Canning shrimp is an excellent way to preserve your catch and keep highly perishable seafood shelf-stable. Properly canned shrimp stores in the pantry, so you won’t have to worry about freezer failures and can enjoy ready-to-eat seafood straight from the jar.
There’s nothing like the satisfying bite of shrimp, but fresh shrimp isn’t always available. If you have a good supply, canning lets you preserve flavor and texture so you can enjoy shrimp year-round.
Canning at home gives you control over ingredients, eliminating unnecessary additives or preservatives. It’s cost-effective when buying in bulk, reduces food waste, and supports self-sufficiency by stocking your pantry with homemade protein.
Beyond long-term storage, canned shrimp is convenient for meal prep and quick recipes. Below is a tested method from the Pacific Northwest Extension Service (PNW194) for safely pressure-canning shrimp at home.
Ingredients for Canning Shrimp
This simple, tested recipe requires only a few ingredients:
- Shrimp (fresh or fully thawed frozen)
- Water
- Salt
- Vinegar (used in the pre-cook brine)
Note: 1½ pounds of shrimp as purchased yields about 1 pound cleaned. If using frozen shrimp, thaw completely and pat dry before beginning.
Canning Shrimp
1. Prepare shrimp: Remove heads as soon as possible after catching or buying, then chill. Wash and drain thoroughly to remove any debris.
2. Make the acidic brine: For the pre-cook, use 1 cup vinegar and ¼ to 1 cup of salt per gallon of water. Bring to a boil and cook shrimp in the brine for 8–10 minutes. The acidic brine helps preserve flavor and quality.
3. After cooking, rinse shrimp in cold water and drain well. Peel the shrimp and pack them into clean jars, leaving about 1 inch of headspace for proper sealing.
4. Cover packed shrimp with additional boiling salt brine made with 1 to 3 tablespoons of salt per gallon of water, filling to the headspace allowance.
5. Prepare your pressure canner according to the manufacturer’s instructions, adding the required amount of hot water (typically about 3 quarts). Place hot jars into the canner, secure the lid, and bring to a boil.
6. Vent the canner for 10 minutes to expel air, then close the vent or add the weight. Heat until you reach the required pressure: 11 PSI for a dial gauge or 10 PSI for a weighted gauge, adjusted for elevation.
7. Process pints and half-pints for 45 minutes at the specified pressure. After processing, turn off the heat and allow pressure to return to zero naturally—this can take 30 minutes or longer.
8. When the canner reads zero PSI, carefully remove the lid, directing steam away from you. Let jars rest in the canner for 10 minutes, then transfer them to a cutting board and cool undisturbed for at least 8 hours or overnight.
9. Once cooled, check seals, label jars with contents and date, and store in a cool, dark place.
Serving Canned Shrimp
Canned shrimp is versatile and convenient. Try these ideas:
- Shrimp Salad: Combine canned shrimp with mayonnaise, diced celery, and lemon juice. Serve over greens or in a sandwich.
- Shrimp Pasta: Toss canned shrimp into pasta with garlic, olive oil, fresh herbs, and a sprinkle of Parmesan.
- Shrimp Tacos: Warm canned shrimp in a skillet with taco seasoning and serve in tortillas with salsa and avocado.
When stored in a cool, dark place, properly canned shrimp is best used within one year. Always inspect jar seals and contents before eating.
Recipe Summary
Author: Ashley Adamant
Prep time: 10 mins | Total time: 10 mins
Ingredients
- Fresh shrimp (or fully thawed frozen shrimp)
- Water
- Salt
- Vinegar (for pre-cook brine)
Instructions
- Remove heads and chill shrimp until ready to can. Wash and drain thoroughly.
- Prepare an acidic brine: 1 cup vinegar and ¼ to 1 cup salt per gallon of water. Boil shrimp in the brine for 8–10 minutes.
- Rinse cooked shrimp in cold water, drain, peel, and pack into jars leaving 1 inch headspace.
- Cover shrimp with boiling salt brine (1–3 tablespoons salt per gallon of water).
- Add hot water to the pressure canner per manufacturer directions, place hot jars in, and bring to a boil.
- Vent canner for 10 minutes, then close vent and bring to required pressure (11 PSI dial / 10 PSI weighted), adjusting for altitude.
- Process pints and half-pints for 45 minutes at the specified pressure.
- Allow canner to depressurize naturally, then remove jars and cool undisturbed for at least 8 hours.
- Check seals, label, and store jars in a cool, dark place.
Notes
Altitude Adjustments
Processing time remains the same at higher elevations, but required pressure changes. Use these guidelines:
For dial gauge canners:
- 0–2,000 ft: 11 lbs
- 2,001–4,000 ft: 12 lbs
- 4,001–6,000 ft: 13 lbs
- 6,001–8,000 ft: 14 lbs
For weighted gauge canners:
- 0–1,000 ft: 10 lbs
- Above 1,000 ft: 15 lbs
Fish and Seafood Canning Recipes
Canned shrimp pairs well with other home-canned seafood. Consider using it alongside canned crab or canned tuna in salads, sandwiches, pasta, or chowders. Experiment to find your favorite pantry-ready seafood combinations.
