I could eat citrus every day and not tire of it. What about you?
Here is a salad that could be a meal or an appetizer or a luncheon. Simple yet sophisticated. Ready in less than 15 minutes.
INGREDIENTS:
2 oranges
2 pomelos
1/2 pound of large shrimps
1 fennel bulb (or 1 green tomato)
rind of an orange
olive oil, as needed
salt, pink peppercorns (optional), a good pinch of paprika
- Skin the oranges and pomelos and cut into segments; juice the remainder into a bowl.
- Peel the shrimp, freeze the peels to use for stock later. Slice the fennel into thin rings.
- Heat a little olive oil and fry the fennel till softened, a few minutes. Remove and set aside. Fry the shrimp until they turn pink and are cooked, about 3 minutes, adding some of the citrus juice to the skillet at the end.
- Place the citrus segments on a plate. Add the fennel slices in the middle, and arrange the shrimps all around. Pour the remaining citrus juice and serve.
NOTE: If using green tomatoes, cut the green tomato in thin slices and fry in some olive oil and dress with salt and some pepper or paprika.
26 Comments
This is a beautiful spring dish for sure filled with colors and textures. Love the fennel bulb here, perfect. Citrus daily may be a little to acidic for me.
Sophisticated indeed! What a beautiful compilation of flavors and textures…just gorgeous!
That’s a very elegant and gourmet salad.
Bonjour Joumana, SUBLIME, EXCEPTIONELLE, cette petite beauté est à ” croquer ”
un vrai p’tit tableau plein de fraîcheur. J’ adore ce plat coloré et goûteux. Je suis très embêté pour mon blog mais malgré les analyses successives qui m’ affirme qu’il n’y a aucun virus malveillants rien ne se passe. Ni Overblog ni Google ne répondent à mes appels…..je prends mon mal en patience. Bisous et passe une belle journée
Oooh, What a colorful and delicious looking dish! The combination of flavors sound absolutely fabulous
Have a great day,
Aldy.
A fabulous combination of delightful flavors!
Cheers,
Rosa
Wat a medley of colour and flavours..catchy salad..
Such beautiful colors. I love this type of salad Joumana.
This looks gorgeous.. and delicious!! which camera do you use?
Citrus, especially grapefruits, are really what get me through the winter. This salad looks delicious!
This, minus the shrimp, is a very Sicilian winter salad. I love it already, with the shrimp added it sounds even better. And so pretty…
Joumana, sometimes i wonder if citrus was created just to complement fish & seafood. Beautiful dish that makes for a light lunch.
The shrimp pairs perfectly with fennel and citrus, this is a terrific salad!
Citrus & Shrimp go hand and hand for sure. However, the zinger of fennel is a pleasant surprise. Thanks for sharing, Joumana
@Sarah: I use a Canon Rebel XTI.
What a beautiful salad and mix of fresh flavors. I was just thinking about making a salad with fennel and citrus. I might have to copy you!
This looks fabulous…. so refreshing and colorful! I have an orange tree in my backyard and am always looking for new ways to enjoy them. I love this salad!
I love citrus and fennel together, with shrimp sounds fantastic and so gorgeous!
Yum! Love citrus in pretty much everything. I love the added fennel and thanks for the tip of freezing the peels to use for a stock later.
What a medley of colors and flavors. Stunning Joumana – loving your spring parade
chow! Devaki @ weavethousandflavors
We have been eating citrus everyday! Trying to take advantage of the oranges and grapefruit while they are still good. Beautiful salad!
Yes ma’am, I adore citrus!!
Can’t wait to pick up more oranges this weekend. 
This is such a pretty dish! So bright and fresh and wonderful.
The citrus certainly works well with shrimp in a salad.
Gorgeous spring dish, I love this!
Ooh, this looks wonderful! I’ve been wanting to make salad with shrimp but haven’t had a chance to. However, I did experiment on dessert tonight using pomelos. Love how healthy, simple and elegant this dish is!
Gorgeous! The colors of this salad seem almost technicolor!