Flavorful Mediterranean Shrimp Fennel Salad Recipe
This Mediterranean Shrimp Fennel Salad is fresh, flavorful, and easy to make. Juicy seared shrimp, crisp fennel, Kalamata olives, cherry tomatoes, and creamy feta tossed in a bright lemon herb dressing. A light, zesty recipe perfect for a refreshing, healthy dinner.
Ingredients
- 1 lb large shrimp 450g, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves minced
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional
- Salt and black pepper to taste
- Juice of a half lemon
- 1 large fennel bulb cored and very thinly sliced (fronds reserved)
- 5 oz mixed greens or arugula (140g)
- 1 cup cherry tomatoes halved
- ½ English cucumber thinly sliced
- ½ cup Kalamata olives pitted and halved
- ½ cup crumbled feta cheese
- ¼ red onion thinly sliced
- 2 tbsp fresh flat-leaf parsley roughly chopped
- 4 tbsp extra virgin olive oil for dressing
- 3 tbsp fresh lemon juice for dressing
- 1 tsp Dijon mustard
- 1 small garlic clove finely minced (for dressing)
- 1 tsp honey
- 1 tsp dried oregano for dressing
- Salt and freshly cracked black pepper for dressing
Instructions
Make the Lemon Herb Dressing
- Combine olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, and dried oregano in a small bowl or mason jar. Whisk vigorously or shake until well combined and slightly emulsified. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
Season the Shrimp
- Pat shrimp completely dry with paper towels. Place in a bowl and toss with olive oil, minced garlic, smoked paprika, dried oregano, red pepper flakes (if using), salt, and pepper. Let marinate for 5 minutes while the pan heats up.
Cook the Shrimp
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook undisturbed for 2–3 minutes until golden on the bottom. Flip and cook another 1–2 minutes until pink, opaque, and curled into a loose C-shape. Squeeze lemon juice over shrimp and remove from heat immediately.
Prepare the Salad Vegetables
- Halve the fennel bulb, remove the tough core, and slice as thinly as possible. Halve cherry tomatoes, slice cucumber, and thinly slice red onion. If desired, soak red onion in cold water for 10 minutes to mellow the sharpness. Halve the Kalamata olives.
Assemble the Salad
- Spread mixed greens or arugula across a large salad bowl or serving platter. Layer sliced fennel over the greens, then arrange cherry tomatoes, cucumber, red onion, and olives on top. Place the cooked shrimp over the salad and crumble feta cheese generously over everything. Scatter fresh parsley and reserved fennel fronds on top.
Dress and Serve
- Drizzle the lemon herb dressing evenly over the salad, starting with three-quarters of it. Gently toss to distribute the dressing. Serve immediately with an extra crack of black pepper and a squeeze of fresh lemon if desired.