dLifeHeaderPortlet dLifeHeaderPortlet

Cilantro/Jalapeno Pickled Shrimp
Source: dLife

A tangy and sweet shrimp appetizer.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 54.6
Total Carbs 3.6 g
Dietary Fiber 0.6 g
Sugars 2.1 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 0.4 g
Potassium 205.9 mg
Protein 5.2 g
Sodium 275.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 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.
Powered by ESHA


1 tbsp  olive oil
1 1/2 lb  large raw shrimp
0 3/4 cup  red bell peppers, sliced
0.6667 cup  cider vinegar
0 1/2 cup  sliced white onion
0.3333 cup  sliced carrots
2 tbsp  sliced jalapeno pepper
1 tbsp  sugar
1 tsp  ground cumin
0 3/4 tsp  salt
0 1/4 tsp  hot red pepper flakes
2 each  bay leaves
2 tbsp  fresh cilantro
  1. Pour 1 1/2 teaspoons oil in a frying pan and heat over medium-high heat. Place half the shrimp in the pan and cook 3 minutes or until finished. Using a slotted spoon, place shrimp in a large bowl. Cook other half of shrimp using remaining oil.
  2. Mix bell pepper, vinegar, onion, carrot, jalapeno pepper, sugar, cumin, salt, red pepper, and bay leaves in a pot. Heat over medium-high heat and let boil. Place lid on pot, lower heat, and simmer 8 minutes.
  3. Spoon pepper mixture over shrimp and top with cilantro. Wrap with plastic wrap and refrigerate 8 hours or up to 2 days, stirring frequently. Take out bay leaves before serving.

  • Watch dLifeTV online now!

    Click here for more info