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Prawns with Celery-Fennel Salad Gluten-Free Recipe

Servings 4
Author Aran Goyoaga


  • 2 tablespoons olive oil divided
  • 1 pound spot or striped prawns or shrimp
  • 1/2 medium fennel bulb, thinly shaved, and 1 tablespoon coarsely chopped fronds, for garnish
  • 2 stalks celery, thinly sliced, with leaves reserved for garnish
  • 1 small cucumber, thinly sliced
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • 1/4 teaspoon red pepper flakes


  1. In a large skillet over high heat, warm 1 tablespoon of the olive oil and cook the prawns, 1 minute per side. Transfer to a plate.
  2. Combine the fennel, celery, and cucumber in a medium bowl. Mix in the lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the red pepper flakes. Drizzle with the remaining 1 tablespoon olive oil and garnish with fennel fronds and celery leaves. Serve the prawns with the salad.