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Pickled Shrimp Avocado Salad
5 from 18 votes

Pickled Shrimp Avocado Salad

The Pickled Shrimp Avocado Salad combines shrimp poached in Old Bay-seasoned water with a bright, tangy marinade of lemon, red wine vinegar, olive oil, fresh herbs, and spices. Sweet corn, red onion, and thin lemon slices are added to the pickling mixture, infusing the shrimp with vibrant flavors overnight. The salad is finished by arranging slices of creamy avocado on a plate, topped with the pickled shrimp and dressing for a refreshing contrast of textures and tastes.

Total Time
1 d
Servings: 4
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a bowl, whisk together the olive oil, lemon juice, vinegar, parsley, dill, salt, pepper flakes, celery seeds, allspice and garlic.
  3. 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.
  4. 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.