Pickled Shrimp & Veggies

Name: Pickled Shrimp & Veggies
Total time: 20 min
Yield: 8 Servings
Ingredients: 4 qt water (Boiling); 2 Lb Raw Shrimp (Medium - Peeled and Deveined); 4 1/2 oz Fresh Okra (Washed and Halved Lengthwise); 2 1/2 Cups Onion (Thinly Sliced); 2 Cups Sweet Mini Peppers (Thinly Sliced - Red, Yellow, Orange); 3 Thyme Sprigs; 3/4 Cup olive oil; 1/4 Cup White Balsamic Vinegar; 2 tsp kosher salt; 1/2 tsp Black Pepper; 1/4 tsp Crushed Red Pepper; 2 Lemons; 1/2 Cup fresh basil (Thinly Sliced)

July 21, 2018
/ By Laura

This cool Shrimp dish is perfect for a party! Keep the shrimp cold in the summer heat by nesting the serving bowl inside a larger bowl of crushed ice.

Prep Time

20 Minutes

Passive Time

8 Hours

Servings

Ingredients

4 qt water Boiling
2 Lb Raw Shrimp Medium - Peeled and Deveined
4 1/2 oz Fresh Okra Washed and Halved Lengthwise
2 1/2 Cups Onion Thinly Sliced
2 Cups Sweet Mini Peppers Thinly Sliced - Red, Yellow, Orange
3 Thyme Sprigs
3/4 Cup olive oil
1/4 Cup White Balsamic Vinegar
2 tsp kosher salt
1/2 tsp Black Pepper
1/4 tsp Crushed Red Pepper
2 Lemons
1/2 Cup fresh basil Thinly Sliced

Prep Time

20 Minutes

Passive Time

8 Hours

Servings

Ingredients

4 qt water Boiling
2 Lb Raw Shrimp Medium - Peeled and Deveined
4 1/2 oz Fresh Okra Washed and Halved Lengthwise
2 1/2 Cups Onion Thinly Sliced
2 Cups Sweet Mini Peppers Thinly Sliced - Red, Yellow, Orange
3 Thyme Sprigs
3/4 Cup olive oil
1/4 Cup White Balsamic Vinegar
2 tsp kosher salt
1/2 tsp Black Pepper
1/4 tsp Crushed Red Pepper
2 Lemons
1/2 Cup fresh basil Thinly Sliced

Instructions

Bring Water to a boil in a stockpot over medium-high heat
Add Shrimp
Boil until Opaque and just pink - about 2 minutes
Drain and rinse under cold water until cold - about 2 minutes
Pat dry with paper towels
Combine Shrimp, Okra, Onion, Peppers and Thyme Sprigs in a large glass bowl or trifle dish
Whisk together Oil, Vinegar, Salt, Black Pepper and Crushed Red Pepper in a bowl until emulsified
Thinly slice 1 Lemon - add slices to shrimp mixture
Juice remaining Lemon to equal 1/4 Cup
Whisk juice into Oil mixture
Pour dressing over shrimp mixture, stirring to combine
Cover and chill at least 8 hours - stirring occasionally
Stir in Basil just before serving

Recipe Notes

This delightful dish will stay fresh up to 4 days when refrigerated.

Nutrition Facts

Pickled Shrimp & Veggies

Amount Per Serving

Calories 389 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 3g 15%

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 170mg 57%

Sodium 721mg 30%

Potassium 341mg 10%

Total Carbohydrates 17g 6%

Net Carbohydrates 14g 6%

Dietary Fiber 3g 12%

Sugars 8g

Protein 25g 50%

Vitamin A 47%

Vitamin C 221%

Calcium 12%

Iron 21%

* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

About the Author Laura

Previous Post Keto Bagels with Cream Cheese and Smoked Salmon Next Post Easy Marinara Sauce

Pickled Shrimp & Veggies

About the Author Laura

Popular posts

Vegan Keto

Keto Diet for Beginners