10 minutes
Cook Time
8 minutes
Cooking Level


  • 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


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.