Smoky Pickled Shrimp Salad
Author: 
 
Makes 4 servings
Ingredients
  • 2 quarts water
  • ½ sweet or yellow onion, thinly sliced
  • 2 bay leaves
  • 6 black peppercorns
  • 2 tablespoons plus ½ teaspoon kosher salt, divided
  • 2 pounds head-on jumbo fresh shrimp, peeled and deveined (tails left on)
  • Pickling Liquid (recipe follows)
  • ½ red onion, thinly sliced
  • 1 small to medium mango, peeled, seeded, and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons roughly chopped fresh cilantro, divided
  • 1 ripe avocado, halved, pitted, and sliced about
  • ⅜ inch thick
  • ½ teaspoon smoked paprika
Instructions
  1. In a medium stockpot, bring 2 quarts water, sweet onion, bay leaves, peppercorns, and 2 tablespoons salt to a boil. Reduce heat, and simmer for 5 minutes. Using a slotted spoon or spider, remove solid ingredients from liquid. Bring to a boil. Carefully add shrimp; cover and turn off heat. Let stand for 10 minutes.
  2. Carefully place shrimp in a flat-bottomed dish. Pour Pickling Liquid over shrimp. Refrigerate overnight, carefully tossing shrimp after 3 hours.
  3. Carefully remove shrimp, and set aside, reserving Pickling Liquid.
  4. In a medium bowl, stir together reserved Pickling Liquid, red onion, and mango. Add oil, 1 tablespoon cilantro, and remaining ½ teaspoon salt, stirring to combine. Let stand for 5 minutes. Carefully add avocado and shrimp, gently tossing to combine.
  5. Divide salad among 4 small plates, leaving excess Pickling Liquid in bowl. Sprinkle with smoked paprika and remaining 1 tablespoon cilantro. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/smoky-pickled-shrimp-salad/