Shrimp is decidedly one of my favorite go-to proteins. It is one of the few that are super easy to cook up from frozen, thaws quickly if needed, and is incredibly versatile, whether fresh or frozen. We love it doused in butter and fresh herbs on a bed of rice, freshly boiled and chilled with horseradish-heavy cocktail sauce, grilled to top a salad... I'll stop. I'll admit I'm beginning to sound like Bubba from Forrest Gump. But, Bubba was right, darnit.
Okay, so one last favorite... Pickled Shrimp. Despite all of the years of my life I spent living in the South, this amazing dish managed to escape me. That was until I stumbled upon this beautful recipe. After adding and subtracting to it a bit, I've ended up with a new keeper for my family. Feel free to add a healthy dose of Old Bay to the boiling water when cooking the shrimp. I would have happily... I love that stuff... but this was the unfortunate fate of my canister-ful last week.
Serve it simply on gluten-free toast with a thick smear of mayo, all by itself on a bed of lettuce, topping a chilled gazpacho, as an awesome bloody mary garnish... Sorry, channeling Bubba again.
Try these Gluten-Free Pickled Shrimp on toast for a light lunch or with a dip for an easy appetizer! Tweet this
- 1 pound fresh jumbo shrimp, peeled but with tails (or use frozen, thawed shrimp)
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/3 cup fresh lemon juice
- 1/2 lemon, thinly sliced
- 1/2 medium onion, thinly sliced
- 1/2 bulb fennel, thinly sliced
- 1/2 jalapeno pepper, sliced
- 2 garlic cloves, minced
- 2 tablespoons fennel fronds
- 2 teaspoons salt
- 1/2 teaspoon celery seeds
- 1/2 teaspoon mustard seeds
- Cook shrimp in boiling, salted water for 3 minutes, or until pink and cooked through. Drain and let cool.
- Combine olive oil and remaining ingredients in a medium bowl. Add shrimp and stir to combine. Jar in a mason jar, if desired, and chill for at least 4 hours or overnight to pickle. Serve shrimp alone or with pickling vegetables.