| 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 |