Citrus, fennel (or green tomatoes) and shrimp salad

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.


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

  1. Skin the oranges and pomelos and cut into segments; juice the remainder into a bowl.
  2. Peel the shrimp, freeze the peels to use for stock later. Slice the fennel into thin rings.
  3. 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.
  4. 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.

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  1. Posted April 6, 2011 at 10:36 pm | Permalink

    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.

  2. Posted April 6, 2011 at 11:42 pm | Permalink

    Sophisticated indeed! What a beautiful compilation of flavors and textures…just gorgeous!

  3. Posted April 7, 2011 at 12:14 am | Permalink

    That’s a very elegant and gourmet salad.

  4. Posted April 7, 2011 at 12:18 am | Permalink

    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… prends mon mal en patience. Bisous et passe une belle journée

  5. Posted April 7, 2011 at 1:11 am | Permalink

    Oooh, What a colorful and delicious looking dish! The combination of flavors sound absolutely fabulous :)

    Have a great day,


  6. Posted April 7, 2011 at 1:29 am | Permalink

    A fabulous combination of delightful flavors!



  7. Posted April 7, 2011 at 3:22 am | Permalink

    Wat a medley of colour and flavours..catchy salad..

  8. Posted April 7, 2011 at 5:10 am | Permalink

    Such beautiful colors. I love this type of salad Joumana.

  9. Posted April 7, 2011 at 5:14 am | Permalink

    This looks gorgeous.. and delicious!! which camera do you use?

  10. Posted April 7, 2011 at 6:24 am | Permalink

    Citrus, especially grapefruits, are really what get me through the winter. This salad looks delicious!

  11. Posted April 7, 2011 at 6:51 am | Permalink

    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…

  12. Posted April 7, 2011 at 8:15 am | Permalink

    Joumana, sometimes i wonder if citrus was created just to complement fish & seafood. Beautiful dish that makes for a light lunch.

  13. Posted April 7, 2011 at 8:19 am | Permalink

    The shrimp pairs perfectly with fennel and citrus, this is a terrific salad!

  14. Posted April 7, 2011 at 9:19 am | Permalink

    Citrus & Shrimp go hand and hand for sure. However, the zinger of fennel is a pleasant surprise. Thanks for sharing, Joumana

  15. Joumana
    Posted April 7, 2011 at 9:32 am | Permalink

    @Sarah: I use a Canon Rebel XTI.

  16. Posted April 7, 2011 at 12:12 pm | Permalink

    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!

  17. Posted April 7, 2011 at 2:16 pm | Permalink

    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!

  18. Posted April 7, 2011 at 2:29 pm | Permalink

    I love citrus and fennel together, with shrimp sounds fantastic and so gorgeous!

  19. Posted April 7, 2011 at 3:37 pm | Permalink

    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.

  20. Posted April 7, 2011 at 4:26 pm | Permalink

    What a medley of colors and flavors. Stunning Joumana – loving your spring parade :)

    chow! Devaki @ weavethousandflavors

  21. savoringtimeinthekitchen
    Posted April 7, 2011 at 5:35 pm | Permalink

    We have been eating citrus everyday! Trying to take advantage of the oranges and grapefruit while they are still good. Beautiful salad!

  22. Posted April 7, 2011 at 5:59 pm | Permalink

    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.

  23. Posted April 7, 2011 at 7:35 pm | Permalink

    The citrus certainly works well with shrimp in a salad.

  24. Posted April 7, 2011 at 8:02 pm | Permalink

    Gorgeous spring dish, I love this!

  25. Posted April 7, 2011 at 8:33 pm | Permalink

    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!

  26. Posted April 7, 2011 at 11:42 pm | Permalink

    Gorgeous! The colors of this salad seem almost technicolor!

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