Ingredients
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1 lb (454 g) peeled and deveined large Shrimp
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½ cup (120 ml) Apple Cider Vinegar
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¼ cup (60 ml) Lemon Juice
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2 tbsp (30 ml) extra-virgin Olive Oil
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3 cloves Garlic
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2 tbsp (4 g) fresh chopped Dill
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¼ tsp Salt
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1 Lemon Juice
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salt Radishes
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¼ cup (35 g) thinly sliced Red Onion
Directions
Flavor-wise, this dish is like a cross between a classic citrus-laced ceviche and a vinegar-based cocktail sauce since the shrimp are pickled in a mixture of lemon juice and apple cider vinegar. The result is a delightfully crispy shrimp, flavored with lemon, garlic and dill, and tossed with radishes for extra crunch. Quick Pickled Shrimp can last for a week or so in the fridge, which means I usually make a batch to keep for quick emergency protein snacks or to toss over some greens for a speedy salad lunch.
Steps
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1
Done
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On the stovetop, bring a pot of salted water to a boil. Drop the shrimp into the boiling water and cook until opaque and fully cooked through, about a minute or two. Drain the shrimp and put them under cold running water to cool them down and to stop them from cooking further. When the shrimp are cool to the touch, let them drain again. |
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2
Done
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In a bowl, mix together the apple cider vinegar, lemon juice, olive oil, garlic, dill, salt and lemon zest. Add the cooked and cooled shrimp and toss to combine so that the shrimp are coated in the liquid. Let the shrimp sit in the vinegar mixture for 20 minutes. Use a mandolin to thinly slice the radishes and onion to about ⅛-inch (3-mm) thick, then toss them with the shrimp. You can serve the shrimp immediately at this point or you can refrigerate in jars for up to a week. The longer the shrimp are pickled, the pinker the pickling liquid will become. |
