Best Pickled Jalapeno Grilled Shrimp Recipes
JALAPENO PICKLED SHRIMP
Quick and easy from an old issue of Real Simple magazine. I like to make a batch of this and keep it on hand for salads, tacos, whatever! Do not leave the shrimp in the juice/marinade for more than a day as they will become very tough. Make sure to pour off the juice if not eaten within 24 hours!
Provided by CheCheCherie
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the jalapenos in half lengthwise.
- Place in a large bowl with the shrimp.
- Toss with the remaining ingredients.
- Cover and refrigerate up to a day ahead.
- Pour off juices after 24 hours.
Nutrition Facts : Calories 92.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 165.7, Sodium 681.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.7, Protein 18
BEST PICKLED SHRIMP
These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.
Provided by NicoleMcmom
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
- Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
- Serve chilled.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g
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