There is so much to love about this Shaved Brussels Sprouts Salad, I hardly know where to begin. First, there’s the phenomenal texture: this is achieved with raw, crunchy Brussels sprouts, crisp fennel slices, and Marcona almonds. I love the addition of juicy, pan-seared shrimp, shaved Parmesan cheese, and sweet mandarin oranges.
What ties it all together? My homemade creamy jalapeño dressing! Of course you can use any salad dressing recipe you love, but I am particularly fond of this combination because it adds a touch of heat, a rich tang, and a subtle sweetness that so perfectly complements the other salad ingredients.
If you like this salad, be sure to try my Shredded Brussels Sprouts Caesar or this Kale and Brussels Sprout Salad next. Or check out all of my easy salad recipes for more lunch and dinner inspiration!
What You’ll Need
- Raw Brussels sprouts, ends trimmed, sprouts shaved or thinly sliced. Pre-shredded Brussels sprouts can be used in a pinch, but they tend to be thicker and less flavorful than those sliced fresh.
- Fennel: Thinly sliced
- Shrimp: You can use any size shrimp you like, just make sure they’re raw, peeled, and deveined. The cook time will differ based on their size, so adjust accordingly.
- Kosher salt and black pepper
- Fresh lemon juice
- Mandarin oranges, or any kind of orange you like best.
- Shaved Parmesan cheese
- Marcona almonds
- Fresh chives, though any fresh herbs could work here!
Variations To Try Next!
- Salad dressing: I like to pair this with my homemade jalapeño dressing (it’s made with creamy Greek yogurt), but this same salad would also be delicious with my Caesar salad dressing or a lighter basil vinaigrette. Check out all of our salad dressings and pick the one that sounds best!
- Cheese: In place of Parmigiano Reggiano, you could use shaved Pecorino Romano, Asiago, or even Manchego cheese here.
- Nuts: Sliced almonds, pecans, or walnuts are a good substitute.
- Switch out the shrimp: Instead of shrimp, try crab meat, rotisserie chicken, pan-seared salmon, or pan-seared halloumi (great as a vegetarian option!).
Directions
There’s a few steps here, but everything is pretty simple and can be done in a half hour:
- If you haven’t already, make a salad dressing. I recommend this creamy jalapeño dressing.
- Thinly slice fennel, then place in an ice bath. This will temper the licorice taste a bit.
- Cook the shrimp in a little neutral oil in a skillet. Be sure to season well with kosher salt and black pepper. Remove from the pan as soon as they turn opaque. You can leave them whole or chop into bite-size pieces.
- Assemble, then serve! In a large bowl, combine the shaved Brussels sprouts, cooked shrimp, fennel (just drain it first!), shaved Parmesan cheese, Marcona almonds, chives, and dressing. Toss well to thoroughly coat, then taste and adjust seasoning as needed. Garnish with additional fresh chives, sprinkle with flaky sea salt, then enjoy hot or room temperature!
Ari’s Best Tips!
- I strongly recommend tempering the fennel in ice water before adding to the salad so as not to overwhelm the other flavors in the dish.
- Leftover roasted chicken or turkey can be a great substitute for the shrimp.
- Use fresh lemon juice for the best taste!
Make-Ahead, Leftovers, & Storage
The salad can be assembled up to 2 hours in advance, but store the dressing separately and add it just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the texture of the Brussels sprouts may soften slightly.
This salad is not suitable for freezing as the dressing and the mandarin oranges will not freeze well.
Serving Suggestions
This is a complete meal on its own, but I like to sere it with crusty baguette or occasionally a light bowl of soup on the side. Feel free to switch out the shrimp for 8 oz canned crab meat, rotisserie chicken, roasted salmon, or pan-seared halloumi, which makes for a great vegetarian option.
Truly so flavorful and my god that texture! It’s crunchy, a little sweet, a little creamy, and you get that burst of citrus from the mandarin oranges. A perfect salad if ever one did exist!!
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Shaved Brussels Sprouts Salad with Shrimp
Video
Equipment
Ingredients
For the creamy jalapeño dressing
- 1 cup Greek yogurt
- 1 cup mixed herbs, such as basil, dill, cilantro
- 1 jalapeño, seeds removed
- 1 clove garlic
- ½ lemon, juiced, about 2 Tbsp
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 tsp honey
For the salad
- 1 small fennel, thinly sliced into half moons
- ½ lb large shrimp, peeled and deveined
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ lemon, juiced, about 2 Tbsp
- 1 lb Brussel sprouts, ends trimmed, shaved or thinly sliced
- 2 Mandarin oranges or clementines, cut into segments
- ½ cup Shaved Parmesan cheese
- ⅓ cup Marcona almonds or walnuts
- ¼ chives, thinly sliced, plus more for garnish
- Flaky sea salt
Instructions
- Make the salad dressing. If you haven’t already, make my creamy jalapeño dressing.
- Make an ice bath. Fill a medium bowl halfway with ice water. Add thinly sliced fennel, then allow to sit for 10 minutes. Drain.
- Cook the shrimp. Pat the shrimp dry with a paper towel. Heat 2 Tbsp neutral oil in a skillet over medium-high heat. When hot, add shrimp, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Cook until the shrimp become opaque and pink on the first side, about 2-3 minutes. Use tongs or a spatula to flip the shrimp over, then squeeze half a lemon on top. Cook for an additional 2-3 minutes. Remove from the heat and set aside. Shrimp can be left whole or chopped into bite-size pieces.
- Prepare the salad. In a large mixing bowl, combine shaved Brussels sprouts, shrimp, drained fennel, ½ cup shaved Parmesan, ⅓ cup Marcona almonds, ¼ cup sliced chives, and as much of the jalapeño dressing as you like. Toss to thoroughly combine, then taste and adjust seasoning as needed. Garnish with additional chives and a pinch of flaky sea salt. Enjoy!
Notes
- In place of shrimp, you can use 8oz crab meat.
- The salad can be assembled up to 2 hours in advance, but store the dressing separately and add it just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the texture of the Brussels sprouts may soften slightly.
- I do not recommend freezing this salad.
Nutrition
Photography by: Jo Harding.
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