Shrimp & Fennel Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

This classic Sicilian salad takes advantage of the citrus that flourishes on many parts of the island. Blood oranges bring sweetness and a dramatic color to the plate, and their zest adds a welcome tartness to the mix of shrimp and fennel.


  • 1 large bulb fennel (about 1 lb.), trimmed and thinly sliced, fronds reserved to garnish
  • ¼ cup extra-virgin olive oil


  • Soak fennel in cold water for 10 minutes; drain and set aside. Heat 2 tbsp. oil in a 12″ skillet. Add shrimp, season with salt and pepper, and cook, turning once, until evenly pink and cooked through, 3 minutes. Cool slightly, then toss with fennel, remaining oil, the blood orange zest, segments, and juice, the parsley, salt, and pepper. Garnish with reserved fennel fronds.