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Photo: Iain Bagwell Photo by: Photo: Iain Bagwell

Zesty Shrimp Salad

In Zesty Shrimp Salad, the brine is adapted to be more like a highly flavored marinade, making a tasty appetizer that's not too salty--and a favorite with party goers.

Coastal Living FEBRUARY 2012

  • Yield: Makes 8 to 10 appetizer servings
  • Prep time:25 Minutes
  • Chill:8 Hours
  • Total:8 Hours, 25 Minutes


  • 1 teaspoon black peppercorns
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 3/4 cup fresh lemon juice
  • 3/4 cup olive oil
  • 6 fresh thyme sprigs
  • 8 garlic cloves, thinly sliced
  • 4 bay leaves
  • 1 lemon, sliced
  • 2 pounds shrimp, peeled and deveined


1. Crush first 3 ingredients with a mortar and pestle (or place in a heavy-duty plastic bag, and crush with a meat tenderizer). Transfer to a large bowl; add sugar, kosher salt, and lemon juice, stirring until sugar and salt dissolve. Stir in oil and next 4 ingredients.

2. Cook shrimp in boiling water to cover 1 to 2 minutes or until pink. Drain; add to marinade, tossing to coat. Cover and chill 8 hours or overnight. Store 3 to 5 days in refrigerator, stirring occasionally. (The flavor gets more pronounced with time.)


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Zesty Shrimp Salad recipe