Print

Pickled Shrimp and Vegetables

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x

This healthy, tasty appetizer is perfect for happy hour or for holidays!

Scale

Ingredients

  • 1 lb. 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
  • 78 sprigs of fresh dill
  • 1/2 cup white vinegar
  • 3/4 cup olive oil
  • 1 tablespoon sugar
  • 2 tablespoons whole peppercorns

Instructions

  1. Squeeze the lemon into a medium pot of boiling water, add the salt and then the shrimp.
  2. Boil for 3-4 minutes until the shrimp is firm and opaque.
  3. Drain the shrimp and let cool.
  4. To a large container or a mason jar, add the vegetables, the dill, the vinegar and oil, the sugar and peppercorns.
  5. Seal the container and shake to combine the ingredients, then add the cooked shrimp.
  6. Toss again to coat the shrimp and refrigerate for 2 hours or up to overnight.

Recipe Notes

Additional vegetables to include could be celery, cauliflower, or jicama.

  • Category: Appetizers
  • Method: Stove Top
  • Cuisine: American

Keywords: appetizers, appetizer recipes, shrimp appetizers, seafood appetizers, healthy recipes, pickled shrimp