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Spring Mix Salad with Shrimp & Fennel

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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 servings

PREP

15 min

COOK

5 min

READY

20 min

Shrimp 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

79
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
79
1 5
158
CUP ML CHICKEN BROTH
or vegetable
4 4
EACH EACH SHALLOT
finely *
1 453.6
POUND G SHRIMP
shelled, deveined,, split lengthwise
2 2
EACH EACH FENNEL BULB
trimmed,, thinly sliced, blanched *
1 1
EACH LEMON
juiced
10 2.4

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 123 61% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 244mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 6%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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