Grilled Shrimp with Fennel
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy enough for entertaining. Grilled shrimp with fennel comes together in just thirty minutes from start to table, making it perfect for busy nights when you want something impressive without the fuss. The anise flavor of fennel pairs beautifully with succulent shrimp, while garlic and fresh thyme round out the aromatics. Beyond being delicious, fennel is packed with fiber and antioxidants that support digestive health, so you're getting nutrition along with incredible taste. The whole dish comes together on one grill, keeping cleanup minimal and letting you enjoy more time with the people you're cooking for.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined(patted dry)
- 2 mediumfennel bulbs(halved lengthwise with core removed)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 4garlic cloves, minced
- 3fresh thyme sprigs
- 1 tspsea salt
- ½ tspcracked black pepper
- ¼ tspred pepper flakes
- 2 tbspfennel fronds, reserved(chopped)
- 59 mlwhite wine
Detail level
Instructions
- 1
Heat your grill to medium-high heat (around 400°F). While it preheats, pat the shrimp completely dry with paper towels and place in a bowl.
Tip: Dry shrimp will develop better char and won't stick to the grill grates.
- 2
In a small bowl, whisk together 3 tbsp olive oil, minced garlic, lemon juice, thyme, salt, pepper, and red pepper flakes. Pour half of this marinade over the shrimp and toss to coat evenly. Let sit for 10 minutes.
Tip: Reserve the remaining marinade for drizzling at the end.
- 3
Brush the fennel halves on both cut sides with the remaining 2 tbsp olive oil and season with salt and pepper. Place cut-side down on the grill and cook for 4-5 minutes until golden brown marks appear.
Tip: Don't move the fennel too early; let it develop a nice caramelized crust.
- 4
Flip the fennel halves and continue grilling for another 3-4 minutes until just tender when pierced with a fork. Transfer to a serving platter.
Tip: The fennel should be soft inside with charred exterior edges.
- 5
Thread the marinated shrimp onto skewers or arrange them directly on the grill grates. Cook for 2-3 minutes per side until they turn opaque and develop light char marks. Do not overcook.
Tip: Shrimp cooks very quickly; watch carefully to avoid rubbery texture.
- 6
Remove shrimp from heat and arrange on the platter with the fennel. Deglaze the grill grates with white wine, scraping up any flavorful bits, then pour this pan sauce over the shrimp and fennel.
Tip: This adds extra depth of flavor and helps prevent drying out.
- 7
Drizzle the reserved marinade over everything and scatter chopped fennel fronds on top for garnish and fresh anise flavor.
Tip: Serve immediately while everything is hot for the best texture and flavor.
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