Sheet Pan Shrimp

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog forgoodmeasure.com.

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:

1. Preheat oven to 450 degrees.
2. Line a rimmed baking sheet with parchment.
3. Toss fennel, 2 tablespoons olive oil, 1/2 teaspoon salt & ¼ teaspoon pepper and arrange on prepared baking sheet.
4. Roast for 25 minutes, until tender.
5. Toss shrimp, oregano, lemon zest, remaining olive oil, salt and pepper, set aside.
6. Add marinated shrimp in a single layer atop roasted fennel.
7. Roast 8 minutes, until shrimp are cooked through.
8. 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