This Smoky Pickled Shrimp Salad by Chef Jeremy Conner is a vibrant, flavor-packed dish that combines Gulf shrimp with bold, citrusy, and smoky notes. Jumbo shrimp are gently poached and marinated overnight in a house-made pickling liquid made with Steen’s Cane Vinegar, smoked paprika, and garlic. The shrimp are then tossed with red onion, mango, avocado, and fresh cilantro for a refreshing, tangy salad with a hint of heat. Light yet complex, this Louisiana-inspired dish is perfect for warm-weather entertaining or a refreshing seafood starter with serious flavor.
Smoky Pickled Shrimp Salad
Author: Chef Jeremy Conner
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
- 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.
- Carefully place shrimp in a flat-bottomed dish. Pour Pickling Liquid over shrimp. Refrigerate overnight, carefully tossing shrimp after 3 hours.
- Carefully remove shrimp, and set aside, reserving Pickling Liquid.
- 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.
- Divide salad among 4 small plates, leaving excess Pickling Liquid in bowl. Sprinkle with smoked paprika and remaining 1 tablespoon cilantro. Serve immediately.
Pickling Liquid
Makes 1 cup
Ingredients
- 1 cup Steen’s Cane Vinegar
- 1 tablespoon smoked paprika
- 1 clove garlic, smashed
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne
Instructions
- In a small stockpot, bring all ingredients to a boil; turn off heat, and let cool completely.
