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Pickled Shrimp Salad

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22 Minutes Total time 20 Minutes Prep time 2 Minutes Cook Time 357 Calories 4 Servings


Allergens: Shellfish


  1. Heat a large covered saucepot of water to a boil over high heat. Fill a large bowl with ice water. Add shrimp to boiling water; cook 2 minutes or until opaque throughout. Transfer shrimp to ice water with slotted spoon; let stand 5 minutes and drain.
  2. Whisk vinegar, ¼ teaspoon salt and black pepper in a large bowl; whisking constantly, slowly drizzle in oil until emulsified. Add garlic, celery, onion, dill, crushed red pepper and shrimp; toss, cover and refrigerate overnight.
  3. Drain shrimp mixture; discard larger pieces of garlic and return to same bowl. Add Butter Bliss, fennel, lemon juice and remaining ¼ teaspoon salt; toss. Makes about 12 cups.

Tips & tricks

For less mess and a time-saver, use 1 pound of cooked shrimp and skip step 1.

Gluten-free Salads Shellfish Lunch Dinner

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