SHRIMP AND FENNEL SALAD RECIPES

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SHRIMP SALAD WITH CUCUMBER AND FENNEL RECIPE | EPICURIOUS



Shrimp Salad with Cucumber and Fennel Recipe | Epicurious image

Poaching the shrimp with their shells on locks in their flavor.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Steps:

  • Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
  • Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
  • Salad can be made 4 hours ahead. Cover and chill.

SHRIMP SALAD WITH CUCUMBER AND FENNEL RECIPE | BON APPÉTIT



Shrimp Salad with Cucumber and Fennel Recipe | Bon Appétit image

Poaching the shrimp with their shells on locks in their flavor in this cucumber and fennel packed recipe.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise ¼-inch thick, fronds reserved
1 English hothouse cucumber, sliced ¼-inch thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
¼ cup (or more) fresh lemon juice
Coarsely ground black pepper
? cup olive oil
½ cup small dill sprigs

Steps:

  • Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
  • Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
  • Do Ahead: Salad can be made 4 hours ahead. Cover and chill.

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