Directions:
- Fill a large bowl with alternating layers of shrimp, onions, bell peppers and lemon slices.
- Combine the vinegar, water, salt, sugar, dry mustard, ginger, peppercorns, bay leaf and Tabasco sauce in a saucepan.
- Bring to a boil, cover and simmer for 5 minutes.
- Cool and strain.
- Add the oil and lemon juice, stirring to mix well.
- Pour the mixture over the shrimp and vegetables.
- Cover and refrigerate for 24 hours, stirring occasionally.
- Drain before serving.
- Serve in a bowl that is placed in another bowl filled with ice to keep the shrimp and veggies cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.68 Kcal (857 kJ) | ||
| Calories from fat | 122.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Cholesterol | 67.13mg | 22% | |
| Sodium | 505.24mg | 21% | |
| Potassium | 174.09mg | 4% | |
| Total Carbs | 9.2g | 3% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 10.49g | 21% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 7.8mg | 43% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 165.4 Kcal (692 kJ) | ||
| Calories from fat | 99.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 21% | |
|---|---|---|---|
| Cholesterol | 54.24mg | 22% | |
| Sodium | 408.26mg | 21% | |
| Potassium | 140.68mg | 4% | |
| Total Carbs | 7.44g | 3% | |
| Sugars | 2.02g | 10% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 8.48g | 21% | |
| Vitamin C | 19mg | 39% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 6.3mg | 43% | |
| Calcium | 33.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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