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Two halves of Pickled Shrimp Egg Shooters beside bread on a slate plate.
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Pickled Shrimp Egg Shooters

Prep Time15 minutes
Cook Time5 minutes
Pickling time4 hours
Total Time4 hours 20 minutes
Course: Appetizer
Cuisine: American
Keyword: egg shooters, pickled shrimp
Servings: 6 servings
Calories: 281kcal
Author: Chef Jenn

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

Serving: 2halves | Calories: 281kcal | Carbohydrates: 4g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 314mg | Sodium: 158mg | Potassium: 315mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg | Net Carbohydrates: 4g