ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Shrimp

Prep time 20 mins
Chill time 12 hrs
Yield Makes 6 to 8 servings
Shrimp ranks second to tuna as America's most popular seafood and is low in fat and calories. With its mild flavor, this shellfish blends well with other ingredients.

Ingredients

  • 5 pounds unpeeled, cooked jumbo shrimp
  • 1 (4-ounce) jar capers, drained
  • 2 medium-size white onions, sliced
  • 1 large red bell pepper, sliced
  • 2 teaspoons celery seed
  • 3 lemons, thinly sliced
  • 2 (0.6-ounce) envelopes Italian dressing mix
  • 1/2 cup vegetable oil
  • 1/2 cup cider vinegar
  • 1 tablespoon prepared horseradish

Nutrition Information

  • calories 467
  • caloriesfromfat 38 %
  • fat 19.3 g
  • satfat 2 g
  • monofat 9.1 g
  • polyfat 6.1 g
  • protein 59 g
  • carbohydrate 12.6 g
  • fiber 1.7 g
  • cholesterol 431 mg
  • iron 7.4 mg
  • sodium 1396 mg
  • calcium 1805 mg

How to Make It

  1. Peel shrimp, and devein, if desired.

  2. Layer a 13- x 9-inch baking dish with one-third each of shrimp, capers, onion slices, bell pepper slices, celery seed, and lemon slices. Repeat layers twice.

  3. Whisk together dressing mix and next 3 ingredients. Pour evenly over shrimp. Cover and chill at least 12 hours.