Asian Pickled Shrimp
An Asian twist on that southern classic, pickled shrimp! Succulent and spicy, this easy pickled shrimp will be the hit of your next soiree!
Servings: 4 servings
Calories: 157kcal
Ingredients
- 1 lb. 31- 40 count cooked shrimp peeled and deveined
- 2 shallots skinned and thinly sliced
- 1 cup rice wine vinegar
- 1 ½ limes juiced
- ¼ cup fish sauce
- 1 - 1 inch knob fresh ginger peeled and minced
- 1 ½ tsp. dark brown sugar
- 2 garlic cloves minced
- 1 jalapeno sliced into rings
- 5 cilantro sprigs
Instructions
- Combine everything except the shrimp in a large measuring cup and stir to combine, Place shrimp in a lidded container (I find a 1 quart canning jar works great) and pour the pickling mixture over the shrimp, making sure the shrimp are covered completely. Cover the container and refrigerate overnight.
- To serve, remove the shrimp from the picking mixture and mound on a platter - garnish with cilantro, lime slices, sliced shallots and jalapeno slices if desired.
- Shrimp can be made up to two days ahead.
Notes
Fish sauce can be found in many Asian grocery stores or in some well stocked grocery stores.
Nutrition
Calories: 157kcal | Carbohydrates: 7g | Protein: 24g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 285mg | Sodium: 2024mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 18.2mg | Calcium: 190mg | Iron: 2.8mg