Sear-Roasted Lemon-Garlic Shrimp with Fennel
Plump shrimp roasted with fennel and aromatic lemon-garlic butter until golden and tender. This mediterranean-inspired seafood (low-sodium) ready in about 25 minutes pairs peeled and deveined shrimp, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb, peeled and deveined shrimp
- 1 medium, trimmed and thinly sliced fennel bulb
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Place 1 lb peeled and deveined shrimp in a baking dish. Top with 1 medium thinly sliced fennel bulb, 3 tbsp olive oil, 4 minced garlic cloves, and 1/2 tsp salt.
- Step 2: Toss gently until shrimp and fennel are evenly coated. Roast for 12-15 minutes until shrimp turn pink and opaque, stirring once halfway through.
- Step 3: Remove from oven and stir in 1 lemon zested and juiced, 2 tbsp chopped fresh parsley, and 1/4 tsp black pepper. Let rest for 2 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sear-Roasted Lemon-Garlic Shrimp with Fennel take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sear-Roasted Lemon-Garlic Shrimp with 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 Sear-Roasted Lemon-Garlic Shrimp with 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 Sear-Roasted Lemon-Garlic Shrimp with 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.
Is Sear-Roasted Lemon-Garlic Shrimp with Fennel low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
