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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pickled Shrimp and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions