Description
This easy Italian seafood salad is a refreshing, yet hearty, family-friendly meal, featuring tender shrimp, calamari, bright citrus, and crisp fennel, perfect for a quick and healthy weeknight dinner.
Ingredients
- 450 g (1 lb) large shrimp, peeled and deveined
- 450 g (1 lb) calamari tubes and tentacles, cleaned, tubes sliced into 1 cm (0.4 inch) rings
- 1 large fennel bulb, thinly shaved, fronds reserved for garnish
- 0.5 medium red onion, very thinly sliced (swap for shallots for milder flavor)
- 30 g (0.25 cup) fresh flat-leaf parsley, finely chopped, plus more for garnish
- 2 large blood oranges, segmented, 60 mL (0.25 cup) juice reserved
- 1 lemon, 30 mL (2 tbsp) juice reserved
- 2 cloves garlic, minced
- 120 mL (0.5 cup) extra virgin olive oil
- 5 mL (1 tsp) agave syrup (optional)
- 5 mL (1 tsp) fine sea salt, plus more for cooking water
- 2.5 mL (0.5 tsp) freshly ground black pepper
Instructions
- Prepare Seafood: Fill a large pot with generously salted water and bring to a gentle simmer. Prepare a large bowl with ice water. Add the sliced calamari to the simmering water and cook for 1 to 2 minutes until opaque and just tender, then immediately transfer to the ice bath to stop cooking. Next, add the shrimp to the same water and cook for 1 to 2 minutes until they turn pink and are cooked through, transferring them to the ice bath as well. Once completely cooled (about 5 minutes), drain thoroughly and gently pat dry with paper towels to remove excess moisture.
- Chop Produce and Herbs: While the seafood chills, thinly shave the fennel bulb using a mandoline or sharp knife, reserving the fronds for garnish. Mince the garlic cloves. Carefully segment the blood oranges over a bowl to catch all the juice, reserving 60 mL (0.25 cup). Thinly slice the red onion. Finally, finely chop the fresh flat-leaf parsley.
- Make Zesty Dressing: In a separate small bowl, whisk together the reserved 60 mL (0.25 cup) blood orange juice, 30 mL (2 tbsp) lemon juice, minced garlic, 120 mL (0.5 cup) extra virgin olive oil, 5 mL (1 tsp) fine sea salt, 2.5 mL (0.5 tsp) freshly ground black pepper, and the 5 mL (1 tsp) agave syrup (if using) until well combined. Taste and adjust seasoning; it should taste bright and tangy.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the cooled and dried seafood, shaved fennel, thinly sliced red onion, blood orange segments, and the chopped fresh flat-leaf parsley. Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Chill and Mingle Flavors: Cover the bowl and refrigerate the italian seafood salad recipe for at least 1 hour, or up to 4 hours, to allow the flavors to meld beautifully and chill thoroughly.
Notes
Using pre-cooked seafood (thawed and patted dry) is a great time-saver. You can also make the dressing ahead (store up to two days). Avoid overcooking seafood to prevent rubbery texture; cook just until opaque/pink. Use dressing sparingly to avoid sogginess, adding more if needed. Don’t skip the chilling time for full flavor development.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approx 200 g)
- Calories: 240 calories
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 140 mg