Shrimp are cheaper than steak, low in calories, cook in seconds & go from a simple grill to a spicy curry, an appetizer to a main meal, effortlessly. This spicy pickled shrimp recipe makes a perfect make-ahead appetizer & it fits snuggly into my diet renovation plan.
If I had to choose a short list of foods I could eat every day for the rest of my life, shrimp would sit at the tippy-top. They’re the first thing I eat when I land back on home soil in Sydney. It’s not only the sweet, salty seafood flavor I love but also their crisp texture. And pickling shrimp enhances their wonderful crunch.
The inspiration for this recipe came from a Greek restaurant my hubby & I eat at occasionally. On their menu is a cold appetizer platter with a few dips, octopus, feta cheese, olives & a pickled shrimp salad. The shrimp salad is the main reason I order the platter, that & it doesn’t blow my diet although the passionfruit sangria I enjoy with it might *sigh*, I try. It’s all about balance right?!
Pickling shrimp is easy: You blanch them in some boiling, salted water; refresh them under cold water then add them to the pickling marinade. Serve them as is as an appetizer on their own or throw them to a salad with some crunchy romaine lettuce & perhaps some thousand island dressing – I’m thinking ’70’s remake here.
This is such a lovely, simple recipe. Perfect for a summery day. With the heat & humidity being over the top here in Florida this last week, I’ve not felt much like eating, this recipe is light, flavorsome & ticks all the boxes on my diet renovation. Have a good rest of the week groovers xo.
- 2 teaspoons salt
- 1 1/2 lbs (750g) peeled medium shrimp (prawns) with their tails intact
- 3/4 cup lemon juice
- 1/2 white wine vinegar
- 1/3 cup olive oil
- 1/3 cup chopped fresh Italian parsley
- 1 tablespoon crushed red chili peppers
- 2 teaspoons chopped fresh oregano
- 1/2 cup diced red onion
- Bring a large saucepan of water to a boil; stir in salt. Add shrimp. Cook for about 2 minutes or until shrimp have turned pink. Remove shrimp to a bowl of iced water. Let stand 5 minutes; drain.
- Whisk juice, vinegar, oil, parsley, chili peppers, oregano & a pinch of salt in a medium bowl. Add shrimp & onion; stir until well combined. Cover & chill 8 hours or overnight, 24 hours is best if you have time, this gives time for shrimp to pickle & marinate. Serves 6 to 8.