Pickled shrimp can be made ahead and then scooped onto appetizer platters at your next party.
- 1 1/2 lbs shrimp, (peeled and deveined), cooked
- 1 cup white vinegar
- 1 cup red onions, chopped (large pieces)
- 1/2 cup canola oil
- 2 Tbs capers
- 2 tsp garlic, minced
- Combine all ingredients and refrigerate overnight, stirring occasionally.
- Remove shrimp and onions from marinade and serve with salad green or pasta.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 255 (60%)
(45%)Total Fat 29g
(12%)Saturated Fat 2g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Total Carbohydrate 7g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.