Pickled Shrimp and Vegetables Recipe

Name: Pickled Shrimp and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots, peeled, sliced into 1/4-inch-thick rounds; 1 10-ounce package frozen peas; 4 whole mild yellow chilies (such as yellow wax chilies); 1/2 cup olive oil; 24 uncooked jumbo shrimp with shells; 8 garlic cloves, 4 crushed, 4 sliced; 2 large red onions, thinly sliced; 3/4 cup water; 1/2 cup apple cider vinegar; 2 fresh thyme sprigs; 2 fresh oregano sprigs; 2 small bay leaves; 4 whole allspice; 4 whole cloves; 1 1-inch piece cinnamon stick; 1 teaspoon salt; 1/2 teaspoon whole black peppercorns; Fresh herb sprigs (optional)

Servings: persons

3 large carrots, peeled, sliced into 1/4-inch-thick rounds
1 10-ounce package frozen peas
4 whole mild yellow chilies (such as yellow wax chilies)
1/2 cup olive oil
24 uncooked jumbo shrimp with shells
8 garlic cloves, 4 crushed, 4 sliced
2 large red onions, thinly sliced
3/4 cup water
1/2 cup apple cider vinegar
2 fresh thyme sprigs
2 fresh oregano sprigs
2 small bay leaves
4 whole allspice
4 whole cloves
1 1-inch piece cinnamon stick
1 teaspoon salt
1/2 teaspoon whole black peppercorns
Fresh herb sprigs (optional)

1
Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes.
2
Drain.
3
Place carrots in large glass bowl; add peas and chilies.
4
Heat 1/4 cup olive oil in heavy large skillet over medium heat.
5
Add shrimp and crushed garlic cloves; saute until shrimp are just opaque in center, about 8 minutes.
6
Discard garlic.
7
Peel shrimp; add to glass bowl.
8
Heat remaining 1/4 cup oil in same large skillet over medium-high heat.
9
Add onions and saute until translucent, about 8 minutes; add to bowl.
10
Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan.
11
Bring to boil over medium-high heat, stirring until salt dissolves.
12
Pour hot spice mixture over shrimp mixture and stir to blend well.
13
Let stand 2 hours.
14
Chill at least 2 hours and up to 1 day, stirring occasionally.
15
Arrange 4 shrimp and some vegetables on each plate.
16
Garnish with fresh herb sprigs, if desired, and serve.

1479

kcal

Calories

Fat

149

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 large carrots, peeled, sliced into 1/4-inch-thick rounds, 1 10-ounce package frozen peas, 4 whole mild yellow chilies (such as yellow wax chilies), 1/2 cup olive oil, and more.

Yes, Pickled Shrimp and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Shrimp and Vegetables

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