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Quick Pickled Shrimp

Print Recipe
This Quick Pickled Shrimp recipe is fresh, tangy, and easy to make ahead. A perfect chilled seafood appetizer for any gathering.
Course Appetizer
Cuisine American, southern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 8 ounces
Calories 393
Author Ronda Eagle | Kitchen Dreaming

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.