Spring Mix Salad with Shrimp & Fennel
Submitted by rusty1
Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.
YIELD
10 servingsPREP
15 minCOOK
5 minREADY
20 minShrimp sauteed fast over high heat, tossed warm in a sherry vinegar vinaigrette, and served over crisp spring greens and thinly sliced fennel. This salad is light enough for a warm afternoon but substantial enough to call dinner.
The dressing does double duty: half marinates the warm shrimp so they absorb the tangy vinaigrette, and the other half dresses the greens. Sherry vinegar brings a nutty, slightly sweet acidity that’s more complex than plain red wine vinegar, and the minced shallots add a gentle bite.
Blanched fennel tossed with fresh lemon juice adds a clean, anise-scented crunch that plays beautifully against the warm, seasoned shrimp.
Kitchen Tips
- Get the skillet very hot before adding the shrimp. High heat means a quick sear with color, not a grey, steamed mess.
- Cook the shrimp 2 to 3 minutes total, stirring constantly. They’re done the moment they turn pink and curl into a C shape. Overcooked shrimp are rubbery.
- Toss the warm shrimp with the dressing immediately. Warm shrimp absorb the vinaigrette much better than cold.
- Serve right away. The greens wilt quickly once dressed.
Variations
- Swap shrimp for seared scallops or grilled calamari.
- Add segments of blood orange or grapefruit for a citrus-forward version.
- Use arugula instead of spring mix for a more peppery, assertive green.
Ingredients
Directions
Mix together ⅓ cup vinegar, ½ the salt and pepper.
Add ⅓ cup olive oil, broth and shallots.
Mix vigorously. Set aside. Season shrimp with remaining salt and pepper.
In a large skillet over medium heat, heat 1 teaspoon olive oil until very hot.
Add shrimp and saut? stirring constantly until cooked through (2-3 minutes).
Transfer shrimp to a bowl and toss with ½ the dressing.
Toss fennel with lemon juice in a large bowl.
Combine with spring salad mix and remaining dressing.
Toss in the shrimp marinade. Serve immediately.
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