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Pickled Shrimp
Source: dLife

Tart pickled shrimp with a hint of sweetness.

Prep Time: 8 hours
Cook Time: 10 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 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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6 cup  cold water
0 1/4 cup  cooking sherry
3 tsp  salt
0 1/4 tsp  black peppercorns
1 each  bay leaves
3 lb  large raw shrimp
0.6667 cup  fresh lemon juice
0 1/2 cup  Vinegar, distilled, white
0 1/2 cup  vegetable oil
1 1/2 oz  pickling spice
2 tsp  sugar
2 pinch  fresh dill weed
  1. In a large pot, add the water, sherry, 2 teaspoons salt, peppercorns, and bay leaf, bring to a boil over high heat.
  2. 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.
  3. In a large bowl, mix the lemon juice, vinegar, oil, pickling spices, sugar, dill sprigs, and remaining teaspoon of salt.
  4. 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.
  5. Remove shrimp, arrange in a chilled bowl, serve with cocktail picks.

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