Marinated Shrimp-And-Fennel Salad Recipe

Name: Marinated Shrimp-And-Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, divided; 1/4 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground pepper, divided; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons thinly sliced green onions; 1 to 2 tablespoons coarsely chopped fresh cilantro; 1 tablespoon fresh lemon juice; 1 teaspoon chopped fresh jalapeno pepper; 12 jumbo fresh shrimp; 6 cups water; 1/4 cup vodka; 1 medium-size fennel bulb, thinly sliced; 2 tablespoons fresh lemon juice; Garnish: cilantro sprigs

Servings: persons

1/4 cup extra-virgin olive oil, divided
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
2 tablespoons chopped flat-leaf parsley
2 tablespoons thinly sliced green onions
1 to 2 tablespoons coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh jalapeno pepper
12 jumbo fresh shrimp
6 cups water
1/4 cup vodka
1 medium-size fennel bulb, thinly sliced
2 tablespoons fresh lemon juice
Garnish: cilantro sprigs

1
Stir together 2 tablespoons olive oil, 1/8 teaspoon kosher salt, 1/8 teaspoon pepper, and next 5 ingredients in a medium bowl. Set aside.
2
Peel shrimp, leaving tails intact; devein, if desired. Set aside.
3
Bring water to a boil; dip shrimp in vodka, and add to boiling water. Cook 3 to 5 minutes or just until shrimp turn pink. Drain and plunge into ice water. Drain and pat dry with paper towels. Add shrimp to onion mixture; toss well. Cover and chill 2 hours.
4
Combine fennel, remaining olive oil, salt, and pepper, and 2 tablespoons lemon juice; toss well; cover and chill 2 hours.
5
To serve, spoon fennel mixture onto 2 individual serving plates. Arrange shrimp around fennel; drizzle remaining onion mixture over shrimp. Garnish, if desired.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, divided, 1/4 teaspoon kosher salt, divided, 1/4 teaspoon freshly ground pepper, divided, 2 tablespoons chopped flat-leaf parsley, and more.

Yes, Marinated Shrimp-And-Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Shrimp-And-Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions