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Bon Appétit

Shrimp Salad with Cucumber and Fennel

By Alison Roman

4.8

(7)

Image may contain Dish Food Meal Animal Seafood Lobster Sea Life Clam Invertebrate and Seashell
Shrimp Salad with Cucumber and FennelPhoto by Juco

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

Recipe information

  • Yield

    8 Servings

Ingredients

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

Preparation

  1. Step 1

    Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.

    Step 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.

  2. Do Ahead

    Step 3

    Salad can be made 4 hours ahead. Cover and chill.

TagsSaladShrimpShellfishSeafoodFennelRoot VegetableVegetableCucumberDillHerbs & SpicesRed OnionOnionLemonCitrusFruitSideStarterDinnerNut FreeGluten FreeDairy FreeMake AheadPoachSummerSpringBon Appétit

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