Too Hot Tamales Pickled Shrimps Recipe

Name: Too Hot Tamales Pickled Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deviened; Coarse salt and freshly ground black pepper; 1/3 cup olive oil; 2 small onions, thinly sliced; 6 jalapeno Chiles, stemmed and thinly sliced; 4 garlic cloves, crushed; 1 tablespoon ground cumin; 1/4 teaspoon grated nutmeg; 2 bay leaves; 1 cup white vinegar; Garnishes: mixed baby lettuce leaves, 8 radishes, sliced, 16 green olives, pitted and sliced

Servings: persons

1 pound large shrimp, peeled and deviened
Coarse salt and freshly ground black pepper
1/3 cup olive oil
2 small onions, thinly sliced
6 jalapeno Chiles, stemmed and thinly sliced
4 garlic cloves, crushed
1 tablespoon ground cumin
1/4 teaspoon grated nutmeg
2 bay leaves
1 cup white vinegar
Garnishes: mixed baby lettuce leaves, 8 radishes, sliced, 16 green olives, pitted and sliced

1
Season the shrimp all over with 1 teaspoon salt and 1/2 teaspoon pepper.
2
Heat 1 tablespoon of the olive oil in a large skillet over high heat.
3
Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes.
4
With a slotted spoon, transfer to a plastic or glass container.
5
Add the remaining oil and the remaining ingredients except the garnishes to the skillet.
6
Season to taste with salt and pepper.
7
Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes.
8
Pour the vinegar mixture over the shrimp.
9
Cover and chill overnight.
10
Serve on baby lettuce leaves, and garnish with the radishes and green olives.

475

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 pound large shrimp, peeled and deviened, Coarse salt and freshly ground black pepper, 1/3 cup olive oil, 2 small onions, thinly sliced, and more.

Yes, Too Hot Tamales Pickled Shrimps 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!

Too Hot Tamales Pickled Shrimps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions