Shauna James Ahern
Ingredients1 d 40 m servings 650
- Fill a large bowl with ice-cold water.
- Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
- Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
- Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.
Per Serving: 650 calories; 57.4 18.4 20.9 173 3089 Full nutrition
ReviewsRead all reviews 2
Wow - Loved this Pickled Shrimp! Made it on Tuesday morning and ate it on Friday night. We doubled the amount of garlic & pepper flakes. Also, once a day took the jar out of the fridge to war...