Pickled Shrimp and Satsuma Salad

Prepare this dish several hours in advance or ideally the day before to let all of the flavors penetrate the shrimp. This recipe was adapted for Louisiana satsumas by Marty Young, director of the Pioneer Heritage Center with seven historic buildings (including a chapel, a general store, and a working blacksmith shop) at LSU Shreveport, inspired by a recipe in Saveur magazine.




Pickled Shrimp and Satsumas

Marty Young’s pickled shrimp and satsuma salad.
Elsa Hahne

Please buy local, Louisiana ingredients—Satsumas had a 2018 farm-gate value of $6 million, with commercial production in 24 parishes.

“I routinely adapt recipes to use Louisiana ingredients to support our local area and industry and keep people employed in our state,” Marty Young said. “My fascination with satsumas started after I had a roommate who would do produce swaps between where he worked and different LSU AgCenter locations around the state. Also, I’m big on not wasting stuff—that’s my pioneering side—and when my wife’s uncle from Harvey, Louisiana would bring up three big bags of satsuma oranges around Christmas and I eventually couldn’t eat another one, I started coming up with recipes. My thought is, if you can pickle something and eat it later, so be it.”


Pickled Shrimp and Satsuma Salad

(Serves 6-8)
2 pounds head-on Louisiana shrimp
3 Louisiana satsumas, peeled and sliced
1 cup lemon juice (from about 1 dozen lemons)
½ cup extra virgin olive oil
¼ cup plus 1 tablespoon white wine vinegar
¼ cup finely chopped parsley
½ teaspoon celery seed
½ teaspoon red pepper flakes
¼ teaspoon ground allspice
2 fresh or 4 dried bay leaves
4 garlic cloves, minced
½ medium red onion, thinly sliced or finely chopped
Hot sauce to taste
Salt to taste
Bring a large pot of salted water to a boil. Add shrimp, quickly bring back to a boil and cook until shrimp turn bright orange, about 2 minutes. (Do not overcook or the shrimp will become rubbery.) Drain and rinse with cold water. Peel shrimp, leaving tails on for presentation. Mix remaining ingredients (except salt) in a large bowl. Add shrimp and toss to coat. Cover with plastic wrap or lid and set in the refrigerator for several hours or overnight. To serve, sprinkle with kosher salt.



Elsa Hahne
LSU Office of Research & Economic Development