Pickled Shrimp Salad

Pickled Shrimp Salad

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This salad can be cooked on a stove or you can let it cook in the acid of the vinegar for two nights in the fridge. It keeps very well and the flavors just get better. 

Makes 5 cups


1/2 pound shrimp, peeled and deveined 

3 tablespoons mustard oil

Pinch of asafoetida

1 tablespoon minced garlic

2 tablespoons jaggery 

2 tablespoons ginger purée 

2 stalks kari leaves, chopped

1 1/2 teaspoons chili powder

1/2 teaspoon ground turmeric

2 tablespoons white vinegar

1/2 teaspoon ground cloves

1/2 cup sliced cucumber

1/2 cup sliced red onion

1/2 cup raw or toasted cashews 

2 tablespoons finely chopped cilantro


Heat the oil and add asafoetida, garlic, jaggery, ginger purée, kari leaves, chili powder, and turmeric. Let sauté in the oil for 2 to 3 minutes, until very fragrant.

Add white vinegar and let it come to a boil. Then add the shrimp and cook for 4 to 5 minutes, until shrimp is cooked.

Remove from heat and add ground cloves. Let cool in the fridge for at least 2 hours.

Once cooled, fold in cucumber, red onion and cashews. Garnish with cilantro and serve.

notes & variations

  • If you are going to cook the shrimp in acid, use 1/3 cup of white vinegar instead of 2 tablespoons. 

  • Use almonds or pine nuts in salad or honey instead of jaggery.

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