So I propose we enjoy this all spring and summer long.
Ooooh my heavens — this pickled shrimp is unbelievably good. It’s versatile, bright, and pretty on the plate. Bonus points for being gorgeous and easy.
I almost feel silly calling this a “salad” because all I did was slice an avocado.
Then I spooned the pickled shrimp mixture over the avocado slices — that’s it. So embarrassingly simple and so satisfying.
I’ve wanted to make pickled shrimp for ages. I paused on shrimp for a while during pregnancy and never fully regained the craving — until now. This recipe sounded incredible and lived up to my expectations.
This is one of those dishes you can happily serve at a Kentucky Derby party. I like sharing a few themed recipes every year since the Derby is a big deal around here. Mini grazing bites, a cold salad like this, and plenty of mint juleps make it festive.
Planning the party is half the fun: when do you officially start? Two hours before the race so people can sip cocktails and snack, or an hour before so everyone’s focused on the main event? Either way, this pickled shrimp fits perfectly into a short, flavorful menu.
Please come — all the mint juleps are on me.
About the pickled shrimp: this isn’t a long-term canning pickle. You let the cooked shrimp sit in the tangy, herb-filled mixture for a few hours to absorb flavor. Serve it on its own, with crusty bread, or piled on sliced avocado. The oil and juices make a simple dressing, so nothing else is necessary. It’s filling and bright.
I store mine in a jar because it’s compact in the fridge, but this is not a canning recipe. You can mix everything in a bowl and refrigerate. Warning: it’s highly snackable — you’ll find yourself sneaking bites straight from the bowl.
To add texture and more summer flavor, I included sweet corn, red wine vinegar, fresh dill and thinly sliced red onion, plus lemon slices to brighten everything. The combination feels like a little jar of summer.
I could honestly drink this marinade — it’s that tangy and delicious.
Pickled Shrimp Avocado Salad
Pin Recipe
Leave a Review »
Ingredients
- 2 tablespoons Old Bay seasoning
- 1 pound raw peeled and deveined shrimp
- 1 cup olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup packed flat-leaf parsley leaves finely chopped
- 1 handful fresh dill
- 1 tablespoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground allspice
- 4 cloves garlic finely chopped
- 2/3 cup sweet corn
- 1 red onion thinly sliced
- 1 lemon thinly sliced
- 2 avocados thinly sliced
Instructions
-
Fill a large pot with at least 6 cups of water and add the Old Bay seasoning. Bring to a boil and add the shrimp. Cook for about 2 minutes, until the shrimp turn pink, then drain and cool.
-
In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, dill, kosher salt, crushed red pepper flakes, celery seeds, ground allspice and garlic until combined.
-
Place the shrimp, corn and sliced red onion in a jar or large sealable dish. Add the lemon slices, pour the dressing over everything, seal, and refrigerate for at least 6 hours or overnight. Don’t let it sit much longer before serving for best texture.
-
To serve, thinly slice an avocado (or two), arrange on a plate, and spoon the pickled shrimp and some of the oil-dressing over the top. Serve immediately.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo to the Facebook page. I appreciate you so much!
It’s also my new favorite thing to look at!