This pickled shrimp salad is refreshing, like Southern ceviche

Southern Kitchen
Pickled Shrimp Salad

About the recipe

This easy, set it and forget it shrimp dish is a lovely and fresh addition to any summer-time gathering or potluck. 

Serves: 10-14

Hands On Time: 20 minutes

Total Time: 6 hours and 0 minutes


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.