Tuesday Tastings: Citrus, Fennel + Shrimp

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I didn’t realize how much seafood I normally eat until I got pregnant and had to start watching my mercury intake a lot more carefully. I’ve cut out the worst offenders altogether (swordfish and ahi, to name a couple), and I try to limit others to only once or twice a week. But ever since I found out that shrimp is super low on the mercury scale, it’s been my go-to seafood fix and I’ve been loving it straight off the grill tossed with linguine and olive oil or thrown into chilled salads like this one. This salad was born as a result of a new kitchen purchase (that I decided I needed after all the gadget recos in the comments on this post) – a handheld mandoline. I wanted to make a salad that made the most of my new tool’s ability to create perfect paper-thin slices – like these tiny seedless cucumbers and fennel bulb. I thought that grapefruit would add just the right amount of sweet/sour zing, avocado for necessary creaminess, and grilled shrimp to make it a substantial meal. This is definitely a salad I’m going to be making all summer…and probably for lunch today, in fact! Keep reading for the recipe… 

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Grapefruit, Fennel & Grilled Shrimp Salad

*4 servings

  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 15 large shrimp, peeled & deveined
  • 1 tablespoon olive oil
  • 1 large grapefruit, peeled and segmented
  • 1 English cucumber, thinly shaved crosswise on a mandoline
  • 1/2 large fennel bulb, halved, cored and thinly sliced crosswise on a mandoline
  • 1 avocado, peeled, pitted and thinly sliced
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped cilantro leaves
  • salt & freshly ground pepper
  1. In a small bowl, whisk lemon juice with olive oil, honey, salt and pepper to taste. Set vinaigrette aside.
  2. Toss shrimp with olive oil, salt & pepper. Preheat a grill pan over high heat and grill, turning once, 2 minutes per side. Let cool, then refrigerate until ready to use.
  3. Combine grapefruit, cucumber, fennel and avocado in a bowl. Season with salt and pepper, then toss very gently with a light amount of vinaigrette. Distribute between 4 plates, then pile 4 shrimp on top of each salad. Sprinkle chives and cilantro over top, and drizzle with a little more vinaigrette.

*images: Mike Bullock

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11 Responses to “Tuesday Tastings: Citrus, Fennel + Shrimp”

  1. Jess

    HOLY MOLY, Camille! Definitely making this. It looks and sounds amazing!

    Reply
  2. Alyssa

    Love the idea of combining the grapefruit with the shrimp–I can’t wait to try it!

    Reply
  3. Shannon

    Looks amazing! A mandoline is on my list. Which one did you end up getting?

    Reply
  4. franki durbin

    Sashimi was by far the most difficult sacrifice of pregnancy. As was seafood overall. I tend to eat lots of it… too much. Ceviche, sushi, pan seared {insert fish name here}, crab cakes… I love it all! Love this meal idea tho!

    Reply
  5. Debra Kapellakis

    YUM!

    Reply
  6. Marie

    Yum! This looks so good! :)

    Reply
  7. Bianca

    I made this for dinner tonight. Not only is it delicious, it is low in Weight Watchers Points!
    Thank you for sharing this wonderful recipe. I cant wait to make it for the next girls night!

    Reply

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