JALAPENO PICKLED SHRIMP

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Jalapeno Pickled Shrimp image

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

1 1/2 lbs shrimp, cooked and peeled
1 (7 ounce) jar pickled jalapeno peppers, whole
1/4 cup pickled jalapeno pepper juice
1/4 cup lime juice
1/4 cup cilantro, minced
1/4 teaspoon salt

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

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