Pickled Shrimp Salad Recipe

Prepare brine

In a small saucepan combine 1 cup distilled white vinegar, 1 cup water, 2 tablespoons sugar, 1 teaspoon kosher salt, 2 bay leaves, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon red pepper flakes, and 2 smashed garlic cloves. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, about 3–4 minutes.

Cool brine briefly

Remove the saucepan from heat and let the brine cool for 5 minutes so it is warm but not boiling-hot (this preserves shrimp texture). Add 3 fresh dill sprigs to the warm brine.

Combine shrimp and brine

Place 1 lb cooked small shrimp in a heatproof bowl or wide jar. Pour the warm brine and aromatics over the shrimp, pressing down so shrimp are fully submerged. Let cool to room temperature, then cover and refrigerate at least 1 hour and up to 8 hours. The shrimp will take on bright, tangy flavor; shorter time yields subtler pickling, longer time stronger pickled flavor.

Drain before using

When ready to assemble the salad, drain the shrimp from the pickling liquid in a fine-mesh sieve, discarding bay leaves and garlic. Reserve 1 tablespoon of the pickling liquid if desired to add an accent to the vinaigrette (optional). Flake the dill sprigs and discard woody stems.

While the shrimp pickles, prepare vegetables: wash and thoroughly spin or pat dry 6 cups mixed salad greens and place in a large salad bowl. Thinly slice 1 English cucumber, 4 radishes, and 0.5 red onion; halve 1 cup cherry tomatoes. Slice 1 avocado just before serving to avoid browning and set aside on a plate. Add the prepared cucumber, radishes, tomatoes, and sliced red onion to the bowl with the greens.

Lightly toss the salad greens and vegetables to evenly distribute.

Whisk together 2 tablespoons fresh lemon juice, 1 teaspoon sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. While whisking, slowly drizzle in 1/4 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. If reserved, whisk in up to 1 tablespoon of the pickling liquid for extra brightness (optional). Taste and adjust seasoning with more salt, pepper, or lemon as needed.

Dress the salad: Pour about half of the vinaigrette over the greens and vegetables and toss gently to coat. Add more vinaigrette to taste (you may not need all).

Add pickled shrimp: Gently fold the drained pickled shrimp into the dressed salad so shrimp are evenly distributed. Arrange sliced avocado on top, or toss gently to combine if preferred.

Finish and garnish: Sprinkle 2 tablespoons rinsed capers, 1 tablespoon chopped fresh dill, and 1 teaspoon lemon zest over the salad. Give a final gentle toss and transfer to a serving platter or individual plates.

Serve

Serve the pickled shrimp salad immediately so greens remain crisp. Leftover pickled shrimp can be refrigerated (separate from dressed greens) for up to 3 days.