Almost Instant Pickled Shrimp
Have you ever pickled anything before? If not, this Pickled Shrimp recipe is a great place to start!
Does the idea of pickling make you think of your Great-Grandma toiling over the stove with canning jars and boiling water and all sorts of odd alchemy that you don’t understand?
Well, first of all, the process of pickling is even accessible to the newbie in the kitchen, as you will see in this recipe for Low FODMAP Pickled Shrimp.
All you need to know now is that you can have an elegant pickled shrimp dish in a few hours. That’s right.
The dish takes maybe 30-minutes to make and 3 hours later you can present this gorgeous appetizer to lucky friends and family.
While it doesn’t take long to make, you can also make it ahead and let it sit in the refrigerator overnight.
Buying Shrimp
Shrimp, being a protein, are naturally low FODMAP. For best tasting results – and for the best texture – you will want to buy shrimp that has not been treated with any additives or preservatives. If buying frozen, the ingredient label should say “shrimp”! That’s it.
FODMAP? What’s That?
This is actually a perfect example of a recipe that will please everyone, whether they are FODMAPing or not. And really, isn’t that the point?
To be able to make incredibly delicious food that just happens to be low FODMAP. These pickled shrimp fit nicely into a quart mason jar, which makes them easy to bring to potlucks, give as host gifts, or just to have in the fridge for a quick addition to a green salad.
Stock The Pantry
We are always talking about stocking your pantry with helpful products – to make low FODMAP cooking a joy and as delicious as it can be. The inspiration for this recipe actually came from the Cook with FODY Pack that we received at the Test Kitchen.
It combines 7 low FODMAP pantry staples, from two soup bases and garlic-infused olive oil to four fabulous herb and spice blends.
What is a Steak Spice Blend doing in a shrimp dish? Read on! We say, let creativity reign. The coriander, black and red peppers and unique blend of spices made preparing this dish super easy.
Note that the Nutritional Info takes into consideration the entire amount of oil used in the recipe, the majority of which you will not be ingesting.
Pickled Shrimp
Pickled shrimp are ready in 30-minutes, but we do recommend at least a 3-hour refrigeration time for flavors to mingle and for an optimum experience. You could eat them right away, but they will improve upon sitting.
Low FODMAP Serving Size Info: Makes 1 pound (455 g) of tasty pickled shrimp; serving size 2 shrimp per person
Ingredients:
Shrimp:
- 8 cups (2 L) water
- 1 tablespoon FODY Foods Steak Spice Blend
- 1 tablespoon FODY Vegetable Soup Base
- 1 pound (26 to 30 count)(455 g) extra-large raw shrimp, shelled and deveined
Pickling Mixture:
- 1 1/3 cups (315 ml) FODY Foods Garlic-Infused Olive Oil, plus extra
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 1 tablespoon FODY Foods Steak Spice Blend
- 1 teaspoon mustard seeds
- 1/4 cup (18 g) finely chopped leeks, green parts only
- 1/4 cup (16 g) finely chopped scallions, green parts only
- 1/4 cup (6 g) roughly chopped flat-leaf parsley
- 2 bay leaves
- Thin slices of fresh lemon
Preparation:
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For the Shrimp: Add water to a large pot and stir in the Steak Spice Blend and soup base. Bring to a boil over high heat. Remove from heat and add shrimp. The residual heat will cook the shrimp. Stir once or twice just until the shrimp turn pink and are opaque; this will be less than 2 minutes, so don't walk away! Take care not to overcook shrimp; you want then to remain tender. Drain and immediately run under cold water to stop cooking. Drain again. Have a clean 1 quart covered glass jar ready to receive shrimp and pickling mixture.
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For the Pickling Mixture: Whisk together 1 ⅓ cups (315 ml) olive oil, lemon juice, Steak Spice Blend and mustard seeds in a bowl. In a separate bowl toss together the leeks, scallions and parsley. Create layers of cooled, cooked shrimp and the leek/scallion/parsley mixture in the jar, alternating as you go. Pour the olive oil mixture over all; it should cover the shrimp. If it doesn't, add a bit more olive oil. Tuck bay leaves and a few slices of lemon in jar. Seal jar and refrigerate at least 3 hours and up to overnight. Serve shrimp at room temperature with toothpicks and/or slices of bread to soak up the tasty pickling liquid.
Notes:
If You Can Tolerate
Fructans:
- If you have passed the garlic fructan Challenge, feel free to add 1 or 2 halved garlic cloves to the oil mixture.
- If you have passed the onion fructan Challenge, feel free to add ½ of a thinly sliced medium-sized red, yellow or white onion in lieu of the leek and scallion greens.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Even if you have never pickled anything in your life, you can do this! And this dish is fancy enough for guests. I served it at my wedding – which was all low FODMAP and NO ONE knew!
Where do you buy your ingredients from?
Hi Edna, I assume you are asking about the FODY products? The spice mixture, the oil and the soup base are all linked for purchase in the recipe.