Jalapeno Pickled Shrimp Recipes

BEST PICKLED SHRIMP

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

Best Pickled Shrimp image

Steps:

Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
Serve chilled.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

Ingredients

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

PICKLED JALAPENOS

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Provided by Simply Sundays!

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h

Yield 48

Number Of Ingredients 6

Pickled Jalapenos image

Steps:

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

JALAPENO PICKLED SHRIMP

Provided by Food Network

Categories appetizer

Time 12h10m

Yield 4 servings

Number Of Ingredients 11

Jalapeno Pickled Shrimp image

Steps:

Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

Ingredients

1 large onion, sliced
2 fresh jalapenos, sliced
1 1/2 cups white vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 1/2 tablespoons mustard powder
1 package cheese garlic dressing (dry ingredients only) (recommended: Good Seasons)
10 to 15 whole black peppercorns
5 bay leaves
1 tablespoon chopped dill
1 1/2 pounds cooked shrimp (preferably shells removed)

PICKLED SHRIMP

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Pickled Shrimp image

Steps:

Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

Ingredients

4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme

JALAPENO PICKLED SHRIMP

Quick and easy from an old issue of Real Simple magazine. I like to make a batch of this and keep it on hand for salads, tacos, whatever! Do not leave the shrimp in the juice/marinade for more than a day as they will become very tough. Make sure to pour off the juice if not eaten within 24 hours!

Provided by CheCheCherie

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Jalapeno Pickled Shrimp image

Steps:

Cut the jalapenos in half lengthwise.
Place in a large bowl with the shrimp.
Toss with the remaining ingredients.
Cover and refrigerate up to a day ahead.
Pour off juices after 24 hours.

Nutrition Facts : Calories 92.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 165.7, Sodium 681.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.7, Protein 18

Ingredients

1 1/2 lbs shrimp, cooked and peeled
1 (7 ounce) jar pickled jalapeno peppers, whole
1/4 cup pickled jalapeno pepper juice
1/4 cup lime juice
1/4 cup cilantro, minced
1/4 teaspoon salt

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JALAPENO SALT AND PEPPER SHRIMP RECIPE | LITTLE SPICE JAR

Web May 17, 2020 A simple recipe for Jalapeño Salt and Pepper Shrimp. Quick battered shrimp that are pan-fried and tossed with sliced …
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Category 30 Minute Meals
Servings 4
Total Time 25 mins

In a bowl, whisk together the sugar, salt, pepper, garlic powder, cornstarch, and egg whites. You want to make sure the shrimp have been dried on a paper towel before adding it to the batter. Add the shrimp to the batter and stir to combine.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Add one-third of the battered shrimp and cook for about 1 minute on each side. You want the shrimp to just curl into a 'c' shape. Remove to a plate. Continue cooking the remaining 2 batches of shrimp in the same way, remove to the plate when done.
If there is no oil left in the skillet, drizzle a teaspoon of oil and allow it to heat. Add the sliced onions and jalapeños to the pan and cook for about 1-2 minutes or until they are fragrant. Add all the shrimp back to the skillet and using a spatula, toss the shrimp around so they are evenly coated with the onions and jalapeños. Sprinkle with a small pinch of salt and black pepper to just season everything. Let cook for another 1-2 minutes before removing from the heat. Top with chopped cilantro and serve with white, brown, or fried rice. Or even cauliflower mash or mashed potatoes.

Jalapeno Pickled Shrimp Recipes

BEST PICKLED SHRIMP

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

PICKLED JALAPENOS

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

JALAPENO PICKLED SHRIMP

PICKLED SHRIMP

JALAPENO PICKLED SHRIMP

Quick and easy from an old issue of Real Simple magazine. I like to make a batch of this and keep it on hand for salads, tacos, whatever! Do not leave the shrimp in the juice/marinade for more than a day as they will become very tough. Make sure to pour off the juice if not eaten within 24 hours!

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