Shrimp Salad With Cucumber And Fennel

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  • 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
  • 1/4 cup fresh lemon juice or more
  • Coarsely ground black pepper
  • 1/3 cup olive oil
  • 1/2 cup dill sprigs


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