Citrus Fennel Shrimp Salad

A salad I'm picking over a cheeseburger 🤩

It is no surprise that come January many people are looking to eat lighter after a few months of shameless eating at holiday parties filled with lots of rich & fatty foods — not mention sugar and sweets galore 🤩. While I am not personally big on constraining diets, I like to opt for some lighter options and this Citrus Fennel Shrimp Salad is light, bright, fresh, AND satisfying making it one of my favorites.

The whole recipe takes less than 30 minutes start to finish and can be prepped ahead of time and assembled a la minuté (as we’d say in culinary school.) And while at first glance this may strike you as a summery recipes (which it definitely can be as well) , citrus season is actually at its peak from late fall to late winter — making this is a seasonal dish!

Without further to do, let’s get into the recipe:

Citrus Fennel Shrimp Salad

Serves 4

Ingredients

• 1 lb shrimp, peeled (tail optional) and deveined

• 1 lemon, zested

• 2 tbsp olive oil

• 3-4 oranges, I like a variety of navel, cara cara and blood oranges

• 1 large fennel, halved and thinly sliced (fronds reserved for garnish)

• 1 shallot, thinly sliced

• 5 ounces/4-5 cups arugula, or swap your favorite greens!

• 1/4 cup reserved orange juice

• 1 tbsp dijon mustard

• 1 tsp honey

• 1/2 cup extra virgin olive oil

• Salt & Pepper

  

Full recipe details + tips and tricks below!!!