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Tangy Shrimp Salad with Cucumber, Dill and Fennel

Jun 21, 2017 11:00AM ● Published by Lana Granfors

What's Cookin'

By Lana Granfors
Photo by Kara Stewart
July 2017

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).



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)


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.

Food+Dining, In Print, Today Tangy Shrimp Salad with Cucumber, Dill and Fennel
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