Marinated shrimp and vegetable salad

Based on 21 ratings
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Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-3+
15 shrimps (ready to cook)
1 bulb fennel
onion
zucchini
bell pepper
2 cloves garlic
2 sprigs rosemary
2 sprigs thyme
100 ml olive oil (divided)
1 tbsp fish spice
3 tbsp herb vinegar
lemon (zest and juice)
2 tsp Dijon mustard
2 tsp lemon oil
salt
pepper
olive oil for frying
Metric
Imperial

Utensils

  • sealable plastic bag
  • cutting board
  • knife
  • small bowl
  • wok or large sauté pan
  • cooking spoon

Nutrition per serving

Cal
266
Protein
16 g
Fat
19 g
Carb
11 g
  • Step 1/4

    Halve fennel, remove stalk, and cut into fine strips. Finely dice onion. Peel garlic. Clean zucchini and bell pepper and cut into bite-sized pieces. Combine vegetables with rosemary, thyme, and some of the olive oil in a plastic bag. Close, shake, and marinate for approx. 20 min.
    • 1 bulb fennel
    • onion
    • zucchini
    • bell pepper
    • 2 cloves garlic
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • 50 ml olive oil
    • sealable plastic bag
    • cutting board
    • knife

    Halve fennel, remove stalk, and cut into fine strips. Finely dice onion. Peel garlic. Clean zucchini and bell pepper and cut into bite-sized pieces. Combine vegetables with rosemary, thyme, and some of the olive oil in a plastic bag. Close, shake, and marinate for approx. 20 min.

  • Step 2/4

    Combine shrimp with fish spice and remaining olive oil in another sealable plastic bag, shake, and marinate for approx. 20 min.
    • 15 shrimp
    • 1 tbsp fish spice
    • 50 ml olive oil
    • sealable plastic bag
    • cutting board
    • knife

    Combine shrimp with fish spice and remaining olive oil in another sealable plastic bag, shake, and marinate for approx. 20 min.

  • Step 3/4

    In the meantime, combine herb vinegar, lemon juice and zest, Dijon mustard, lemon oil, salt, and pepper for the vinaigrette.
    • 3 tbsp herb vinegar
    • lemon (juice and zest)
    • 2 tsp Dijon mustard
    • 2 tsp lemon oil
    • salt
    • pepper
    • small bowl

    In the meantime, combine herb vinegar, lemon juice and zest, Dijon mustard, lemon oil, salt, and pepper for the vinaigrette.

  • Step 4/4

    Sauté vegetables in their marinade for approx. 5 min. Add shrimp and sauté for approx. 3 min. more, or until cooked through. Turn down heat and deglaze with prepared vinaigrette. Toss to combine. Enjoy!
    • wok or large sauté pan
    • cooking spoon

    Sauté vegetables in their marinade for approx. 5 min. Add shrimp and sauté for approx. 3 min. more, or until cooked through. Turn down heat and deglaze with prepared vinaigrette. Toss to combine. Enjoy!