Tip : Pickled Shrimp is best refrigerated overnight so you can easily prepare this dish a day before you plan to serve it. It will also work if you prepare a few hours before and refrigerate to allow the flavors to develop.
Ingredients
- 2 lbs cooked shrimp (26-30) count (2 bags)
- 1 large roasted red pepper packed in water
- 1/2 medium red onion thinly sliced
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 lemon thinly sliced (use mandolin)
- 2 tbsp capers drained
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp celery seed
- 1/4 tsp Asian chili sauce
- 1/4 cup parsley chopped
Instructions
- Gather all ingredients before starting the recipe.
- Drain 2 lbs cooked shrimp (26-30) count (2 bags) in a colander for a few minutes before combining with dressing.
- Julienne 1 large roasted red pepper into small slices.
- Combine 1/2 medium red onion, thinly sliced, 2 tbsp capers, 1 lemon thinly sliced (use mandolin), 1/2 cup olive oil, 1/3 cup red wine vinegar, 1 tsp sugar, 1 tsp kosher salt, 1/2 tsp celery seed, 1 large roasted red pepper, sliced and 1/4 tsp Asian chili sauce. Stir to combine.
- Combine dressing with cooked shrimp tossing shrimp in the dressing to make sure that you coat all the shrimp.
- Chill overnight in a bowl, stirring occasionally or transfer to a glass flip top jar to store for smaller portions.
Serving
- Serve on a platter for a crowd or serve on individual appetizer plates. Garnish with 1/4 cup parsley and serve.
