Tangy Shrimp Salad with Cucumber, Dill and Fennel
By Lana Granfors
By Lana Granfors
Photo by Kara Stewart
This shrimp salad’s a snap to fix, and is perfect for lunch or as a light dinner on these hot summer days. Summer days also call for family and friends gathering together, and this would make a great potluck addition served on a bed of lettuce, or pile it high on a pretty dish and you have a nice refreshing appetizer for any summer barbecue. I like to poach fresh shrimp, but cooked shrimp is an easy substitution (see note).
INGREDIENTS FOR POACHED SHRIMP
2 lemons, juiced
2 T sea salt or kosher salt
3 bay leaves
4 T chopped parsley
2 pounds jumbo, shell-on shrimp (see note in directions)
INGREDIENTS FOR SALAD
2 lemons, zested, juiced and divided (reserve zest)
2 fennel bulbs, sliced crosswise ¼-inch thick, reserving 3 T fronds, chopped
1 English cucumber, unpeeled, sliced ¼-inch thick
1 small red onion, very thinly sliced into rings
¹⁄³ cup olive oil
½ cup fresh dill, chopped
1 tsp. red pepper flakes
1 T finely grated lemon zest
Salt and fresh ground black pepper, to taste
Prep time: 20-30 minutes
Cool time: 10 minutes
Total time: 30-40 minutes
STEP 1: Fill a large pot with about a half-gallon of water. Add the juice of 2 lemons, salt, bay leaves and parsley; stir and bring to a boil. Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 3-5 minutes, or until the shrimp are bright pink and the tails have curled.
STEP 2: Using a slotted spoon, remove the shrimp from the poaching liquid and cool. Once cool, peel and devein shrimp and place in a large bowl.
STEP 3: Add sliced fennel, chopped fennel fronds, cucumber, red onion, and juice of one lemon and toss to combine. Add dill, pepper flakes, and lemon zest and toss again; season with salt, pepper and the remaining lemon juice. Drizzle with oil and toss to coat.
NOTE: A shortcut would be to purchase cooked shrimp, shells removed, to use in place of poaching fresh, raw shrimp. If frozen, allow to thaw completely, then rinse and drain well.