Most shrimp and snow pea salads lean Asian. I wanted something more classic—something that would sit comfortably next to a chilled Vichyssoise.

The result is a Riviera-inspired salad with subtle Mediterranean flavors. Clean, bright, and very cold.

Snow peas and kiwi aren’t traditional, but they bring texture and lift. If you prefer a more classic approach, substitute green beans and orange segments.

This is a composed dish. Nothing heavy. Nothing competing. Just a few well-chosen elements doing exactly what they should.

Serves 4

Ingredients

Shrimp & Salad

• 1½–2 lbs shrimp, peeled and deveined
• 6 oz fresh snow peas
• 1–2 kiwis, peeled and chopped
• 5–6 radishes, thinly sliced

Poaching Liquid

• 4 cups water
• 1 cup white wine
• 1 tsp salt
• 10 peppercorns
• 4 bay leaves
• Small bunch fresh parsley

Pickling Marinade

• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil
• ¼ cup chopped parsley
• 2 shallots, thinly sliced
• Zest and juice of 1 lemon (about ¼ cup juice)
• 2 tbsp mashed garlic (about 5 cloves)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp red pepper flakes
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Poach the Shrimp

Bring the poaching liquid to a gentle simmer and let it cook for several minutes to develop flavor.

Add the shrimp and poach briefly—about 1 minute, just until opaque. Do not overcook.

Drain, then chill thoroughly. Do not rinse. Pat dry.

2. Pickle the Shrimp

Combine the cooled shrimp with the marinade (a quart mason jar works well).

Refrigerate for at least 2 hours, turning occasionally. Overnight is even better.

3. Prepare the Snow Peas

Blanch in salted boiling water for 45 seconds.

Shock in cold water, drain, and dry thoroughly. Julienne into thin strips.

4. Assemble the Salad

Combine snow peas, radishes, and kiwi.

Season lightly with:

• salt
• cracked pepper
• a small drizzle of olive oil

This is not a heavily dressed salad—just enough to bring it together.

5. Plate

Spread the vegetable mixture on a well-chilled platter.

Lift the shrimp out of the marinade and arrange over the top. Spoon over just enough of the pickling liquid to coat and gloss—do not flood the plate.

Finish with:

• lemon wedges
• a light drizzle of olive oil
• coarse sea salt and cracked pepper

Serving Notes

Everything should be very cold. Chill the platter. Chill the plates.

This is a deliberate dish—sharp, clean, and restrained. The garlic carries it. The acid keeps it alive. The herbs bring it together.

What to Serve With It

Keep it simple and quiet.

• Vichyssoise is a natural pairing—cold, smooth, and complementary. (I riffed off of Anthony Bourdain’s recipe, but Julia’s recipe is mighty fine, as is the old one in the Sunset Magazine cookbook.)
  That said, I would not serve this with a potato dish as well—choose one or the other.

Potato Options (choose one, not both)

• Crisp potato galettes or Rösti
• Pommes frites with a light aioli

Optional Addition (for those hungrier folks)

• A simple rolled omelet with herbs

Up for Some Crunch?

• Okra chips
• Toasted baguette with butter and seasoning

What to Avoid

• Additional salads
• Strong flavors
• Heavy or creamy hot dishes  

This dish does not want competition.

Wine Pairing

Stay in the same lane as the food: crisp, cold, and restrained.

Primary Pairings

• Prosecco
• Sauvignon Blanc
• Riesling (dry or off-dry)

Additional Options

• Albariño
• Picpoul de Pinet
• Chablis

All should be well chilled. High acid, clean finish, no heaviness.

Non-Alcoholic Pairings

Same idea—clean, cold, and unobtrusive.

Sparkling Water : A squeeze of lemon is great.

Iced Teas

• Green tea (lightly brewed)
• White tea
• Mint tea (chilled, unsweetened)

What to Avoid

• Sweet drinks
• Heavily flavored sparkling waters

Final Thought

This is a study in restraint.

Cold temperature, clean flavors, and a deliberate hand with the marinade. The garlic is not shy. The acid does its job. The rest is about trusting the balance you’ve already built.

Let the ingredients do the talking, and adjust with salt, pepper, lemon, or a touch more olive oil as you taste.

We had this with vichyssoise and cucumber/butter sandwiches for the Kentucky Derby 2026.

Stay briny,

–Stacey