Sautéed Shrimp with Lemon-Garlic and Fennel
Quick-cooked shrimp with aromatic fennel and bright lemon-garlic sauce, finished with fresh parsley for a light yet flavorful weeknight dinner. This mediterranean-inspired seafood ready in about 23 minutes pairs peeled and deveined shrimp, medium, thinly sliced fennel bulb, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 1 medium, thinly sliced fennel bulb
- 3 cloves, minced garlic
- 1, zested and juiced lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh parsley
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add fennel and sauté for 5 minutes until slightly softened.
- Step 2: Add garlic and red pepper flakes; cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Add shrimp, lemon zest, and 1 tbsp lemon juice; cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Step 4: Remove from heat, stir in remaining 1 tbsp olive oil and fresh parsley, then transfer to a plate and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Lemon-Garlic and Fennel take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp with Lemon-Garlic and Fennel?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Lemon-Garlic and Fennel?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp with Lemon-Garlic and Fennel for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp with Lemon-Garlic and Fennel?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
