Quick-Pickled Shrimp
Treat yourself to a zesty and flavorful dish with this pickled shrimp recipe. The combination of juicy shrimp, aromatic fennel, tangy vinegar, and a hint of heat from the chile creates a delightful harmony of flavors. Served with crispy toasted bread, this dish is perfect for a refreshing appetizer or a light meal that will leave your taste buds wanting more.
— Constant Cookbook
Ingredients
- 1 shell-on medium shrimp
- Kosher salt
- 1/2 medium fennel bulb, thinly sliced
- 1/2 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 Fresno chile or red jalapeño, thinly sliced, seeded
- 1/2 fresh lemon juice
- 1/4 apple cider vinegar
- 1/4 extra-virgin olive oil
- 2 fennel fronds
- Freshly ground black pepper
- 1/2 loaf ciabatta or country-style bread, sliced 1/2-inch thick, toasted
- Mayonnaise (for serving; optional)
Instructions
- Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
- Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
- Serve shrimp with toast and mayonnaise, if using.
- DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.
Yield
4 servings
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