Recipe courtesy of Kardea Brown
Low Country Pickled Shrimp Salad
Getting reviews...
- Level: Easy
- Total: 50 min (includes marinating time)
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 152
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 146 mg
- Sodium
- 424 mg
Pickled shrimp is a dish that's often served at Southern dinner parties and picnics. I love it because it features my favorite--Charleston shrimp--and it's also one of those recipes that gets better the longer it sits.
- Level: Easy
- Total: 50 min (includes marinating time)
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 152
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 146 mg
- Sodium
- 424 mg
Ingredients
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Directions
- Cut the shrimp in half and place in a medium bowl. Add the okra, lime juice, vegetable oil, seafood seasoning, tomatoes, celery, celery leaves, green onion, red onion, red and green bell peppers and some salt. Stir well. Cover and refrigerate to marinate and chill, 30 minutes to 1 hour.
- Transfer the shrimp salad to serving glasses. Serve with cassava chips for dipping.
Cook’s Note
I like to cook the shrimp in boiling water that’s been seasoned with seafood seasoning and lemon halves.
