For one simple pan, this recipe has a complex set of flavors. Roasted, anise-like fennel pairs against the briny shrimp, feta and creamy olives. Herbs, oregano and parsley, add a Mediterranean flair, while a splash of fresh lemon juice brightens the finished dish. Almost entirely hands-off, this quick, low-fuss recipe works wonderfully with a side of fresh, crisp greens tossed in a light vinaigrette.
Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment.
Toss fennel, 2 tablespoons olive oil, 1/2 teaspoon salt & ¼ teaspoon pepper and arrange on prepared baking sheet.
Roast for 25 minutes, until tender.
Toss shrimp, oregano, lemon zest, remaining olive oil, salt and pepper, set aside.
Add marinated shrimp in a single layer atop roasted fennel.
Roast 8 minutes, until shrimp are cooked through.
Scatter feta, olives and parsley over cooked fennel & shrimp.
Squeeze lemon juice & serve immediately.
Naturally low-carb & gluten-free.
