Discover the vibrant flavors of Homemade Pickled Shrimp, an appetizer that blends the zest of white wine vinegar and fresh dill with the succulence of shrimp. This Homemade Pickled Shrimp recipe not only promises a delightful taste experience but also provides a nutritious boost to your diet. Follow the straightforward instructions to create this delicious dish that can elevate any meal or gathering, making Homemade Pickled Shrimp a must-try for seafood lovers.
Recipe
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup white wine vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 lemon, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- Fresh dill, for garnish
- Kosher salt, to taste
Directions:
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process.
- In a saucepan, combine vinegar, water, olive oil, sugar, lemon slices, onion, garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and bay leaves. Simmer for 10 minutes.
- Pour the hot brine over the cooled shrimp. Add fresh dill and a pinch of kosher salt.
- Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes + chilling time | Kcal: Approx. 150 kcal per serving | Servings: 4
Notes
- Serving Suggestions: Serve the pickled shrimp chilled as a refreshing starter or atop a crisp salad for a light meal.
- Storage Tips: Keep the shrimp in its brine in a sealed container in the refrigerator for up to 5 days.
- Ingredient Substitutions: If white wine vinegar is too sharp, apple cider vinegar offers a milder tang. Also, fresh parsley can be used in place of dill for a different herbal note.
Nutritional Breakdown (per serving)
- Calories: 150
- Carbohydrates: 5g
- Protein: 24g
- Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 182mg
- Sodium: 117mg
- Potassium: 115mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 1% of RDI
- Vitamin C: 12% of RDI
- Calcium: 7% of RDI
- Iron: 15% of RDI
FAQs
1. Can I use frozen shrimp for this recipe? Yes, frozen shrimp can be used; ensure they are fully thawed and well-drained before cooking.
2. What are the best occasions to serve pickled shrimp? Pickled shrimp is perfect for parties, picnics, or as a gourmet snack during the holiday season.
3. How long can I store pickled shrimp in the refrigerator? When stored properly in its brine, pickled shrimp can last up to 5 days in the refrigerator.
4. Is this recipe suitable for those with dietary restrictions? This dish is gluten-free and dairy-free, but it’s high in cholesterol, so those monitoring their intake should enjoy it in moderation.
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Homemade Pickled Shrimp Recipe | Easy & Tasty
Description
Discover the vibrant flavors of Homemade Pickled Shrimp, an appetizer that blends the zest of white wine vinegar and fresh dill with the succulence of shrimp. This Homemade Pickled Shrimp recipe not only promises a delightful taste experience but also provides a nutritious boost to your diet. Follow the straightforward instructions to create this delicious dish that can elevate any meal or gathering, making Homemade Pickled Shrimp a must-try for seafood lovers.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup white wine vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 lemon, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- Fresh dill, for garnish
- Kosher salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process.
- In a saucepan, combine vinegar, water, olive oil, sugar, lemon slices, onion, garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and bay leaves. Simmer for 10 minutes.
- Pour the hot brine over the cooled shrimp. Add fresh dill and a pinch of kosher salt.
- Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- Serving Suggestions: Serve the pickled shrimp chilled as a refreshing starter or atop a crisp salad for a light meal.
- Storage Tips: Keep the shrimp in its brine in a sealed container in the refrigerator for up to 5 days.
- Ingredient Substitutions: If white wine vinegar is too sharp, apple cider vinegar offers a milder tang. Also, fresh parsley can be used in place of dill for a different herbal note.
