Jalapeño Shrimp

Jalapeño Shrimp
Quentin Bacon
You can make these spicy quick-pickled shrimp in minutes, but they’ll taste even better if you let them marinate for a day.

Get the recipe.
Serves 8
preparation
15
minutes
cooking
15
minutes

Ingredients

1 1/2
pounds
large peeled shrimp
1
7-ounce jar pickled whole jalapenos and 1/4 cup of pickling liquid
1/4
cup
fresh lime juice
1/4
cup
minced fresh cilantro
1/4
teaspoon
salt

Directions

  1. Place the shrimp in enough lightly salted water to cover. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking.
  2. Cut the jalapeños in half lengthwise. Place in a large bowl with the shrimp. Toss with the pickling liquid, lime juice, cilantro, and salt. Cover and refrigerate up to 1 day ahead.
     
Jane Kirby and Kay Chun
February 2002

Nutritional Information

  • Per Serving
  • Calories 100
  • Calcium 94 mg
  • Carbohydrate 4 g
  • Cholesterol 129 mg
  • Fat 1 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 17 mg
  • Sat Fat 0 g
  • Sodium 519 mg
What does this mean? See Nutrition 101.