Pickled Shrimp with Basil Recipe

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Pickled Shrimp with Basil Recipe
Pickled Shrimp with Basil Recipe photo by Taste of Home
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Pickled Shrimp with Basil Recipe

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Red wine vinegar plus the freshness of citrus and basil perk up marinated shrimp with hardly any prep. Serve over greens if you'd like a salad. —James Schend, Pleasant Prairie, Wisconsin
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons seafood seasoning
  • 2 teaspoons stone-ground mustard
  • 1 garlic clove, minced
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1 medium lemon, thinly sliced
  • 1 medium lime, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons capers, drained
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper

Directions

In a large bowl, whisk the first five ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally.
Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon. Yield: 20 servings (1/2 cup each).
Originally published as Pickled Shrimp with Basil in Taste of Home February/March 2016, p53

Nutritional Facts

1/2 cup: 64 calories, 2g fat (0 saturated fat), 69mg cholesterol, 111mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons seafood seasoning
  • 2 teaspoons stone-ground mustard
  • 1 garlic clove, minced
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1 medium lemon, thinly sliced
  • 1 medium lime, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons capers, drained
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  1. In a large bowl, whisk the first five ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally.
  2. Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon. Yield: 20 servings (1/2 cup each).
Originally published as Pickled Shrimp with Basil in Taste of Home February/March 2016, p53

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toolbarsco User ID: 6725667 243622
Reviewed Feb. 10, 2016

"Super Bowl crowd loved this!"

MY REVIEW
sugarcrystal User ID: 5836839 242426
Reviewed Jan. 24, 2016

"So fresh & flavorful!"

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