Asian Pickled Shrimp

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Why recepie famous for?

An Asian twist on that southern classic, pickled shrimp! Succulent and spicy, this easy pickled shrimp will be the hit of your next soiree!

Ingredients


1 lb. 31- 40 count cooked shrimp peeled and deveined
2 shallots skinned and thinly sliced
1 cup rice wine vinegar
1 1/2 limes juiced
1/4 cup fish sauce
1 - 1 inch knob fresh ginger peeled and minced
1 1/2 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.

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