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Photo of Shrimp salad with fennel, red onion, and orange by WW

Shrimp salad with fennel, red onion, and orange

1 - 4
PersonalPoints™ per serving
Total Time
22 min
Prep
22 min
Serves
4
Difficulty
Easy

Ingredients

Fresh lemon juice

2 tbsp(s)

Extra virgin olive oil

1 tsp(s)

Black pepper

¼ tsp(s)

Orange(s)

3 large

Uncooked shrimp

1 pound(s), peeled and deveined (medium)

Uncooked fennel bulb(s)

1 medium, trimmed and very thinly sliced

Uncooked red onion(s)

½ small, thinly sliced

Olive(s)

12 medium, pitted

Fennel fronds

1 tbsp(s), chopped, or parsley

Instructions

  1. To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
  2. To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange as you cut. Hold fruit over large bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl.
  3. Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
  4. Serving size: about 2 cups

Notes

Cooked and peeled shrimp are pricey, but they’re worth it for the prep time you save. Buying them in the frozen food department and thawing them at home is usually a bit less expensive than getting them in the seafood department.

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