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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Shrimp Salad with Blood Oranges and Slivered Fennel

U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.

Cooking Light APRIL 2009

  • Yield: 4 servings


  • 1/4 cup fresh blood orange juice (about 1 orange)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
  • Cooking spray
  • 3 blood oranges, peeled and cut crosswise into thin slices
  • 2 cups thinly sliced fennel bulb (about 1 small)
  • Chopped fennel fronds (optional)


1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.

2. Prepare grill to medium-high heat.

3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.

4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 329
  • Fat: 9.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 36.3g
  • Carbohydrate: 22.2g
  • Fiber: 4.9g
  • Cholesterol: 259mg
  • Iron: 4.6mg
  • Sodium: 570mg
  • Calcium: 178mg

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Shrimp Salad with Blood Oranges and Slivered Fennel Recipe