Pickled Shrimp

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

In this impressive buffet appetizer, sautéed shrimp marinates with vegetables in a tangy vinaigrette. The taste gets even better as it steeps in the flavorful mixture, so make it up to 2 days before your party.

Yield: 8 servings (serving size: 1 1/2 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 24%
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.6g
  • Carbohydrate: 5.6g
  • Fiber: 0.7g
  • Cholesterol: 129mg
  • Iron: 2.4mg
  • Sodium: 349mg
  • Calcium: 52mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 3/4 cup julienne-cut red bell pepper
  • 2/3 cup cider vinegar
  • 1/2 cup vertically sliced onion
  • 1/3 cup julienne-cut carrot
  • 2 tablespoons sliced jalapeño pepper
  • 1 tablespoon sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 bay leaves
  • 2 tablespoons chopped fresh cilantro

Preparation

  1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; saute 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp.
  2. Combine bell pepper and next 10 ingredients (bell pepper through bay leaves) in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender.
  3. Pour pepper mixture over shrimp; add the cilantro, stirring to combine. Cover and chill 8 hours or up to 2 days, stirring occasionally. Discard the bay leaves.
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