Easy Pickled Shrimp Recipe

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons kosher salt, divided
• 3 large lemons, zested and juiced
• 0.25 cup finely chopped flat-leaf parsley
• 2 tablespoons pickling spice
• 2 cloves garlic, finely chopped
• 0.5 teaspoon red pepper flakes
• 1 cup extra-virgin olive oil
• 3 large shallots, thinly sliced lengthwise

Instructions

1. Fill a large bowl with ice water.
2. Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon of salt; reduce heat to low and cook until shrimp turn pink, approximately 2 minutes. Drain shrimp and immediately transfer to the ice water bath until chilled, about 3 to 5 minutes. Drain thoroughly.
3. In a medium bowl, combine lemon zest, lemon juice, fresh parsley, pickling spice, the remaining 1 tablespoon of salt, minced garlic, and red pepper flakes. Gradually pour in olive oil while whisking continuously to create the pickling oil.
4. In a resealable glass jar, create 4 alternating layers of shrimp and shallots. Pour the pickling oil over the layers, ensuring all ingredients are fully submerged. Seal the lid tightly and refrigerate for at least 24 hours to allow the flavors to meld.

Nutrition

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