Pickled Shrimp Egg Shooters bring together two beloved flavors—smooth, creamy hard-boiled eggs and tangy pickled shrimp—in a memorable, bite-sized dish. This recipe is perfect when you want something unique for entertaining, and you can make the shrimp ahead of time for extra flavor.
These shooters are a fun twist! They combine the classic appeal of deviled eggs with the bold taste of Southern pickled shrimp, resulting in a tangy, creamy bite that’s full of flavor. They’re also a great alternative to deviled eggs—less fuss but with double the taste! Preparing the pickled shrimp a day or two in advance lets them soak up all the lemony, herby goodness.
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 substitute
- Mustard seeds
- Red pepper flakes
- Dill fronds – Or stems.
- Bay leaves
How to Make Pickled Shrimp Egg Shooters
- Bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink and opaque about 2–3 minutes. Drain and rinse under cold water to stop the cooking.
- In a glass jar, add half the lemon slices, half the onion slices, and half the dill.
- Place the cooled shrimp on top of the first layer of ingredients in the jar.
- In a bowl, combine the vegetable oil, vinegar, garlic, sugar substitute, mustard seeds, and red pepper flakes, stirring until the sugar substitute dissolves. Pour over the shrimp in the jar.
- Layer the rest of the 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.
- 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 1/2 teaspoon of crème fraîche on each half.
- Place a piece of pickled shrimp on each egg and garnish with a dill frond. Serve chilled.
Step-By-Step Process
Chef Jenn’s Tips
- Cook the shrimp just until they’re opaque to keep them tender.
- Use larger shrimp if available; they hold up well in the marinade and look impressive.
- Cool the shrimp immediately after cooking to avoid toughness.
- For a polished look, pipe the crème fraîche with a piping bag or cut a small corner off a zip-top bag.
Recommended
Serving Suggestions
Serve these Pickled Shrimp Egg Shooters with other Southern-inspired bites like pimento cheese, classic deviled eggs, or a big bowl of chili. They’re also a stylish addition to brunch or summer spreads, adding elegance and unique flavor.
Storage
The pickled shrimp can be kept in an airtight container in the fridge for up to 3 days. Assemble the egg shooters just before serving for best freshness. Any leftover pickled shrimp can be used as a topping for salads or enjoyed as a snack—making it a versatile recipe to make in bulk!
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 substitute
- ½ teaspoon 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 the shrimp and cook until they turn pink and opaque about 2–3 minutes. Drain and rinse under cold water to stop the cooking.
- In a glass jar, add half the lemon slices, half the onion slices, and half the dill.
- Place the cooled shrimp on top of the first layer of ingredients in the jar.
- In a bowl, combine the vegetable oil, vinegar, garlic, sugar substitute, mustard seeds, and red pepper flakes, stirring until the sugar substitute dissolves. Pour over the shrimp in the jar.
- Layer the rest of the 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.
- 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 1/2 teaspoon of crème fraîche on each half.
- Place a piece of pickled shrimp on each egg and garnish with a dill frond. Serve chilled.
Notes
Chef Jenn’s Tips
- Cook the shrimp just until they’re opaque to keep them tender.
- Use larger shrimp if available; they hold up well in the marinade and look impressive.
- Cool the shrimp immediately after cooking to avoid toughness.
- For a polished look, pipe the crème fraîche with a piping bag or cut a small corner off a zip-top bag.
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. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
