Pickled Shrimp
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Pickled Shrimp
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Are you looking for a simple and delicious recipe with a bit of tanginess? Try out these great pickled shrimp - they are so easy!
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Ingredients
- 2 pounds Shrimp deveined, and tails left on, extra-large, peeled
Brine
- 1 cup apple cider vinegar
- ½ cup olive oil
- ¼ cup lemon juice
- 1 red onion thinly sliced, small
- 1 lemon thinly sliced, small
- 2 tablespoons capers roughly chopped
- 2 garlic roughly chopped, cloves
- 3 tablespoons dill chopped, fresh
- 2 tablespoons parsley chopped, fresh
- 2 teaspoons shrimp seasoning or Old Bay
Instructions
- Combine the brine ingredients in a large bowl or large wide-mouthed mason jar, then stir until well combined. Place in the refrigerator while you prepare the shrimp.
- Fill a medium saucepan 2/3 of the way with water and add 1 teaspoon of salt.
- Bring the salted water to a boil over medium-high heat.
- Place the shrimp into the boiling water and cook for about 2 minutes, or until the shrimp are JUST pink and opaque yet fully cooked.
- Quickly drain the shrimp in a colander and run cold water over them to stop them from cooking further.
- Drain the shrimp well and then add to the chilled brine mixture.
- Cover and refrigerate for 8 hours, preferably overnight, or up to 4 days.
- Serve chilled.
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