Roasted Shrimp and Fennel Tray with Burst Tomatoes

Fennel and cherry tomatoes get a head start in a hot oven, then the shrimp joins for the last eight minutes. Sweet, briny, and the tray juices are the sauce.

Serves 330 minutes mediterraneanhigh-proteinketolow-carb

• ✓Shrimp is a lean source of protein.
• ✓Fennel brings fiber and a gentle anise sweetness that deepens in the oven.
• ✓Cherry tomatoes are a source of vitamin C and lycopene.
• ✓Made with extra-virgin olive oil, the fat the Mediterranean pattern is built on.

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Ingredients

• •1 lb / 450 g large shrimp, peeled and deveined
• •2 fennel bulbs, in thin wedges (fronds saved)
• •1 pint / 300 g cherry tomatoes
• •3 tbsp olive oil
• •3 cloves garlic, sliced
• •1 tsp dried oregano
• •½ tsp chili flakes
• •juice of ½ lemon
• •salt and black pepper

Method

1. Heat the oven to 425°F / 220°C. Toss the fennel and tomatoes with 2 tbsp oil, salt and pepper; roast 15 minutes until the edges brown.
2. Meanwhile, toss the shrimp with the remaining oil, garlic, oregano, chili flakes and a pinch of salt.
3. Scatter the shrimp over the hot tray and roast 7–8 minutes, just until pink and curled.
4. Squeeze the lemon over everything and scatter the fennel fronds. Serve with the tray juices.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.