Best 9 Shrimp Salad With Cucumber And Fennel Recipes

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Shrimp salad with cucumber and fennel is a refreshing and flavorful dish, perfect for a light lunch or dinner. The combination of crisp cucumber, crunchy fennel, and succulent shrimp is a delightful balance of textures and flavors. This salad is not only delicious but also incredibly easy to make, requiring just a few simple ingredients and a few minutes of your time. With its vibrant colors and enticing aroma, this salad is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP SALAD WITH CUCUMBER AND MINT



Shrimp Salad with Cucumber and Mint image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 pounds medium shrimp, cleaned
1 cup fresh mint leaves
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 English cucumber, seeded and diced (about 1 1/2 cups)
1 lemon, zested
Salt and pepper

Steps:

  • Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
  • Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
  • In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
  • This will keep in the refrigerator in an airtight container for up to 2 days.

SHRIMP SALAD WITH CUCUMBER AND FENNEL



Shrimp Salad with Cucumber and Fennel image

Provided by Alison Roman

Categories     Salad     Kid-Friendly     Lunch     Shrimp     Fennel     Cucumber     Spring     Summer     Healthy     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Steps:

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

CITRUS SHRIMP SALAD



Citrus Shrimp Salad image

Provided by Ayesha Curry

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 large navel oranges
1 tablespoon heavy cream
1 tablespoon rice vinegar or white wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/4 pounds extra-large shrimp, peeled and deveined, tails removed
1/2 teaspoon Old Bay seasoning
Kosher salt
2 tablespoons extra-virgin olive oil
1 large ripe avocado, pitted and diced
1 Persian cucumber, thinly sliced into half moons
1 medium bulb fennel, trimmed, quartered, cored and very thinly sliced (on a mandoline or by hand), fronds reserved for garnish
2 heads butter lettuce, trimmed and torn into bite-size pieces

Steps:

  • For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
  • Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
  • For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
  • Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

CUCUMBER FENNEL SALAD



Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL AND CUCUMBER SALAD



Fennel and Cucumber Salad image

Make and share this Fennel and Cucumber Salad recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb fennel, julienned
10 small radishes, sliced
3 small cucumbers, cubed
1/4 cup olive oil
2 lemons, juice of
1/2 teaspoon of fresh mint, chopped
salt and pepper
1/2 teaspoon chives, chopped

Steps:

  • Toss fennel, radishes, and cucumber.
  • Whisk oil and lemon together.
  • Add mint, salt and pepper and whisk again.
  • Pour dressing over vegetables and toss.
  • Serve well chilled.

WARM SHRIMP AND FENNEL SALAD



Warm Shrimp And Fennel Salad image

Provided by Bryan Miller

Categories     easy, quick, salads and dressings, appetizer

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons sherry vinegar
6 tablespoons olive oil
1 1/2 teaspoons hot mustard
1 12-ounce bottle of beer
2 cloves garlic, peeled and bruised
5 sprigs fresh dill
Salt and pepper to taste
3 tablespoons olive oil
3 bulbs fresh fennel, sliced thin and cut into bite-size pieces
1 pound shrimp (about 15 medium size), peeled
1 teaspoon chopped fresh dill for garnish

Steps:

  • Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
  • Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
  • While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
  • Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams

CUCUMBER AND SHRIMP SALAD



Cucumber and Shrimp Salad image

Categories     Salad     Sauce     Side     Wedding     Salad Dressing     Shrimp     Cucumber     Raw     Boil

Yield serves 4 to 6

Number Of Ingredients 15

Dressing
1/4 cup fresh lime juice (about 2 limes)
3 1/2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons water
1 or 2 Thai or serrano chiles, finely chopped (optional)
2 to 2 1/4 pounds pickling (Kirby) or English cucumbers
1 carrot, peeled and finely shredded (page 51)
2 1/2 teaspoons salt
1 teaspoon sugar
1 boneless, skinless chicken breast, about 1/4 pound
1 boneless pork loin chop, about 1/4 pound
1/4 pound precooked bay or small salad shrimp
1/3 cup unsalted roasted peanuts, chopped
1 tablespoon sesame seeds, toasted (page 332) and crushed in a mortar

Steps:

  • To make the dressing, in a small bowl, combine the lime juice, sugar, fish sauce, water, and chiles and stir to dissolve the sugar. Set aside to develop the flavors.
  • Trim off the ends of each cucumber, and then halve lengthwise. Use a teaspoon to remove the seeds from each half (the English cucumbers will have few seeds). Cut the halves crosswise into slices a scant 1/8 inch thick. A razor-sharp knife or a Japanese Benriner slicer (page 22) produces the most attractive, uniformly thin slices. A food processor can be used but will yield less satisfactory results. Put the cucumbers and carrot in a large bowl, add 1 1/2 teaspoons of the salt and the sugar, and toss to mix. Set aside for 30 minutes to weep. A pool of juice will accumulate at the bottom of the bowl.
  • Drain the cucumbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible. Working in batches, wring out excess moisture in a nonterry dish towel: position a mound of the vegetables in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the cucumber yet not completely crush it. (The cucumber will become a beautiful translucent green, in marked contrast to the color of the carrot.) Return the vegetables to the bowl and fluff them up to release them from their cramped state. Set aside.
  • Trim any excess fat from the pork chop. Fill a small saucepan half full with water, add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. Drop in the chicken breast and pork chop. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork and chicken should be firm yet still yield a bit to the touch. Remove them from the pan. Reserve the light stock for another use or discard. When the pork and chicken are cool enough to handle, cut the pork into matchsticks, and shred the chicken with your fingers into thin pieces, pulling the meat along its natural grain. Let the pork and chicken continue to cool to room temperature and then add them to the vegetables.
  • Place the shrimp in a colander and rinse with cold running water, then press gently to drain well. Add the shrimp to the bowl of vegetables and meat.
  • Just before serving, add the peanuts and sesame seeds to the salad and toss to distribute evenly. Pour on the dressing and toss again. (If you don't want to bite into a piece of chile unexpectedly, strain the dressing over the salad.) Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
  • notes
  • You may ready the vegetables, pork and chicken, and shrimp a day in advance. Keep them in separate covered containers in the refrigerator, and return them to room temperature before tossing the salad. The dressing may be prepared several hours in advance.
  • For a lighter salad, omit the pork and/or chicken and double the amount of shrimp. Or, you may eliminate the shrimp and add more pork or chicken. Whatever you decide, include at least one of these elements, as they lend richness to the salad.
  • Special-Occassion Salads
  • If you ask the cook, "What's on today's menu?" and the response includes a gôi or nôm, you know it is a special occasion. Gôi and nôm typically refer to colorful salads of meat, seafood, vegetables, herbs, peanuts, and sesame seeds usually served as a separate first course, instead of a side dish. Both words refer to the same type of dish, with gôi the everyday term in southern and central Vietnam and nôm in the north.
  • These salads represent a careful balancing act among different flavors, colors, and textures, and a skilled Vietnamese cook runs through a mental checklist to make sure all three bases have been covered. One ingredient-vegetable, fruit, meat, fish, shellfish-usually makes up the bulk in the salad. If it naturally carries a lot of moisture, the first task is to expel the excess water, so that the ingredient will be relatively dry and crunchy. For example, cucumber and green papaya are tossed with salt and sugar to release their water and are then wrung out in a kitchen towel. Tiny raw silverfish are cooked and then drained. (Green cabbage is an exception, since it already has plenty of crunchiness and is not naturally moist.) Then the magic happens. When everything is combined, the main ingredient absorbs all of the other flavors like a sponge.
  • Vietnamese food aficionados may tell you that gôi comes in more complex guises, built from exotic ingredients such as raw fish and sauces made from fish innards and astringent bananas, than you will find in this chapter. They are right, but it is these simpler salads that regularly appear on most Vietnamese tables.

CUCUMBER AND FENNEL WITH ORANGE MINT DRESSING



Cucumber and Fennel With Orange Mint Dressing image

Make and share this Cucumber and Fennel With Orange Mint Dressing recipe from Food.com.

Provided by ksenko

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cucumber, peeled,halved,seeded,and diced
1 small fennel bulb, trimmed and finely slivered
1 granny smith apple, cored,quartered,and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons chopped walnuts, pan-toasted until golden
2 tablespoons fresh orange juice
2 tablespoons hazelnut oil or 2 tablespoons almond oil
1 tablespoon chopped of fresh mint
1 tablespoon chopped cilantro
1/8 teaspoon mild paprika or 1/8 teaspoon hot paprika
salt
fresh ground pepper

Steps:

  • Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
  • In a small bowl, whisk the orange juice through paprika until emulsified.
  • Season with salt and pepper and pour over salad.
  • Serve immediately or marinade covered, in refrigerator for 1-2 hours.
  • Toss before serving and garnish with toasted nuts.

FENNEL AND CUCUMBER SALAD



Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

Steps:

  • Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  • Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  • Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, crisp vegetables, succulent shrimp, and a flavorful dressing are essential.
  • Don't overcook the shrimp. Shrimp should be cooked just until opaque and pink, or it will become tough and rubbery.
  • Chill the salad before serving. This will allow the flavors to meld and the salad to become more refreshing.
  • Serve the salad on a bed of lettuce or greens for a more substantial meal.
  • For a lighter version of the salad, use Greek yogurt or low-fat mayonnaise instead of regular mayonnaise.

Conclusion:

This shrimp salad with cucumber and fennel is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh, crisp vegetables, succulent shrimp, and a flavorful dressing, this salad is sure to be a hit at your next gathering.

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