Shrimp Salad with Cucumber and Fennel Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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

Ingredients

8 Servings

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

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.
Do Ahead
Step 3
Salad can be made 4 hours ahead. Cover and chill.

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Summer fresh! Light and flavorful. Added thin rice noodles for body. Also sauteed the shrimp vs. boiling. Probably would add more garlic next time - I'm a flavor queen.
- Anonymous
- NYC
- 7/2/2019
SO GOOD! As slight modifications, I seasoned the shrimp with a garlic/herb mix and sauteed instead of boiling for a little extra flavor. I also chopped up and broiled some peaches to add a fruity/summery kick. Absolutely amazing!
- sweetdick420
- ATL
- 7/12/2018
This is very refreshing, perfect for summer. Easy and do-ahead.
- Anonymous
- San Francisco, CA
- 6/5/2017
Delicious! Even better after sitting a day. I served it on a bed of spinach and it's a full meal.
- _lola
- San Diego, CA
- 9/30/2015
pretty easy to throw together. little light for a main course but would make a nice refreshing appetizer as part of a summer barbecue while the main dish is cooking. perhaps a little spice would have punched up the flavor a bit more.
- gmarnech
- Las Vegas, NV
- 8/2/2015