You don’t need to grill outdoors to get smoky char on this shrimp dish, just a quick spice rub and a hot skillet. The fennel and shallots caramelize and become tender as they roast, and the orange slices become concentrated and fragrant. The multigrain medley is a fun alternative to brown rice; it includes brown, red, and wild rice, plus quinoa. Can’t find it? Use any precooked brown rice or quick-cooking quinoa.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1/2 cup fennel mixture, 1/2 cup rice mixture, and about 7 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Grate one orange to equal 1 teaspoon rind; reserve. Cut oranges crosswise into 1/3-inch-thick rounds. Remove stalks from fennel; chop fronds to equal 2 tablespoons and reserve (discard stalks). Cut fennel bulbs into 1/2-inch-thick wedges. Combine orange slices, 2 tablespoons oil, 1/2 teaspoon salt, shallots, and fennel wedges in a bowl. Arrange fennel mixture in a single layer on a rimmed baking sheet. Bake at 425°F for 25 minutes or until fennel is tender and lightly charred.

  • Combine remaining 1/2 teaspoon salt, paprika, and next 4 ingredients (through red pepper) in a ziplock bag. Add shrimp, seal, and shake to coat. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp; cook 3 minutes or until done.

  • Heat rice medleys according to package directions; place in a bowl and stir in reserved 1 teaspoon orange rind. Divide rice mixture, fennel mixture, and shrimp among 4 plates; sprinkle evenly with reserved fennel fronds.

Nutrition Facts

549 calories; fat 17g; saturated fat 2g; protein 26g; carbohydrates 78g; fiber 8g; sugars 12g; sodium 723mg.
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