Winter Shrimp and Fennel Salad

Winter Shrimp and Fennel Salad

DATE: January 05, 2023
  • Dairy-Free
  • diet
  • dinner
  • Fish Lovers Spice
  • Gluten-Free
  • Low Carb
  • lunch
Eating healthy can be enjoyable and we are here to prove it! Let's start with this delicious shrimp and roasted fennel salad with not one but TWO of our organic blends. The blends really help to up the flavor in both the shrimp, fennel and the dressing.
  • Time: 35 mins.
  • Serves: 4
Accent Graphic
Accent graphics

Featured product

Fish You Were Here

Fish You Were Here

Fish Lover Spice
The Fennel Countdown

The Fennel Countdown

Fennel Citrus Blend
Ingredient Graphic
  • 1 lb. wild shrimp peeled and deveined
  • 1 tbsp Fish You Were Here Fish Lovers Spice
  • 1 large bunch kale. center stems removed and roughly chopped
  • 1 small red grapefruit, sectioned with white pithe removed-juices reserved for dressing
  • 1 large fennel bulb, sliced with a few fronds set aside for garnish.
  • 1/2 tbsp The Fennel Countdown Fennel Citrus Spice
  • 1/4 cup chopped walnuts
  • 2 tbsp olive oil, divided
  • 1 tsp sea salt, divided
  • fresh ground pepper

For the Dressing

  • 4 tbsp olive oil
  • 2 tbsp Champagne vinegarette
  • 1/2 tbsp The Fennel Countdown Fennel Citrus Blend
  • 1 small shallot minced
  • 1 tbsp honey
  • sea salt and pepper to taste


  1. Preheat the oven to 425˚F and prepare a baking sheet with parchment paper
  2. Add the sliced fennel to baking tray, add 1 tsbp olive oil, season with The Fennel Countdown blend and 1/2 tsp sea salt. Stir until the fennel is coated with the oil and spices. Roast for 15 minutes.

Prepare the Shrimp & Grapefruit

  1. Add the shrimp to a bowl and season with Fish You Were Here spice blend and the remaining 1 tsb sea salt.
  2. Heat a skillet and add the remaining 1 tbsp olive oil. When hot, add the shrimp and cook 2-3 minutes per side until opaque in color. Remove and set aside.
  3. When the fennel is finished roasting remove from the oven and allow to cool while you prep the grapfruit. Section the grapfruit over a bowl, remove the skin and the white pithy parts. Use a knife and remove the membrane. Cut the sections out whole, reserving any grapefruit juice that remains in the bowl.

Make the Dressing

  1. Make the dressing in a mason jar by adding all the dressing ingredients and the reserved grapefruit juices. add salt and pepper to taste.

Build the Salad

  1. Build the salad by adding the chopped kale to a large bowl, top with cooked shrimp, grapfruit and roasted fennel. Add a small amount of dressing at a time-save the remaining for your next salad. Top with the walnuts and fennel fronds. Enjoy!

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