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Quick-Pickled Shrimp

5.0

(7)

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Quick-Pickled Shrimp Hirsheimer & Hamilton

  • Active Time

    20 minutes

  • Total Time

    40 minutes

Serve the shrimp on toast to soak up the delicious pickling liquid.

Ingredients

Makes 4 servings

1 pound shell-on medium shrimp
Kosher salt
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced, seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
Mayonnaise (for serving; optional)

  1. Step 1

    Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.

    Step 2

    Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.

    Step 3

    Serve shrimp with toast and mayonnaise, if using.

    Step 4

    DO AHEAD:Pickled shrimp can be made 2 days ahead. Cover and chill.

Nutrition Per Serving

Per serving: 420 calories
18 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
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Reviews (7)

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  • 这是如此快速和容易,有很大的印象and can be extended into multiple meals! I made it exactly as described, served it in a fancy bowl as an appetizer and everyone loved it. The next day the shrimp was picked through but there was more than enough leftover pickled greens, which tasted great mixed into a crunchy salad for lunch and atop a grilled fish the next night.

    • francoiscat

    • Boston, MA

    • 6/30/2019

  • This is great! I made the shrimp as an appetizer and everyone loved it! Quick and easy.

    • kamh

    • Boston, Ma

    • 5/23/2017

  • Made this for Easter dinner. So easy and it came out great. I used frozen shrimp. Had the leftovers over salad greens the next day.

    • tradbird184

    • Brooklyn, NY

    • 4/17/2017

  • Have made this several times as an appetizer and each time it was a great hit. Use the mayo..it really does add a little something, something!

    • eldereno

    • Fredericksburg, VA

    • 9/9/2016

  • Husband especially liked this. He likes spicy, me a bit less so. I gave him most of the Jalapeno and me just a little and we both were happy.

    • schoharie

    • 1/18/2016

  • This was delicious and even better the second day.

    • mizreynold

    • Montreal, Canada

    • 12/12/2013

  • Like ceviche but don't want to wait hours and hours for the acids to do their thing? This is the recipe for you! Totally delicious, easy to assemble and the par boiling the shrimp cut WAY down on the time. Enjoy with a crusty bread and you have a quick, light and satisfying dinner.

    • russg140

    • Hudson, NY

    • 5/9/2013

Tags Shrimp Shellfish Seafood Fennel Root Vegetable Vegetable Onion Garlic Chile Starter Main Dinner Dairy Free Gluten Free Nut Free Keto Quick 30 Minutes or Less Weeknight Meals Make Ahead Bon Appétit

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