Skip to content
0.0 – 0 reviews • Shrimp
| Total: |
40 min |
| Prep: |
25 min |
| Cook: |
15 min |
| Yield: |
8 servings |
Ingredients
- 4 quarts water
- 1 tablespoon kosher salt
- 1 lemon, juiced
- 1 teaspoon whole peppercorns
- Pinch red pepper flakes
- 2 pounds large shrimp, shelled and de-veined
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 teaspoon whole coriander
- 2 bay leaves
- 3 whole garlic cloves
- 1/4 cup sugar
- 1 teaspoon crushed red pepper
- 1 lemon, zested
- 1 tablespoon fresh thyme
Instructions
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
133 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
7 g |
| Protein |
23 g |
| Cholesterol |
183 mg |
| Sodium |
862 mg |
