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Shrimp with Blood Orange and Fennel Salad

Shrimp with Blood Orange and Fennel Salad Recipe

  • 1½ pounds large shrimp, with shells
  • 3 blood oranges (enough to make 3 cups orange sections)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 scant tablespoon sliced garlic
  • 1 tablespoon hot pepper sauce, such as Tabasco
  • 4 tablespoons extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 fennel bulb, thinly sliced lengthwise (1½ cups)
  • 1¼ cups thinly sliced celery
  • 1½ cups leaves from celery hearts
  • 2 tablespoons whole fresh Italian parsley leaves
  • 2 tablespoons raspberry vinegar or other fruit vinegar
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 270kcal (13%)
Total Fat 11g (17%)
Saturated Fat 2g (8%)
Cholesterol 172mg (57%)
Total Carbohydrate 18g
Dietary Fiber 5g
Sugars 1g
Protein 25g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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