Lemony Shrimp Skillet with Fennel & Burst Tomatoes
Quick shrimp sauté with fennel, tomatoes, and garlic, finished with lemon and herbs. Bright, briny, and very different from the recent pasta and hot-honey shrimp meals.
Back to full listIngredients
- WHOLE FOODS MARKET Wild 16/20 Key West Shrimp, 12 OZ 1 package $11.99
- Organic Fennel Bulb 1 bulb $2.99
- Produce Wild Wonder Cherry Tomatoes, 12 OZ 1 package $4.49
- Organic Garlic, 3 ct 3 cloves $2.89
- Lemon 1 $0.99
- Italian Parsley Bunch 2 tbsp chopped $1.29
- Pantry olive oil 2 tbsp pantry
- Pantry red pepper flakes pinch pantry
- Pantry salt and pepper to taste pantry
Instructions
- If needed, peel and pat dry 1 package shrimp.
- Thinly slice 1 fennel bulb, halve 1 package cherry tomatoes, mince 3 garlic cloves, zest and juice 1 lemon, and chop 2 tbsp parsley.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook fennel 4 to 5 minutes until beginning to soften.
- Add tomatoes, garlic, red pepper flakes, salt, and pepper. Cook 3 minutes until tomatoes start to slump.
- Push vegetables to the side, add remaining 1 tbsp oil and the shrimp, and cook 1 to 2 minutes per side until just opaque.
- Toss everything together with lemon zest, lemon juice, and parsley. Serve immediately.
Cook time: 30 minutes
Estimated cost: $14-18
Health notes: Lean protein, light, and vegetable-rich.
Drink pairing: Sauvignon Blanc