• 1 hour 35 minutes (includes chill time)
  • Serves 4 as an appetizer, 2 as a light entrée

Each summer I find myself a new salad that I obsess over and make again and again. This fast favorite was the dish I put together after I received a box filled with some of the freshest produce from Sustainable Harvesters, a local farm in Hockley. Cucumber, baby celery, carrots, jalapeños, and red onion are quickly pickled in an oil-free Vietnamese citrus dressing along with some poached shrimp. Hard-boiled eggs, fresh orange, and a drizzle of quality olive oil are all that’s needed to take this salad to another level. This bright entrée salad offers it all: crunch, sweet, sour, and heat – the four tenets I hold so dear in my cooking. The good news is you can enjoy this easy, healthy, and elegant dish all year long, too – not just during summer.” – Nicole Routhier, Le Colonial

Le Colonial (Shrimp and Egg Salad with Pickled Vegetables)


Pickling Juice

  • 1/2 cup freshly squeezed orange juice
  • 1/3 cup distilled white vinegar
  • 2 Tbsp fresh lime juice
  • 3 Tbsp fish sauce
  • 2 Tbsp sugar
  • 2 tsp finely chopped garlic
  • 2 red Thai chilies, finely chopped
  • 1 tsp salt

Shrimp and Vegetables

  • 12 oz jumbo shrimp, peeled, deveined, and cut in half (lengthwise)
  • 2 tsp salt
  • 1 large seedless cucumber (about 12 to 14 oz), thinly sliced into rounds
  • 2 medium carrots, peeled, thinly sliced into rounds
  • 4 stalks celery, thinly sliced
  • 1/2 red onion, peeled, thinly sliced
  • 2 red or green jalapeños, thinly sliced into rounds
  • 1 cup tender celery leaves, coarsely chopped


  • 4 hard boiled eggs, each cut into 4 wedges
  • 2 small oranges, sectioned
  • extra-virgin olive oil



  1. Place all the ingredients for the dressing/pickling juice in a quart-size jar. Cover and shake vigorously to dissolve the sugar. Set aside.


  1. Fill a large bowl with ice water and set it aside.
  2. In a medium-size pot, bring 4 cups of water and 2 teaspoons of salt to a boil; turn off the heat and add the shrimp. Stir briefly, cover, and let steep for 10 minutes, or until the shrimp is just cooked through.
  3. Drain into a colander, and then plunge the shrimp into the bowl of ice water. After 5 minutes, drain shrimp and pat dry with paper towels.
  4. In a mixing bowl, toss the shrimp with half of the pickling juice. Cover and refrigerate until needed.

Pickled Vegetables

  1. In a mixing bowl toss the cucumber, carrots, celery, red onion, jalapeño peppers, and celery leaves with the remaining pickling juice. Cover and refrigerate until the vegetables are well chilled, about 1 hour.

Assemble the Salad

  1. Place the egg wedges and shrimp on a platter.
  2. Distribute the pickled vegetables over the shrimp and eggs, then spoon some pickling juice on top.
  3. Scatter the orange sections atop the salad.
  4. Lightly season with salt; drizzle with extra-virgin olive oil and serve.

Support Your Local Chef

Le Colonial

River Oaks

4444 Westheimer Rd, Suite G 140
Houston, TX 77027  |  Map

City Guide Details

Interested in submitting a recipe? Email Us.

Like PaperCity Dallas on Facebook

Beyond the magazine. Get more of Dallas’ top restaurant, real estate, society, fashion and art in your news feed.