Pickled Shrimp Avocado Salad
User Reviews
5
Pickled Shrimp Avocado Salad
Description
This salad begins by boiling raw peeled shrimp briefly in water seasoned with Old Bay, cooking them just until pink and tender. Meanwhile, a flavorful marinade is whisked together with olive oil, freshly squeezed lemon juice, red wine vinegar, finely chopped parsley and dill, kosher salt, red pepper flakes, celery seed, allspice, and minced garlic. The cooked shrimp, corn kernels, thinly sliced red onions, and lemon slices are combined in a sealed container with this mixture and refrigerated for at least six hours or overnight to pickle.
When ready to serve, thinly sliced avocado is arranged on a plate and the marinated shrimp and vegetables, along with the infused dressing, are spooned on top. The result is a vibrant salad where the acidity and herbs from the marinade complement the sweet shrimp and creamy avocado. This salad works well as a light lunch or appetizer, highlighting the freshness of seafood with a tangy, aromatic accompaniment.
This recipe was adapted from Saveur.
Ingredients
- 2 tablespoons Old Bay seasoning
- 1 pound Shrimp raw, peeled and deveined
- 1 cup olive oil
- 1/3 cup lemon juice freshly squeezed
- 2 tablespoons red wine vinegar
- 1/4 cup flat-leaf parsley finely chopped, packed leaves
- 1 dill handful, fresh
- 1 tablespoon kosher salt
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon celery seed
- 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 avocado thinly sliced
Instructions
- Fill a large pot with at least 6 cups of water and add the Old Bay seasoning. Bring it to a bowl and add the shrimp. Boil for just about 2 minutes, until the shrimp turns pink.
- In a bowl, whisk together the olive oil, lemon juice, vinegar, parsley, dill, salt, pepper flakes, celery seeds, allspice and garlic.
- In a mason jar or large dish that can be sealed, place the shrimp, corn and onions. Add the lemon slices. Pour the mixture over top and let sit in the fridge for at least 6 hours, or overnight. I wouldn't do too much longer before serving.
- To make the salad, slice an avocado (or 2, or 3!) thinly and place it on a plate. Spoon the pickled shrimp (with the oil as dressing!) over top and serve.
Notes
- The shrimp should be boiled only until they turn pink to avoid toughness.
- Refrigerate the shrimp mixture for at least 6 hours or overnight to ensure the flavors develop well without losing texture.
- Serve the salad by layering the pickled shrimp mixture over thinly sliced avocado for a pleasing balance of creamy and tangy flavors.
User Reviews
Overall Rating
5
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