Pickled Shrimp Salad

Southern Kitchen
Pickled Shrimp Salad

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.

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.