Shrimp with Fennel and Red Onion

Shrimp with Fennel and Red Onion

  • Yield: 4 servings (serving size: 1 cup)


  • 1 none large fennel bulb
  • 2 tablespoons extra-virgin olive oil
  • 2 cups (1/4-inch-thick) sliced red onion
  • 1 pound medium shrimp, cooked, peeled, and deveined
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Trim tough outer leaves from fennel; remove and discard stalks. Cut bulb in half vertically, discarding core. Cut each half crosswise into 1/4-inch-thick slices. Heat oil in a nonstick skillet over medium-high heat. Add the fennel and onion, and cook, stirring constantly, 7-10 minutes or until browned. Reduce heat to medium; add shrimp and next 5 ingredients (shrimp through pepper), stirring constantly until thoroughly heated.

Nutritional Information

Amount per serving
  • Calories: 213none
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 26g
  • Carbohydrate: 11g
  • Fiber: 3g
  • Cholesterol: 223mg
  • Iron: 4mg
  • Sodium: 434mg
  • Calcium: 76mg

Go to Full Version of

Shrimp with Fennel and Red Onion Recipe