Shrimp salad with cucumber and fennel
Indulge in a flavorful blend of succulent shrimp, crisp cucumber, and aromatic fennel. This refreshing salad is a delightful symphony of tastes and textures.
Ingredients:
- 910g 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
Instructions:
- Simmer shrimp in a large pot of salted water until they turn bright pink and are fully cooked, which should take around 3 minutes. Once done, drain the shrimp and allow them to cool down.
- Remove the shells and veins from the shrimp, then place them in a spacious bowl. Mix in fennel, fennel fronds, cucumber, onion, and lemon juice, and gently stir to blend everything together. Season with salt and pepper. Drizzle some oil over the mixture and toss until everything is coated. Add dill and lemon zest, and toss once more. Adjust the seasoning with more salt, pepper, and lemon juice according to your taste. Just before serving, sprinkle some extra pepper on top.
- If you prefer, you can prepare the salad 4 hours in advance. Simply cover it and keep it refrigerated until serving.
Summary:
- Calories: 1657 kcal
- Fat: 78 g
- Protein: 192 g
- Carbs: 61 g
- Potassium: 5051 mg
- Magnesium: 459 mg