Pickled Pepper Shrimp

I riffed this recipe from a restaurant where we ate in St. Augustine a few years ago. The menu was local ingredients and simple preparations. It was so delish that I had to recreate it. I think I got it!

Yield: 6

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Pickled Pepper Shrimp

Prep time: 10 MinInactive time: 24 HourTotal time: 24 H & 10 M

Ingredients

• 1 pound pre-cooked peeled and deveined shrimp, remove tails
• 1 lemon, thinly sliced
• 2 to 3 Radishes, sliced thin (I prefer Easter egg radishes for the colors)
• 1 of each red, orange and yellow mini peppers or choice poblano or jalapeno (if you prefer heat)
• 1 green onion (scallion)
• 3/4 cup apple cider vinegar
• 2 Tablespoons capers
• 1/4 cup olive or avocado oil
• Salt and pepper to taste

Method

1. In a large bowl, combine the green onions, lemon, cider vinegar, oil, capers, and, salt.
2. Add the shrimp and toss to combine.
3. Place in a container with a tight fitting lid, or a jar with a gasket, Refrigerate for a minimum of 24 hours, stirring or shaking occasionally. Serve chilled. Keeps for a week.

https://livingdelishandnutrish.com/recipe/pickledpeppershrimpwhole30

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it # livingdelishandnutrish