Pickled Shrimp Salad

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


½ lb shrimp, peeled and deveined 

3 Tbsp mustard oil

Pinch asafoetida

1 Tbsp garlic, minced

2 Tbsp jaggery 

2 Tbsp ginger purée 

2 stalks kari leaves, chopped

1 ½ tsp chili powder

½ tsp turmeric

2 Tbsp white vinegar

½ tsp ground cloves

½ cup cucumber, sliced

½ cup red onion, sliced

½ cup raw or toasted cashews 

2 Tbsp cilantro, finely chopped


  1. Heat up the oil and add asafoetida, garlic, jaggery, ginger purée, kari leaves, chili powder, and turmeric. Let sauté in the oil for 2-3 minutes, until very fragrant. 
  2. Add white vinegar and let it come to a boil. Then add the shrimp and cook for 4-5 minutes, until shrimp is cooked. 
  3. Remove from heat and add ground cloves. Let cool in the fridge for at least 2 hrs. 
  4. Once cooled, fold in cucumber, red onion and cashews. Garnish with cilantro and serve. 


*If you are going to cook the shrimp in acid, use ⅓ cup of white vinegar instead of 2 Tbsp. 

ideas / variations

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