Pickled Shrimp
Pickled shrimp is a super easy, crowd-pleasing dish that makes a refreshing snack or appetizer. You can enjoy pickled shrimp straight out of the jar or use it on salads, crackers, toasted garlic bread and so much more.
Servings: 8
Calories: 156kcal
Ingredients
- 1 teaspoon dill seed
- 1 teaspoon coarse sea salt
- 1 teaspoon sugar
- ⅓ cup white vinegar
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- 1 purple onion thinly sliced
- 1 lemon thinly sliced
- 1 ½ lbs large fresh or frozen cooked shrimp peeled, deveined, tails-off
Instructions
- In a large sealable bowl, add dill seed, coarse sea salt, sugar, white vinegar, apple cider vinegar, and olive oil. Stir well.
- Add onions and lemons. Stir again.
- Add shrimp and stir well. If shrimp is not completely covered with liquid, add water until it is.
- Seal bowl and refrigerate for 24 hours before serving.
Notes
- Serving Tip: Before serving drain off some of the liquid and add fresh herbs like fresh dill or parsley or serve on a bed of greens to brighten it up.
- Use Fresh Shrimp. Discard any shrimp if you notice an odd smell, different texture or color.
- Use Peeled and Deveined Shrimp. Make sure to peel and devein your shrimp or buy them already prepped before pickling for best results.
- Keep Covered. Make sure your shrimp are totally covered in brine before refrigerating. If doubling the recipe you may need to use a larger container or multiple jars.
- Minimum Marinating Time. Allow shrimp marinate in the fridge for at least 24 hours to allow the flavors to meld.
Nutrition
Calories: 156kcal | Carbohydrates: 4g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 774mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 0.4mg