After the Christmas holidays, you need to think about something light to cleanse yourself from the holiday indulgences. I thought of a fresh Shrimp Salad. It is a quick and easy recipe to prepare for those who have little time to spend in the kitchen, to be served as an appetizer or even as a single dish. The combination of all the ingredients may seem a little unusual, but I assure you they are fabulous together. Here are more ideas for an appetizer, a second course or, as I already mentioned, a main dish.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Shrimp Salad Ingredients
- 14 oz peeled shrimp, frozen (or fresh)
- 1 orange
- 2 fennel bulbs
- 5 oz black olives
- 5 oz green olives
- 1 lemon juice
- to taste extra virgin olive oil
- salt
Shrimp Salad Steps
If using frozen shrimp, remove them from the freezer and allow them to thaw at room temperature. If you have fresh ones, remove the heads, peel them, and with the help of a small knife, remove the black thread (the intestine) from their back.
Place them in a pot with water and let them simmer for about 5 minutes, or longer depending always on the size of the shrimp. Once the time is up, drain them and let them cool.
Wash the fennel, slice them thinly, then place them in a large bowl.
Peel the orange, remove the white part and cut it into large slices, then into cubes.
Place all the ingredients in the fennel bowl, add the shrimp, season with salt, extra virgin olive oil, and lemon juice, mix well and serve. You can also replace the lemon juice with wine vinegar or balsamic vinegar.
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If you can’t find shrimp, you can use prawns, scampi, or smoked salmon. To make this salad even richer, you can add celery, carrots, lettuce, or arugula as you like.
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