Pickled Shrimp & Veggies
Servings Prep Time
8Servings 20Minutes
Passive Time
8Hours
Servings Prep Time
8Servings 20Minutes
Passive Time
8Hours
Ingredients
Instructions
  1. Bring Water to a boil in a stockpot over medium-high heat
  2. Add Shrimp
  3. Boil until Opaque and just pink – about 2 minutes
  4. Drain and rinse under cold water until cold – about 2 minutes
  5. Pat dry with paper towels
  6. Combine Shrimp, Okra, Onion, Peppers and Thyme Sprigs in a large glass bowl or trifle dish
  7. Whisk together Oil, Vinegar, Salt, Black Pepper and Crushed Red Pepper in a bowl until emulsified
  8. Thinly slice 1 Lemon – add slices to shrimp mixture
  9. Juice remaining Lemon to equal 1/4 Cup
  10. Whisk juice into Oil mixture
  11. Pour dressing over shrimp mixture, stirring to combine
  12. Cover and chill at least 8 hours – stirring occasionally
  13. 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.