Name: Shrimp Salad with Cucumber and Fennel
Prep time: 10 min
Cook time: 8 min
Yield: 5-6
Ingredients: 1 Pure Flavor ® Long English Cucumber, sliced ¼ inch thick; 1 lb shrimp, shell on; 1 small fennel bulb, sliced into ⅛ inch thick, some fronds set aside; 1 small red onion, very thinly sliced; 1 tbsp finely grated lemon zest; ¼ cup fresh lemon juice, or more to taste; Coarsely ground black pepper; ⅓ cup olive oil; 2 tbsp small dill sprigs; Salt, to taste

Recipe Rating

Preparation

10 minutes

Cook Time

8 minutes

Serves

5-6

Cooking Level

Easy

Ingredients

1 Pure Flavor^® Long English Cucumber, sliced ¼ inch thick
1 lb shrimp, shell on
1 small fennel bulb, sliced into ⅛ inch thick, some fronds set aside
1 small red onion, very thinly sliced
1 tbsp finely grated lemon zest
¼ cup fresh lemon juice, or more to taste
Coarsely ground black pepper
⅓ cup olive oil
2 tbsp small dill sprigs
Salt, to taste

Directions

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. Peel and devein shrimp, leaving tail on and place in a large bowl.

Step 2

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.

Step 3

Add dill and lemon zest and toss again; season with more salt, pepper, and lemon juice, if desired.

Step 4

Salad can be made ahead. Cover and chill.

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Shrimp Salad with Cucumber and Fennel