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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Fernandina Pickled Shrimp Salad

(Photo Below)
1 1/2 pounds large shrimp, cooked, peeled and deveined
1 cup white or rice wine vinegar
1/2 cup olive oil
3 tablespoons Dijon style mustard
1 teaspoon lime juice
2 tablespoons capers with juice
2 teaspoons garlic, minced
1 cup red onions, medium dice
2 tablespoons parsley, finely chopped
dash hot pepper sauce
  romaine lettuce
Chill shrimp in a large bowl. Combine vinegar, oil, mustard, lime juice, capers, garlic, onions, parsley and hot sauce in a small bowl. Pour marinade over shrimp and mix well. Refrigerate, covered, for 6-8 hours or overnight stirring occasionally. To serve, arrange shrimp on romaine leaves and serve with extra dressing.

4 servings

Nutritional Value Per Serving:
Calories 444, Calories From Fat 260, Total Fat 30g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 332mg, Total Carbohydrate 7g, Protein g, Omega-3 Fatty Acid 0.5g

Look for "Fresh from Florida" ingredients at your grocery store.

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