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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pickled Shrimp

Source: dLife

Tart pickled shrimp with a hint of sweetness.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	61.8

Total Carbs	1.4 g

Dietary Fiber	0.0 g

Sugars	0.5 g

Total Fat	4.9 g

Saturated Fat	0.7 g

Unsaturated Fat	3.1 g

Potassium	129.4 mg

Protein	3.2 g

Sodium	346.6 mg

Dietary Exchanges 4.9 Fat, 0.0 Fruits, 0.0 Other Carbs, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 cup cold water 0.25
0 1/4 cup cooking sherry 3.0
3 tsp salt 0.25
0 1/4 tsp black peppercorns 1.0
1 each bay leaves 3.0
3 lb large raw shrimp 0.6667
0.6667 cup fresh lemon juice 0.5
0 1/2 cup Vinegar, distilled, white 0.5
0 1/2 cup vegetable oil 1.5
1 1/2 oz pickling spice 2.0
2 tsp sugar 2.0
2 pinch fresh dill weed

Directions

In a large pot, add the water, sherry, 2 teaspoons salt, peppercorns, and bay leaf, bring to a boil over high heat.
Add shrimp and bring to boil again. Shrimp should be opaque throughout when water boils again, if it isn't then cook for about 1 minute more until it is. Drain.
In a large bowl, mix the lemon juice, vinegar, oil, pickling spices, sugar, dill sprigs, and remaining teaspoon of salt.
Add shrimp and mix well, spoon into a large freezer bag with a zip top, press out air, seal, and refrigerate overnight. Turn bag occasionally.
Remove shrimp, arrange in a chilled bowl, serve with cocktail picks.