Shrimp and Fennel Salad
When you need a light and fresh meal, Grapefruit & Fennel Salad with Shrimp is your 20 minute dinner winner. It’s somehow both healthy and indulgent at the same time!
Sometimes, deep in the season of winter comfort food, I just need a break. I crave a lighter dinner that doesn’t necessarily reflect the outside temperature, but makes me feel great.
This Shrimp and Grapefruit Fennel Salad is my favorite “reset meal” at this time of year.
Not only does it take advantage of peak season grapefruit and the natural flavor pairing of shrimp and citrus, but it literally comes together in 20 minutes or less. No exaggeration, just zesty culinary magic!
Why you’ll love this Shrimp Fennel Salad Recipe
- This is probably one of the quickest dinners you’ll ever make. The shrimp takes just 5 minutes to roast, and you can make the salad and dressing while the oven preheats and the shrimp cooks. You should be in an out of the kitchen in 20 minutes, tops.
- It’s a very healthful dinner, but tastes like an indulgence thanks to the ingredients. I don’t know about you, but fennel feels fancy to me!
- You can make a double batch of the versatile Dijon and honey dressing and use it for other salads throughout the week!
Citrus Fennel Salad ingredients
- shrimp – you’ll need 1 pound of 26-30 count peeled and deveined shrimp for this recipe. You can use larger or smaller shrimp, but the cooking time will need to be adjusted.
- fennel – brings a crisp and anise-like flavor to the dish, naturally complementing the grapefruit and shrimp.
- grapefruit – the star seasonal ingredient, offering a burst of tart sweetness.
- olive oil – prevents the shrimp from sticking to the pan, and also forms the backbone of the salad dressing.
- chili powder and paprika – adds a depth of flavor and smoky undertone to the shrimp, which will pair nicely with the grapefruit.
- white wine vinegar – the acidic component of the salad dressing.
- Dijon mustard – helps emulsify the oil and vinegar together in the dressing.
- honey – adds sweetness and also helps emulsify the dressing.
- shallot – just a tablespoon of minced shallot will add a ton of complexity to this dish.
- grapefruit zest – enhances the citrus essence of the dish.
- salt and pepper – seasons the dressing to perfection.
- fresh parsley and flaky sea salt – for finishing the dish.
How to make Fennel Salad
- SHRIMP. Preheat your oven, then toss the shrimp together with the oil and spices. Spread the shrimp on a rimmed baking pan and roast until they are cooked through.
- DRESS THE FENNEL. While the shrimp are cooking, make the dressing by whisking the vinegar, mustard, honey, shallot, grapefruit zest, salt, pepper and remaining oil together until smooth. Add the fennel to the dressing and toss until well combined, then let stand at room temperature.
- GRAPEFRUIT. Once the shrimp is cooked, add the grapefruit to the fennel mixture and toss until combined.
- SERVE. Serve the shrimp with the salad. Garnish with parsley, sea salt and chopped fennel fronds, if you’d like.
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Citrus Fennel Salad Variations
- MANGO TANGO – Add some sliced or diced mango for a tropical twist.
- AWESOME AVOCADO – Include some slices of creamy avocado to add a luscious texture to the salad.
- COUSCOUS COMBINATION – Add a layer of couscous or quinoa to your plate to bulk up this dinner.
Fennel Salad Recipe Home Chef Tips
- Shrimp are cooked when they reach 140 degrees F in the thickest part. Use an instant read thermometer to make sure your shrimp don’t get overcooked.
- Add the grapefruit to the fennel mixture JUST before serving. If you let it sit too long, the salad could get watery.
- When slicing the fennel, be sure to remove the tough inner core of the bulb.
What to serve with Shrimp and Grapefruit Fennel Salad
- STARCHY SIDE – Add some carbs by pairing this recipe with quinoa, couscous or mini Hasselback potatoes.
- CRUSTY BREAD – A hunk of bread is perfect for mopping up every last drop of the delicious dressing. No knead bread is one of my favs.
- COLD COCKTAIL – Buy a few extra grapefruit and serve this meal with a grapefruit and vodka.
How to store Citrus Fennel Salad
This salad is best eaten immediately after it is put together. Leftovers may be refrigerated up to 1 day, but the fennel may get soggy and watery.
If you don’t plan on eating the entire recipe at one time, I recommend to refrigerate the components (fennel, grapefruit, dressing, shrimp) in separate containers and then toss together right before serving.
Grapefruit and Shrimp Fennel Salad
When you need a light and fresh meal, Grapefruit & Fennel Salad with Shrimp is your 20 minute dinner winner. It’s somehow both healthy and indulgent at the same time!
Ingredients
- 1 pound 26-30 count peeled and deveined shrimp patted dry
- 3 tablespoons extra virgin olive oil divided
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon minced shallot
- ½ teaspoon grapefruit zest
- Pinch of kosher salt and ground black pepper
- 2 medium fennel bulbs peeled, cored and thinly sliced (reserve fronds for garnish)
- 2 grapefruit peeled and segmented
- Torn fresh parsley leaves for garnish optional
- Flaky sea salt for garnish optional
Instructions
- Preheat oven to 400 degrees F. In medium bowl, toss shrimp with 1 tablespoon oil, chili powder and paprika until shrimp are evenly coated in oil and spices. Spread shrimp on rimmed baking pan in single layer; transfer to oven and bake 5 minutes or until shrimp are cooked through.
- Meanwhile, in large bowl, whisk vinegar, mustard, honey, shallot, grapefruit zest, salt and pepper and remaining 2 tablespoons oil until smooth. Add fennel and toss until well combined. Let stand at room temperature 10 minutes.
- Add grapefruit to fennel mixture and gently toss until combined.
- Serve shrimp with salad. Garnish salad with parsley leaves, sea salt and/or chopped fennel fronds, if desired.
Notes
- MANGO TANGO – Add some sliced or diced mango for a tropical twist.
- AWESOME AVOCADO – Include some slices of creamy avocado to add a luscious texture to the salad.
- COUSCOUS COMBINATION – Add a layer of couscous or quinoa to your plate to bulk up this dinner.
Calories: 303kcal, Carbohydrates: 28g, Protein: 26g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 245mg, Potassium: 990mg, Fiber: 6g, Sugar: 18g, Vitamin A: 1866IU, Vitamin C: 55mg, Calcium: 164mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.
I try always with shrimps (other seafood) to use citrus, I like lemon or lime, but I never thought of using grapefruit. This is an interesting idea, I need to try. Thanks Lori)
Thanks Jane. I hope you get a chance to try this recipe!
This is genius!
I tried the same recipe before without the grapefruit zest.
Thanks for sharing your dish, I will definitely try it this coming weekend.
Thanks for stopping by, Jane!