Grilled Shrimp Skewers with Fennel Chopped Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 3 to 6 servings
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Shrimp Skewers:

16 ounces strained tomatoes

2 fennel bulbs, fronds coarsely chopped and bulbs reserved for the fennel salad

2 lemons, sliced 

1 cup firmly-packed brown sugar 

2 tablespoons ground cumin 

2 tablespoons paprika 

1 tablespoon ground coriander 

Kosher salt 

12 large shrimp, peeled and deveined 

Fennel Salad:

1 red onion

3 cups olive oil, plus more for tossing

1 1/2 cups Champagne vinegar 

3 tablespoons granulated sugar 

2 tablespoons ground cumin 

Zest of 1 lemon

Kosher salt and freshly ground black pepper

2 cucumbers, medium dice 

2 red bell peppers, medium dice

1/2 cup fresh flat-leaf parsley leaves, chopped 

1/2 cup fresh mint leaves, chopped


  1. For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
  2. Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
  3. For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice.
  4. Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
  5. For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.