Pickled Shrimp and Vegetables are a delicious, healthy appetizer to make for company or even a light dinner for busy weeknights!
Scale
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 lemon
- 2 tablespoons kosher salt
- 1/2 head of cauliflower cut into small pieces
- 15 baby carrots sliced in half lengthwise
- 1/2 yellow onion, sliced thin
- 7–8 sprigs of fresh dill
- 1/2 cup white vinegar
- 3/4 cup olive oil
- 1 tablespoon sugar
- 2 tablespoons whole peppercorns
Instructions
- Squeeze the lemon into a medium pot of boiling water, add the salt and then the shrimp and vegetables.
- Boil for 3-4 minutes until the shrimp is firm and opaque. Drain and let cool completely.
- Add the dill, vinegar, oil, sugar and peppercorns to a large container. Add the cooled shrimp and vegetables and toss to combine. Try to make sure that all of the ingredients are submerged into the vinegar and oil.
- Seal the container and refrigerate for at least 4 hours, but for best results, overnight.
- Toss again before serving.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
