Print Recipe

Pickled Shrimp and Fennel Salad

Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: quick and easy, Salads, Snacks & Appetizer
Cuisine: American, Seafood
Keyword: Caesar Salad, fennel, seafood, Shrimp
Servings: 4 people


  • 1 pound cleaned shrimp
  • 2 teaspoons In Emily’s Kitchen Signature Spice
  • 1 large head of fennel thinly sliced or use a mandolin
  • 1/2 onion thinly sliced
  • 1 red Fresno Chile thinly sliced
  • 2 cloves of garlic thinly sliced
  • Juice of 1 lemon should be about 1/4 cup of juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper

Serve with crusty French bread and mayo.

  • 1 Persian cucumber thinly sliced optional


  • In a large saucepan, add the cleaned shrimp, 2 teaspoons of In Emily’s Kitchen Signature Spice and 2 cups of water. 
  • Bring the water to a simmer and cover with a lid. Allow the shrimp to poach in the water for about 4 minutes. 
  • Remove the shrimp from the water and place into a separate bowl and place in the refrigerator for 1 hour.
  • In a large bowl, add the lemon juice, apple cider vinegar, olive oil, salt and pepper. Whisk together until combined.
  • Add in the the thinly sliced fennel, onion, cucumber, Fresno Chile and garlic. Taste to see if it needs any more seasoning.
  • Take the shrimp out of the refrigerator and slice the shrimp in half down the middle of the shrimp so you have 2 identical thiner pieces of shrimp. Add to the fennel mixture and give it a stir. 
  • Cover and place in the refrigerator for at least 20 minutes before serving.


I love having this shrimp salad with crusty French bread and garlic mayonnaise. You’ll love this dish for the summer!
With love + salt, Emily