Roasted Shrimp with Fennel
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted shrimp with fennel is one of my favorite weeknight dinners because it comes together in just 40 minutes total. The fennel gives the dish such a lovely anise flavor, and I love that it's packed with fiber to support digestion. What makes this recipe so practical is that you need just one pan and a handful of pantry staples. The shrimp cook quickly while the fennel caramelizes beautifully, creating this wonderful depth of flavor with minimal effort. It's elegant enough for company but simple enough for a regular Tuesday night.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined(pat dry)
- 2fennel bulbs(trimmed and cut into wedges)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 118 mldry white wine
- 3 tablespoonsfresh lemon juice
- 59 mlvegetable broth
- ¼ teaspoonred pepper flakes
- 2 sprigsfresh thyme
- 1bay leaf
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfennel fronds(reserved for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the fennel wedges with 2 tablespoons of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 15 minutes until they begin to caramelize at the edges.
Tip: Cut fennel wedges evenly so they cook at the same rate.
- 2
While the fennel roasts, pat the shrimp completely dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry shrimp will sear better and develop a golden crust.
- 3
After the fennel has roasted for 15 minutes, push it to the sides of the baking sheet and create space in the center for the shrimp.
- 4
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the shrimp and sear for 1-2 minutes per side until just pink. Transfer the seared shrimp to the baking sheet with the fennel.
Tip: Don't overcrowd the skillet; work in batches if necessary to avoid steaming the shrimp.
- 5
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, then carefully pour in the white wine, scraping up any browned bits from the bottom.
Tip: Deglazing the pan captures all the flavorful fond for a richer sauce.
- 6
Add the lemon juice, vegetable broth, red pepper flakes, thyme sprigs, and bay leaf to the skillet. Bring to a gentle simmer and cook for 2-3 minutes to reduce slightly and meld the flavors.
- 7
Pour the sauce over the shrimp and fennel on the baking sheet. Finish roasting everything together in the oven for 5-7 minutes until the shrimp are fully cooked through and opaque.
Tip: The shrimp should reach an internal temperature of 145°F.
- 8
Remove the baking sheet from the oven and discard the thyme sprigs and bay leaf. Sprinkle with fresh chopped parsley and reserved fennel fronds. Serve immediately with crusty bread to soak up the delicious sauce.
Tip: Transfer to a serving platter for a more elegant presentation.
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