Pickled Shrimp
Easy Pickled Shrimp is a bright and flavorful make ahead appetizer with citrus, capers and tender shrimp.
Servings: 8
Calories: 252kcal
Ingredients
- 2 pounds shrimp cooked and peeled
- 1 cup red onion thin sliced
- 1 lemon sliced thin
- 1 ¼ cup apple cider vinegar
- ½ cup oil olive oil, avocado oil or vegetable oil
- 3.5 oz capers with brine
- ¾ teaspoon celery seed
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme parsley or oregano
Instructions
- In a bowl whisk apple cider vinegar, oil, caper brine, celery seeds, brown sugar, salt, garlic, thyme and a few shakes of hot sauce.
- Add shrimp, onions, lemon slices and capers into the bowl and mix well.
- Spoon into jars, making sure brine covers the shrimp, or place into an airtight container.
- Refrigerate for 24 hours or up to a week.
- To serve, remove shrimp from the brine and serve on a platter. Garnish with a few of the onions, lemon slices and capers.
Notes
How to Cook the Shrimp - we were grilling, so we tossed them into a grill basket with the shells on. You can also cook them in boiling water for 2-3 minutes or until cooked through to 145°. If using the boiling method, remove from boiling water into an ice water bath to stop the cooking.
Storage Store in an airtight container in the refrigerator up to a week.
Serving Suggestion Serve with crackers, toasted bread or as a main dish with rice or pasta.
Nutrition
Calories: 252kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 628mg | Potassium: 393mg | Fiber: 1g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 1mg
