Unlike other proteins that look anemic if not seared over direct heat, naturally vibrant pink shrimp are great candidates for the oven. Since shrimp cook so quickly, we jump-started the potatoes and fennel before sprinkling the Mediterranean-flavored shellfish over the top to finish in the oven. Briny kalamata olives and salty feta cheese gave this simple dish a savory finish, and lemon juice brought it all to life.
Notes
We prefer all-natural shrimp that aren’t treated with sodium or preservatives. If buying frozen shrimp, the ingredient label should list only “shrimp.”
Ingredients
- 1 ½ pounds Yukon Gold potatoes - peeled and sliced ½ inch thick
- 2 fennel bulbs - stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end
- 3 tablespoons extra-virgin olive oil - plus extra for drizzling
- salt
- pepper
- 2 pounds jumbo shrimp - 16 to 20 per pound, peeled, deveined, and tails removed
- 2 teaspoons dried oregano
- 1 teaspoon grated lemon zest - plus lemon wedges for serving
- 4 ounces feta cheese - crumbled (1 cup)
- ½ cup pitted kalamata olives - halved
- 2 tablespoons chopped fresh parsley
Instructions
Give the vegetables a head start:
- Adjust the oven rack to the lower-middle position and the heat oven to 450 degrees.
- Toss the potatoes, fennel, 2 tablespoons oil, 1 teaspoon table salt, and 1/4 teaspoon pepper together in a bowl.
- Spread the vegetables in a single layer on a rimmed baking sheet and roast until just tender, about 25 minutes.
Prepare the shrimp:
- Pat the shrimp dry with paper towels.
- Toss the shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon table salt, and ¼ teaspoon pepper together in a bowl.
Finish and serve:
- Using a spatula, flip the potatoes and fennel so the browned sides are facing up.
- Scatter the shrimp and feta over the top of the vegetables.
- Return to the oven and roast until the shrimp are cooked through, 6 to 8 minutes.
- Sprinkle the olives and parsley over the top and drizzle with extra olive oil.
- Serve with lemon wedges.