Quick-Pickled Shrimp

By draingal

Ingredients

• 1 lb. shell-on medium shrimp Kosher salt
• 1/2 medium fennel bulb, thinly sliced
• 1/2 medium onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 Fresno chile or red jalaperio, thinly sliced, seeded
• 1/2 cup fresh lemon Juice
• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. fennel fronds Freshly ground black pepper
• 1/2 loaf ciabatta or country-style bread sliced 1/2" thick, toasted
• Mayonnaise (for serving; optional)

Details

Servings 4

Preparation

Step 1

Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Pee! and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
Serve shrimp with toast and mayonnaise, if using.
DO AHEAD: Pickled shrimp can be made
2 days ahead. Cover and chill. CALORIES 420 FAT 18 G FIBER 4 G