Quick Pickled Shrimp

Summer meals in my house contain a lot of fresh, local seafood. Fresh local shrimp tops our list and is a favorite of every member of my family. Since we are hosting some summer barbecues this year with friends and family, we wanted to start early in getting our recipes together. This one is a no-brainer since it can be prepared up to a couple of days in advance and the flavors only get better as they have time to meld so it’s the perfect go-to dish for a busy host(ess).

This simple, easy to follow recipe for Quick Pickled Shrimp is perfect for summer.

What I really like about this Quick Pickled Shrimp is the brightness of the lemon and parsley and how perfectly it pairs with the fennel, onions, and corn. The peppers lend a little bit of heat but it’s not overpowering. In fact, if you’d like a spicier version, I recommend increasing the number of hot peppers, to taste.

This simple, easy to follow recipe for Quick Pickled Shrimp is perfect for summer.

Remember that if you do choose to serve Quick Pickled Shrimp, or any seafood, at your next barbecue or beach party, make sure you keep it chilled until serving time as it still can spoil in the hot summer sun.

This simple, easy to follow recipe for Quick Pickled Shrimp is perfect for summer.

Looking to try some other Summer Recipes:

 

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Quick Pickled Shrimp

Ronda Eagle | Kitchen Dreaming
Quick Pickled Shrimp has brightness from the lemon and parsley and how perfectly it pairs with the fennel, onions, and corn. The peppers lend a little bit of heat but it's not overpowering
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine South American
Servings 6 8 ounces
Calories 393 kcal

Ingredients
  

  • 3 pounds shrimp, medium to large , peeled and deveined with tails intact
  • Kosher salt
  • 1 medium fennel bulb , thinly sliced
  • 1 medium onion , thinly sliced
  • 4 garlic cloves , thinly sliced
  • 2 Fresno chile or red jalapeno , thinly sliced, seeded
  • 1 cup fresh lemon juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cups corn , freshly steamed and removed from the cob
  • Freshly ground black pepper

Instructions
 

  • Combine shrimp, sliced fennel bulb, onion, garlic, chile peppers, lemon juice, vinegar, oil, and corn in a medium bowl. Season with salt and pepper, to taste, and toss to combine. Let sit, tossing occasionally, at least 20 minutes and up to 2 days to allow flavors to meld.

Notes

Quick Pickled Shrimp is great for summer parties because it can be prepared up to 2 days ahead and chilled until ready for use.

Nutrition

Serving: 68 ozCalories: 393kcalCarbohydrates: 19gProtein: 49gFat: 13gSaturated Fat: 2gCholesterol: 572mgSodium: 1786mgPotassium: 558mgFiber: 3gSugar: 4gVitamin A: 238IUVitamin C: 40mgVitamin E: 4mgVitamin K: 6µgCalcium: 358mgFolate: 56µgIron: 6mgZinc: 5mg
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