A simple, light, and quick-to-prepare dish, suitable for all occasions, even for Christmas celebrations, as an appetizer for your seafood menus. The shrimp, orange, and fennel salad is very easy to make; just clean the shrimp and cook them briefly in a pan before adding them to the fennel and oranges. You can present the salad on a beautiful serving platter or in a simple bowl, depending on the occasion you are preparing it for… in any case, you will make a great impression in just a few minutes!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: All Seasons
- Energy 113.12 (Kcal)
- Carbohydrates 9.88 (g) of which sugars 8.35 (g)
- Proteins 11.94 (g)
- Fat 2.86 (g) of which saturated 0.35 (g)of which unsaturated 0.04 (g)
- Fibers 3.53 (g)
- Sodium 307.41 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz shrimp
- 1 fennel
- 2 oranges (untreated)
- basil (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Serving Platter
- Pan
- Citrus Juicer
- Cutting Board
Preparation
Shell the shrimp, remove the black vein and rinse them under running water. If you have fresh shrimp, you can leave the heads, or save them for other recipes.
Place the cleaned shrimp in a pan with a drizzle of oil. Cook them over high heat, adding a pinch of salt and pepper, for 3-4 minutes. Then turn off the heat and let them cool slightly.
Rinse the fennel well and cut it into thin slices.
Squeeze the juice of half an orange, slice the remaining oranges. If you like, you can remove the peel or leave it on.
In a small bowl, emulsify the orange juice with a drizzle of extra virgin olive oil, salt, and pepper.
Take a serving plate and arrange the fennel, orange slices, and shrimp. Pour over the freshly prepared dressing and garnish with a few leaves of basil or other herbs of your choice.
Your shrimp, orange, and fennel salad is ready, perfect for festive occasions as a tasty appetizer.
Tips and Notes
Use medium-sized shrimp, preferably fresh (defrosted ones are also fine, as long as they are of excellent quality). Cook them for just a few minutes so they remain tender.
If you don’t have untreated oranges, peel them and optionally cut the segments cleanly.
You can add Taggiasca olives if you like them.
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