Grilled Shrimp and Pickled Onions with a Shallot Vinaigrette

 A. Weaver || June 24, 2024

I love quick, light tasting meals during the scorching Northern California summers. This Grilled Shrimp and Pickled Onions with Shallot Vinaigrette packs tons of flavor and simplicity onto one dish. Making the vinaigrette is a key step and acts as the dish's flavor base. I like the combination of the charred shrimp and crunchy pickled onions, but you can tailor it to your favorite types of fresh or pickled vegetables.

Grilled Shrimp and Pickled Onions with a Shallot Vinaigrette

Recipe makes 1 to 2 servings. Total time 20 minutes (Prep: 15 minutes/ Assemblage 5 minutes). 

Special Cookware: Charcoal/Electric Grill or Cast-iron Grill Pan

Ingredients

Shallot Vinaigrette 

• 2 Garlic Cloves (Crushed)
• 1/4 cup Champagne Vinegar
• 1 Shallot (finely diced)
• 1 tbs Dijon Mustard
• 1 tbs Agave or Granulated Sugar
• 1 ts Cracked Black Pepper
• 1 ts Kosher Salt
• 1 ts Mustard Seeds (optional)

Shrimp

• 1 to 1.5 Pounds of Shrimp (Peeled and Deveined)
• 2 tbs Olive Oil
• 1 tbs Cracked Black Pepper
• 1 tbs Kosher Salt
• 1 ts Crushed Red Pepper Flakes

Pickled Onions 

• 1 Medium Red Onion
• 1/2 Cup White Vinegar
• 1/2 Cup Water
• 3 tbs Granulated Sugar
• 1 tbs Kosher Salt
• 1 tbs Crushed Red Pepper Flakes

Additional 

• 1/4 Cup Micro Greens
• French Baguette 
• Green Onions (Thinly Sliced)

Directions

Pickled Onions

1. Peel and thinly slice red onion and place in an air tight contain, such as a mason jar.
2. In a small sauce pan, combine vinegar, water, sugar, salt, and red pepper flakes. Bring the solution to a simmer.
3. Add vinegar solution to the onions. Once the vinegar solution cools, the onion's red pigment will turn the solution pink!
4. Place in the fridge and let cool completely.

Shallot Vinaigrette 

1. To a small mixing bowl, add the finely diced shallot, champagne vinegar, Dijon mustard, agave or granulated sugar, cracked black pepper, salt, mustard seeds (optional).
2. Whisk to combine and set aside. 

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1. Preheat a cast-iron grill pan on high heat or charcoal grill.
2. To a medium bowl, combine shrimp, olive oil, cracked black pepper, salt, and crushed red pepper flakes.
3.  Place the shrimp in the pan or on the grill (direct heat). Cook the shrimp for five minutes, flipping the shrimp half way through; or until the shrimp is no longer opaque. 
4. Remove shrimp and set aside.
5. It is time to build your plate!
1. Place shrimp on the plate.
2. Add microgreen (add as much or as little as your please)
3. Spoon over the shallot vinaigrette
4. Top with pickled onions
5. Garnish with green onions
6. Serve with grilled/toasted French bread crostini 

Hūlō! (Cheers!)

A. Weaver

Photo by A. Weaver