Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.
Yield: 6
Ingredients:
- 4 cups fennel, sliced
- ¼ cup olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 pounds shrimp, peeled & deveined
- 2 tablespoons oregano, minced
- 1 teaspoon lemon zest
- ½ cup feta, crumbled
- ½ cup kalamata olives, pitted & sliced
- ¼ cup parsley, chopped
- 1 tablespoon lemon juice {or juice of ½ fresh lemon}
Directions:
- 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.
Nutritional Info for 1 serving (1 cup):
Calories: 304, Fat: 16g, Carbs: 7g, Fiber: 3g, Sugars: 1g, Protein: 34g
Leave a Reply