Pickled Shrimp

• servings: 4 servings
• active time: 30 minutes
• total time: 1 day 40 minutes

Ingredients

1 pound uncooked medium shrimp, peeled and deveined

2 tablespoons kosher salt, divided

3 large lemons, zested and juiced

¼ cup finely chopped flat-leaf parsley

2 tablespoons pickling spice

2 cloves garlic, finely chopped

½ teaspoon red pepper flakes

1 cup extra-virgin olive oil

3 large shallots, thinly sliced lengthwise

Directions

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.

Nutrition

• Calories: 650 kcal
• Total Fat: 57 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 173 mg
• Sodium: 3089 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 21 g