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Shrimp Salad with Cucumber and Fennel



 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

? cup olive oil

½ cup small dill sprigs


Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.

Peel and de-vein 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.

Do Ahead: Salad can be made 4 hours ahead. Cover and chill.