Pickled Shrimp

1. 1

   Fill a large bowl with ice-cold water.

2. 2

   Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; lower the heat to low and cook until the shrimp turn pink, about 2 minutes. Drain the shrimp and move them to the bowl of ice-cold water until chilled, 3 to 5 minutes. Drain again.

3. 3

   In a medium bowl, combine lemon zest and juice, parsley, pickling spice, remaining 1 tablespoon salt, garlic, and red pepper flakes. Pour in the olive oil and whisk to make the pickling oil.

4. 4

   Place shrimp and shallots into a resealable glass jar in 4 alternating layers. Pour the pickling oil over the top, ensuring everything is submerged. Seal with the lid and refrigerate for 24 hours.

• Calories 579.7 kcal High
• Protein 26.91 g Good Source
• Carbs 8.32 g Moderate
• Total Fat 51.78 g High
• Saturated Fat 7.27 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 273.6 mg High
• Sodium 255.32 mg Moderate
• Fiber 3.09 g Moderate
• Sugar 3.14 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 117.25 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 131.66 mg Low Source
• Vitamin A 19.9 mcg_rae Low Source
• Vitamin C 43.22 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Garlic 🧄
• Onions 🧅