Marinated Shrimp Salad

Cooking Light July '11 Nutritional Information Serving size 1 1/2 cup Amount per serving Calories: 289 Fat: 12.2g Saturated fat: 1.8g Monounsaturated fat: 7.1g Polyunsaturated fat: 2.1g Protein: 35.5g Carbohydrate: 8.2g Fiber: 1.1g Cholesterol: 259mg Iron: 4.6mg Sodium: 501mg Calcium: 109mg

Photo by Reen O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    pounds large shrimp, unpeeled

  • 3

    quarts water

  • 1

    cup (3-inch) julienne-cut yellow bell pepper

  • 1

    cup thinly sliced fennel bulb

  • 2/3

    cup thinly sliced shallots

  • 3

    garlic cloves, thinly sliced

  • 1

    teaspoon grated lemon rind

  • 1/2

    cup fresh lemon juice

  • 1

    teaspoon kosher salt

  • 1

    teaspoon mustard seeds

  • 1

    teaspoon fennel seeds

  • 1/2

    teaspoon sugar

  • 1/2

    teaspoon crushed red pepper

  • 1/3

    cup extra-virgin olive oil

  • 4

    bay leaves

Directions

1. Peel and devein shrimp, leaving tails intact; discard the shells. 2. Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine. 3. Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.

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