Quick-Pickled Shrimp
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Shrimp (shell-on medium)2 tbsps
Fennel (fronds)1 medium
Onion (thinly sliced)1 cup
Lemon Juice (fresh)1 cup
Apple Cider Vinegar1 cup
Extra-Virgin Olive OilDirections:
1
DO AHEAD: Pickled shrimp can be made 2 days ahead
2
Cover and chill
3
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes
4
Drain; rinse under cold running water to cool
5
Peel and devein, leaving tails intact, if desired
6
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl
7
Season with salt and pepper and toss to combine
8
Let sit, tossing occasionally, at least 20 minutes
9
Serve shrimp with toast and mayonnaise, if using
10
DO AHEAD: Pickled shrimp can be made 2 days ahead
11
Cover and chill
12
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes
13
Drain; rinse under cold running water to cool
14
Peel and devein, leaving tails intact, if desired
15
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl
16
Season with salt and pepper and toss to combine
17
Let sit, tossing occasionally, at least 20 minutes
18
Serve shrimp with toast and mayonnaise, if using