Quick Pickled Shrimp Recipe


INGREDIENTS:

  • 3 pounds medium to large cooked shrimp, 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
  • ½ cup apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • 2 cups fresh steamed corn, removed from the cob
  • Freshly ground black pepper

INSTRUCTIONS:

  1. 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 can be prepared up to 2 days ahead and chilled until ready for use.


Source: Kitchen Dreaming

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