Quick-Pickled Shrimp
A bright and tangy appetizer featuring fresh shrimp pickled with fennel, onion, chile, and citrus. This Mediterranean-inspired dish combines succulent shrimp with crisp vegetables in a zesty marinade, perfect for serving on toasted bread.
Ingredients
- •1 pound shell-on medium shrimp
- •1 teaspoon Kosher salt
- •½ medium fennel bulb
- •½ medium onion
- •2 cloves garlic
- •½ whole Fresno chile
- •½ cup fresh lemon juice
- •¼ cup apple cider vinegar
- •¼ cup extra-virgin olive oil
- •2 tablespoons fennel fronds
- •¼ teaspoon black pepper
- •½ loaf ciabatta bread
- •¼ cup mayonnaise
Cooking Instructions
- 1.
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
5 min
- 2.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
20 min
- 3.
Serve shrimp with toast and mayonnaise, if using.
5 min
- 4.
DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.
