Sheet Pan Shrimp

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:
  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

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