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Quick-Pickled Shrimp

  • 4servings
  • 20minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound shell-on medium shrimp

  2. Kosher salt

  3. 1/2 medium fennel bulb, thinly sliced

  4. 1/2 medium onion, thinly sliced

  5. 2 garlic cloves, thinly sliced

  6. 1/2 Fresno chile or red jalapeño, thinly sliced, seeded

  7. 1/2 cup fresh lemon juice

  8. 1/4 cup apple cider vinegar

  9. 1/4 cup extra-virgin olive oil

  10. 2 tablespoons fennel fronds

  11. Freshly ground black pepper

  12. 1/2 loaf ciabatta or country-style bread, sliced

  13. 1/2" thick, toasted

  14. Mayonnaise (for serving; optional)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Serve shrimp with toast and mayonnaise, if using.

  4. DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.

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