pickled shrimp
Photo: Scott Suchman

Serves 8 to 10


  • 3 Tbsp. coriander seed
  • ¼ tsp. mustard seed
  • 1 finger length of fresh ginger
  • ½ cup onion, thinly sliced
  • 1 lemon, cut in half
  • Pinch of crushed red pepper
  • 2 bay leaves
  • 1½ cups white vinegar
  • ½ cup water
  • 3 cups shrimp (approximately 16-20, peeled and deveined)
Parsley oil:
  • 2 bunches fresh parsley
  • 2 Tbsp. walnut oil
  • 4 Tbsp. orange oil (see recipe below)
  • 1 Tbsp. grapeseed oil
  • Pinch of salt
Orange oil:
  • 1 whole orange
  • 1 cup canola oil


Make shrimp: Toast coriander, mustard seed, ginger, onion, lemon, red pepper and bay leaves in a small saute pan. Add vinegar and water to toasted spices and bring to a boil.

Pour hot boiling liquid over shrimp in a sterile container. (Any plastic or glass container with an airtight lid will do.) Cool at room temperature before chilling overnight. Pickle for a maximum of 2 days.

Make parsley oil: Blanch, shock and drain parsley with stems intact. Puree in blender with oils and a pinch of salt until smooth. Strain through a coffee filter and refrigerate overnight.

Infuse the orange oil: Peel orange, getting as little of the pith as possible. Warm oil to 150°. Turn off heat and add orange zest. Let sit at room temperature for 3-6 hours and then strain out orange peel.

When ready to serve, place pickled shrimp on a platter of arugula or other flavorful green, add salt and pepper to taste, and finish with a drizzle of parsley oil.