickled shrimp a day or two ahead, since the extra time in the marinade is what really builds the flavor. By the time you’re assembling the shooters, most of the work is already done, and all that’s left is halving eggs and adding a small dollop of crème fraîche.

Cook the shrimp just until opaque and get them into cold water right away. A minute too long in the pot is the difference between tender and rubbery here.

Chef Jenn’s Take on Keto Pickled Shrimp Egg Shooters

Many pickled shrimp recipes turn out tough, and the reason is residual heat. The shrimp keep cooking after they come out of the water, so they overcook before they ever reach the jar. I move them into cold water the moment they turn pink and opaque, and that is the difference between tender and rubbery.

The second thing is size. Larger shrimp hold up best in the marinade and look more impressive on top of an egg half, though they need more pickling time, so plan on leaving them overnight. Smaller shrimp work, but they are done sooner.

Layer the lemon, onion, and dill around the shrimp in the jar and roll it gently to coat, rather than shaking it. That keeps the layers intact and the flavor even. Make the shrimp ahead, then assembly is just halving eggs and adding a little crème fraîche.

What You’ll Love About Keto Pickled Shrimp Egg Shooters

• It looks fancier than it is, which is exactly what I want from a party appetizer.
• Making the shrimp ahead means most of the work is done before guests arrive.
• It’s an easy change from classic deviled eggs when you want something a little different on the table.

Ingredients

• Hard-boiled eggs – Peeled, and chilled before assembly.
• Crème fraîche – Or mayonnaise if you don’t have crème fraîche on hand.
• Fresh dill fronds – Optional garnish.

For the Pickled Shrimp:

• Shrimp – Any size, though larger shrimp hold up better in the marinade and need slightly more pickling time.
• Lemon slices – Slice it thin so it fits in the jar layers.
• Sweet onion – Vidalia or Spanish onions work best for a milder flavor.
• Vegetable oil
• Champagne vinegar – Cider vinegar works as a substitute.
• Garlic clove – Thinly sliced.
• Sugar substitute – Use your preferred keto sweetener. Measurements vary by brand, so check the conversion chart on yours.
• Mustard seeds – Whole, not ground.
• Red pepper flakes – Just a pinch.
• Fresh dill stems – With leaves attached.
• Bay leaves – Two whole leaves.

How To Make Keto Pickled Shrimp Egg Shooters

Scroll down for the full recipe card with exact measurements and printable instructions.

Bring a pot of salted water to a boil. Add the shrimp and cook until pink and opaque, about 2 to 3 minutes. Drain and rinse immediately under cold water to stop the cooking, this is the step that keeps the shrimp tender instead of rubbery.

In a glass jar, layer half the lemon slices, half the onion, and half the dill. Place the cooled shrimp on top of that first layer. Combine the vegetable oil, vinegar, garlic, sweetener, mustard seeds, and red pepper flakes in a bowl, stirring until the sweetener dissolves. Pour the mixture over the shrimp in the jar.

Layer the remaining lemon slices, onion, and dill on top. Gently roll the jar to distribute the marinade without disturbing the layers. Close the jar and refrigerate for at least 4 hours, ideally overnight, for the best flavor.

While the shrimp pickles, hard boil the eggs, cool them under cold water, then peel and chill until ready to serve.

Halve each egg carefully without disturbing the yolk. Add about ½ teaspoon of crème fraîche to each half, then top with a piece of pickled shrimp and a dill frond.

Serve chilled.

Make It A Meal

These pair naturally with other party snacks. I put them next to Deviled Eggs with Bacon and Crab Rangoon Dip for an appetizer spread, and New Orleans BBQ Shrimp if I want a hot shrimp dish alongside.

Storage

The pickled shrimp keeps in an airtight container in the fridge for up to 3 days. Assemble the egg shooters just before serving for the best texture. Leftover pickled shrimp works well on its own as a topping for salads.

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