Pickled Shrimp
Pickled Shrimp
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 133
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 183
- Sodium
- 862
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 133
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 183
- Sodium
- 862
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
Pickling marinade:
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme
Directions
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.
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