Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Insalata di gamberoni, finocchi e pompelmo rosa

Shrimp, Fennel, and Pink Grapefruit Salad

Name: Shrimp, Fennel, and Pink Grapefruit Salad
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 12 large shrimp tails; 1 clove garlic; 1/4 cup white wine (60 ml); 2 pink grapefruits or oranges; 1 fennel bulb; Extra-virgin olive oil, salt, and pepper, to taste; Sprinkle of chia seeds for garnish

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

A light, colorful, and delicious appetizer. If you don't like the tart flavor of grapefruit, I highly recommend using oranges instead.

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

A light, colorful, and delicious appetizer. If you don't like the tart flavor of grapefruit, I highly recommend using oranges instead.

Saved

Ingredients

15 min

Serves 4 servings

12large shrimp tails
1 clovegarlic
1/4 cupwhite wine (60 ml)
2pink grapefruits or oranges
1fennel bulb
Extra-virgin olive oil, salt, and pepper, to taste
Sprinkle of chia seeds for garnish

Saved

Steps

15 min

1

Peel the shrimp tails, slice along the back to open them slightly, and remove the dark vein. In a wok, heat a little olive oil with the garlic clove. Sauté the shrimp, then deglaze with the white wine.
2

Trim the fennel and slice it thinly.
3

Peel 1 1/2 grapefruits (or oranges) and cut them into segments. Squeeze the juice from the remaining 1/2 grapefruit and mix it with 2 tablespoons (30 grams) olive oil, salt, and pepper.
4

Arrange the grapefruit, fennel, and shrimp on plates. Drizzle with the dressing, sprinkle with chia seeds, and serve.