Pickled Okra and Shrimp Salad


1 (3-oz.) package boil-in-bag shrimp-and-crab boil

1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count)

1/2 cup sliced sweet-hot pickled okra

1 (4-oz.) jar diced pimiento, drained

1/3 cup mayonnaise

3 tablespoons minced red onion

1/2 teaspoon lime zest

3 tablespoons fresh lime juice

1/4 teaspoon pepper

1/8 teaspoon salt

3 large avocados, sliced


1. Bring 8 cups water to a boil in a 3-qt. saucepan; add crab boil, and cook five minutes. Add shrimp; cover, remove from heat, and let stand 10 minutes or just until shrimp turn pink. Drain and cool 10 minutes.

2. Meanwhile, combine pickled okra, diced pimiento, and next 6 ingredients. Add shrimp, and serve immediately with avocado slices, or cover and chill until ready to serve.

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