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Cilantro Lime Pickled Texas Wild Caught Shrimp

Cilantro Lime Pickled Texas Wild Caught Shrimp

The shrimp will stay fresh for up to five days in the marinate refrigerated, and the flavors will continue to build.

Serves four or five as an appetizer

Ingredients

  • 1 tsp. Fresh garlic, peeled and minced
  • 2 tsp. Kosher or sea salt
  • 1 tsp. Sugar
  • 2 tbsp. Fresh cilantro, minced
  • 1/2 Small fresh jalapeno, minced
  • 1/4 tsp. Celery seed
  • 1/2 tsp. Black pepper
  • 1/4 cup Lime juice, fresh squeezed
  • 1 tsp. Fresh lime zest
  • 1/4 cup Rice wine vinegar or quality white wine vinegar
  • 1/2 cup Texas olive oil
  • 1 lb. Medium size Texas wild caught shrimp, full cooked and peeled
  • 1 /2 Small red onion, peeled and sliced thinly
  • 1 Large ripe avocado
  • Kosher salt and freshly ground black pepper
  • Crisp tortilla chips

Directions

In a medium size bowl, stir together garlic, salt, sugar, cilantro, jalapeno, celery seed, pepper, lime juice and zest as well as the rice wine vinegar.

Whisk in the olive oil to the mixture to create the marinate.

Place the shrimp and onions in the bowl and toss with the marinate. Cover the bowl with plastic wrap or lid and set in the refrigerator for 24 hours for the flavors to meld. Stir the ingredients a couple of time during the process.

Just prior to serving, peel the avocado and cut into half inch cubes. Season the avocado with a little salt and pepper.

Serve the shrimp chilled, alongside the diced avocado and tortilla chips.

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