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Marinated Shrimp Salad

Photo: Quentin Bacon; Styling: Anghard Bailey
Hands-on time 40 mins
Total time 8 hrs, 43 mins
Yield 8 servings (serving size: about 1 1/2 cups salad)
Offer this garlicky salad as a main-dish option, or set it out for a starter snack. You can reserve some of the feathery fennel fronds for a pretty garnish. Be careful not to overcook the shrimp--you want them just barely done so they won't become tough as they marinate.


  • 3 pounds large shrimp, unpeeled
  • 3 quarts water
  • 1 cup (3-inch) julienne-cut yellow bell pepper
  • 1 cup thinly sliced fennel bulb
  • 2/3 cup thinly sliced shallots
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup extra-virgin olive oil
  • 4 bay leaves

Nutrition Information

  • calories 289
  • fat 12.2 g
  • satfat 1.8 g
  • monofat 7.1 g
  • polyfat 2.1 g
  • protein 35.5 g
  • carbohydrate 8.2 g
  • fiber 1.1 g
  • cholesterol 259 mg
  • iron 4.6 mg
  • sodium 501 mg
  • calcium 109 mg

How to Make It

  1. Peel and devein shrimp, leaving tails intact; discard the shells.

  2. Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.

  3. Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.