How to Make Shaved Fennel & Citrus Arugula Salad with Shrimp
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Heat olive oil in a nonstick skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side, until opaque. Remove and set aside.
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Whisk lemon juice, orange juice, honey, salt, and pepper in a small bowl to make dressing.
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Arrange arugula, shaved fennel, and orange segments on a serving plate.
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Add cooked shrimp on top.
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Drizzle with dressing and toss gently before serving.
Pro Tips for Perfect Shaved Fennel & Citrus Arugula Salad with Shrimp
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of raw shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Shaved Fennel & Citrus Arugula Salad with Shrimp?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Shaved Fennel & Citrus Arugula Salad with Shrimp?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for raw shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.