Pickled Shrimp Salad
Nothing screams summer lunch more than this Pickled Shrimp Salad. Serve it cold out of the fridge for a delicious lunch by the pool,
Last summer my Mother in Law treated us to a delicious pickled shrimp salad she had bought at the seafood market by their house in Saint Simons Island, GA. I fell instantly in love with it. I’m not one to eat lots of raw onions, and lemon peel. But somehow this all just WORKS! It’s tangy, sweet, salty, and slightly bitter. It’s delicious served right away and even better cold after a few hours in the fridge. My husband and I just devoured it while visiting them.
When I got home to California I knew I wanted to recreate this delicious salad so I bought wild gulf coast shrimp from my local grocery store (frozen of course), and tried to recreate the salad from the notes I had taken on my trip. With the first batch I knew I had it. Try serving this Pickled Shrimp Salad at your next summer lunch paired with a loaf of crusty sourdough bread, and nice glass of crisp white wine.
Tips for Success
- Roast your peeled wild shrimp in the oven at 350 degrees for 12-15 minutes.
- Thinly slice your lemons and onions with a mandolin, like this handheld one from OXO.
- If your cherry tomatoes are on the larger size, try quartering them instead of halving.
- I use sweet vidalia onions instead of white or yellow onions.
- You can use seasoned or unseasoned rice wine vinegar.
Pickled Shrimp Salad
Ingredients
- 2 lbs wild shrimp (16-20 count)
- 1 cup quartered cherry tomatoes
- 2 tbsp capers drained
- 1 small Visalia onion VERY thinly sliced
- 1/4 cup parsley finely chopped
- 3 tbsp rice vinegar
- 3 tbsp extra virgin olive oil divided
- 1 tsp dried oregano
- 1 tsp sugar
- 1.5 tsp kosher salt (Morton's) divided
Instructions
- Preheat oven to 350 degrees. Peel shrimp and take off tails. Place on a parchment lined baking sheet and drizzle with 1 tbsp olive oil, 1/2 tsp salt and 1 tsp oregano. Bake for 12-15 minutes until cooked though .
- Cut your lemon in half. Thinly slice one half of the lemon using a knife or mandolin. Place in a large bowl. Juice the other half into the same large bowl.
- Thinly slice the onion and place it into the same bowl along with the drained capers, quartered tomatoes, parsley, rice wine vinegar, 2 tbsp olive oil, 1 tsp sugar, and 1 tsp kosher salt. Mix in the warm shrimp and toss together well. You can serve it as is or put it covered into the fridge for the flavors to meld together and serve cold.
Other Shrimp Recipes You Might Enjoy:
