Shrimp Lemon Fennel Salad

Sami Al-ShammariChef

Ingredients

• Large shrimp
  0.3 kilogram
• Pomelo
  2 pieces
• Orange
  2 pieces
• Fennel (or 1 green tomato)
  1 piece
• Orange Peel
  0
• Olive oil, as needed
  2 tablespoons
• Salt
  0
• Pink peppercorns (optional)
  0
• A pinch of paprika
  0

Steps

1. 1

   Peel the orange and pomelo and slice them. Squeeze the remaining juice into a bowl.

   Required Tools:

   🍳

   Bowl

   Knife

   🍳

   Juicer

   5 min
2. 2

   Peel the shrimp and freeze the shells to use in the broth later. Slice the fennel into thin rings.

   Required Tools:

   Knife

   5 min
3. 3

   Heat a little olive oil and sauté the fennel until tender, for a few minutes. Remove and set aside. Sauté the shrimp until cooked and pink, for 3 minutes, adding lemon juice to the pan at the end.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Place the lemon slices on the plate. Add the fennel slices in the center, and arrange the shrimp around the plate. Drizzle the remaining lemon juice and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Pomeloper 100g

Energy38 kcal

Protein0.76 g

Total Fat0.1 g

Carbohydrate9.62 g

Dietary Fiber1.1 g

Total Sugars7 g

Water90 g

Orangeper 100g

Energy47 kcal

Protein0.94 g

Total Fat0.12 g

Carbohydrate11.75 g

Total Sugars9.35 g

Dietary Fiber2.4 g

Water86.75 g

Vitamin C53.2 mg

Orange Peelper 100g

Energy47 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate12 g

Dietary Fiber10.6 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags