Grilled Shrimp with Fennel and Lemon Recipe

Name: Grilled Shrimp with Fennel and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large shrimp, shelled and deveined; 3 tablespoons extra-virgin olive oil; 1 large fennel bulbhalved lengthwise, cored and thinly sliced crosswise; 1 tablespoon finely chopped unsalted pistachios; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon zest; 1/2 teaspoon fennel seeds; Salt and freshly ground pepper; Pinch of sugar; 2 teaspoons finely chopped shallot; 2 tablespoons finely chopped peeled tomato; 2 tablespoons finely chopped watermelon; 1/2 tablespoon finely chopped basil, preferably purple

Servings: persons

8 large shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 large fennel bulbhalved lengthwise, cored and thinly sliced crosswise
1 tablespoon finely chopped unsalted pistachios
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon fennel seeds
Salt and freshly ground pepper
Pinch of sugar
2 teaspoons finely chopped shallot
2 tablespoons finely chopped peeled tomato
2 tablespoons finely chopped watermelon
1/2 tablespoon finely chopped basil, preferably purple

1
Soak 8 bamboo skewers in warm water for 30 minutes; drain.
2
Insert 2 bamboo skewers through 2 shrimp so the skewers form an X; repeat with the remaining shrimp.
3
Rub the skewered shrimp with 1 teaspoon of the oil.
4
In a medium bowl, combine the sliced fennel, pistachios, lemon juice, lemon zest and 2 1/2 tablespoons of the olive oil.
5
In a small dry skillet, toast the fennel seeds over moderately high heat, stirring, until fragrant, about 3 minutes.
6
Add the seeds to the fennel salad and season with salt, pepper and the sugar.
7
Heat the remaining 1/2 teaspoon of olive oil in the small skillet.
8
Add the shallot and cook over moderately high heat, stirring, until softened.
9
Remove from the heat and stir in the tomato and watermelon.
10
Transfer to a small bowl and stir in the chopped basil.
11
Heat a grill pan.
12
Season the shrimp with salt and pepper and grill over high heat until opaque throughout, about 2 minutes per side.
13
Spoon the fennel salad onto 4 plates.
14
Set the shrimp skewers on the fennel, top with a spoonful of the salsa and serve at once.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 large shrimp, shelled and deveined, 3 tablespoons extra-virgin olive oil, 1 large fennel bulbhalved lengthwise, cored and thinly sliced crosswise, 1 tablespoon finely chopped unsalted pistachios, and more.

Yes, Grilled Shrimp with Fennel and Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp with Fennel and Lemon

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