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Keto Pickled Shrimp
Keto Pickled Shrimp
Ingredients
- 6 cups (1.4 L) water
- 1/4 cup (60 ml) dry sherry
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 6 teaspoons (36 g) salt, divided
- 3 pounds (1.4 kg) raw shrimp, shelled and deveined
- 1 cup (240 ml) oil
- 160 ml lemon juice
- 1/2 cup (120 ml) white vinegar
- 3 tablespoons (20 g) mixed pickling spice
- 2 teaspoons Splenda
- 2 sprigs fresh dill, coarsely chopped
Method
- In a large saucepan over high heat, bring the water, sherry, peppercorns, bay leaf, and 2 teaspoons (12 g) of salt to a boil
- Add the shrimp and bring back to a boil
- Cook 1 minute longer and drain
- In a large bowl, combine the oil, lemon juice, vinegar, pickling spice, Splenda, dill, and the remaining 4 teaspoons (24 g) of salt
- Add the shrimp and toss with this pickling mixture
- Cover the bowl and chill it and the platter you will serve the shrimp on in the refrigerator overnight
- To serve, drain off and discard the marinade and arrange the shrimp on the platter
- Garnish with additional dill, if desired
Makes enough for a party of a few dozen people, but the carb count will differ according to how big your shrimp are servings each with than 1 gram carbohydrates, a trace of fiber, and 12 grams of protein
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