This was a hit at our 4th of July party. So easy, do ahead, and forget it! I might omit the fennel seed next time, it was a little overpowering.
Marinated Shrimp 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.
More From Cooking Light
Total: 8 Hours, 43 Minutes
- Calories: 289
- Fat: 12.2g
- Saturated fat: 1.8g
- Monounsaturated fat: 7.1g
- Polyunsaturated fat: 2.1g
- Protein: 35.5g
- Carbohydrate: 8.2g
- Fiber: 1.1g
- Cholesterol: 259mg
- Iron: 4.6mg
- Sodium: 501mg
- Calcium: 109mg
- 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
- 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.
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