Poaching the shrimp with their shells on locks in their flavor.
Recipe information
Yield
8 Servings
Ingredients
2
pounds small shell-on shrimp
Kosher salt
2
fennel bulbs, sliced crosswise ¼-inch thick, fronds reserved
1
English hothouse cucumber, sliced ¼-inch thick
1
small red onion, very thinly sliced into rings
1
tablespoon finely grated lemon zest
¼
cup (or more) fresh lemon juice
Coarsely ground black pepper
⅓
cup olive oil
½
cup small dill sprigs
Need to make a substitution?
Preparation
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.
Step 2
Peel and devein shrimp and place in a large bowl. 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. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
Step 3
Do Ahead: Salad can be made 4 hours ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 180 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 24 Sodium (mg) 135