Quick-Pickled ShrimpHirsheimer & Hamilton
Serve the shrimp on toast to soak up the delicious pickling liquid.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
1 pound 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 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
Mayonnaise (for serving; optional)
Preparation
Step 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.
Step 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.
Step 3
Serve shrimp with toast and mayonnaise, if using.
Step 4
DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Per serving: 420 calories
18 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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