Marinated Shrimp with Orange, Onion, and Capers
Bright citrus and briny capers dance through tender shrimp in this vibrant marinated salad that tastes like sunshine. The sweet-tart dressing transforms simple ingredients into something extraordinary — equally perfect as an elegant starter or a light summer lunch.
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
6 min
Total Time
8 hr 31 min
Servings
6 servings
Ingredients
- 1 1/2 poundsraw shrimp (peeled and deveined)
- 2 oranges (peeled and sectioned)
- 2 medium white onions (thinly sliced)
- 3/4 cupcider vinegar
- 1/2 cupcanola oil
- 1/3 cupfresh lemon juice
- 1/4 cupketchup
- 1 1/2 tablespoonscapers (drained)
- 2 tablespoonsItalian parsley (minced)
- 1 teaspoonKosher salt
- 1 1/2 teaspoonsmustard seeds
- 1/2 teaspooncelery seeds
- 1/2 teaspoonfreshly ground black pepper
- 2 clovesgarlic (minced fine)
- red lettuce leaves
- 1 fennel bulb (cored and thinly sliced)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a pot with a steamer basket, fill the bottom with water and lemon juice. Working in batches, cover the bottom of the basket with shrimp.
- 2
Bring the water to a boil over high heat; cover and steam the shrimp until they curl and turn bright pink, about 4 to . Remove to a plate to cool and repeat the process for the rest of the shrimp.
- 3
Combine the rest of the ingredients in a large bowl or container. Add the cooled shrimp to the container and stir. Refrigerate, occasionally stirring, overnight or for at least before serving.
- 4
Serve over a bed of red lettuce with shaved fennel.