Shrimp Salad with Cucumber and Fennel
A refreshing seafood salad featuring succulent shrimp, crisp fennel, and cucumber in a bright citrus dressing. Perfect for warm weather dining, this elegant dish combines fresh herbs and zesty lemon flavors.
6 servings
4 hr 30 min
Ingredients
- •2 pounds small shell-on shrimp
- •1 to taste Kosher salt
- •2 bulbs fennel bulbs
- •1 whole English hothouse cucumber
- •1 whole small red onion
- •1 tablespoon finely grated lemon zest
- •¼ cup fresh lemon juice
- •1 to taste Coarsely ground black pepper
- •⅓ cup olive oil
- •½ cup small dill sprigs
Cooking Instructions
- 1.
Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
15 min
- 2.
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.
15 min
- 3.
Salad can be made 4 hours ahead. Cover and chill.
240 min
