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Pickled Shrimp Salad

Serves: 10-14
Hands On Time: 
Total Time: 


2 lbs of peeled and deveined shrimp
1 sweet onion, thinly sliced
2 cloves of garlic, minced
2 lemons
1/2 cup white wine vinegar
1/4 cup of extra virgin olive oil
1/2 teaspoon of celery seed
1/2 teaspoon of coriander seeds
1/2 teaspoon of mustard seeds
1/2 teaspoon of red pepper flakes
6 bay leaves
2 tablespoons of sliced fresh chives
2 tablespoons of chopped fresh flatleaf parsley 
Kosher Salt and freshly ground black pepper


In a heavily salted pot of boiling water, boil the shrimp until just cooked through. Strain and shock in a bowl of ice water to stop the cooking.

In a mortar and pestle or grinder, crush the celery seed, coriander, mustard seed, bay leaves and pepper flakes into a course grind.

Mix all ingredients in a nonreactive bowl and season with salt and pepper.

Let rest in the fridge for the flavors to meld, 4-6 hours would be best (you may have to adjust the seasoning again after resting). Stir every hour or so.

Serve and enjoy.

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