I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!
This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.
I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!
Ingredients:
- 2 small oranges (I used one navel, one blood orange)
- 2 medium fennel bulbs with stalks
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 6 small shallots, halved
- 2 teaspoons sweet paprika
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chopped fresh oregano
- 1/4 teaspoon ground red pepper
- 1 pound large shrimp, peeled and deveined, tails on
- Optional: 1 cup cooked rice, for serving
Preheat your oven to 425 degrees F. Grate one of your oranges into a small bowl and set aside.
Cut the oranges into 1/3 inch thick rounds.
Remove the stalks from the fennel and chop roughly 2 tablespoons of the fronds (the feather-like pieces on the stalks) and set aside. Cut off the bottom of the fennel bulb and discard. Slice the bulb into 1/2 in thick wedges.
Add the fennel wedges, orange slices and shallot halves to a rimmed cookie sheet. Drizzle with 2 tablespoons oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper tossing to combine. Arrange in a single layer and bake for 18 minutes.
While the fennel mixture cooks, combine the remaining 1/2 teaspoon salt, sweet paprika, fresh thyme, garlic powder, fresh oregano, and ground red pepper in a small bowl.
Add the shrimp to a medium sized bowl and sprinkle with the seasoning mixture and drizzle with 1 tablespoon olive oil, tossing until fully coated.
Remove the cookie sheet from the oven. Top with the shrimp in an even layer. Add back to the oven and cook for 8 to 10 minutes or until the shrimp are pink and cooked through.
Remove from heat and top with the orange zest and fennel fronds.
Serve with rice if desired.
There are so many flavors going on in this dish, and yet, they work together SO well!
There is some sweetness from the fennel and shallots, a nice citrus hit from the oranges and then smokiness from the shrimp seasoning.
Cleanup is a cinch too! Just a couple of bowls and the sheet pan — if you line your cookie sheet with aluminum foil, it’s even easier to clean up!
Ingredients
- 2 small oranges (I used one navel, one blood orange)
- 2 medium fennel bulbs with stalks
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 6 small shallots, halved
- 2 teaspoons sweet paprika
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chopped fresh oregano
- 1/4 teaspoon ground red pepper
- 1 pound large shrimp, peeled and deveined, tails on
- Optional: 1 cup cooked rice, for serving
Instructions
- Preheat your oven to 425 degrees F. Grate one of your oranges into a small bowl and set aside.
- Cut the oranges into 1/3 inch thick rounds.
- Remove the stalks from the fennel and chop roughly 2 tablespoons of the fronds (the feather-like pieces on the stalks) and set aside. Cut off the bottom of the fennel bulb and discard. Slice the bulb into 1/2 in thick wedges.
- Add the fennel wedges, orange slices and shallot halves to a rimmed cookie sheet. Drizzle with 2 tablespoons oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper tossing to combine. Arrange in a single layer and bake for 18 minutes.
- While the fennel mixture cooks, combine the remaining 1/2 teaspoon salt, sweet paprika, fresh thyme, garlic powder, fresh oregano, and ground red pepper in a small bowl.
- Add the shrimp to a medium sized bowl and sprinkle with the seasoning mixture and drizzle with 1 tablespoon olive oil, tossing until fully coated.
- Remove the cookie sheet from the oven. Top with the shrimp in an even layer. Add back to the oven and cook for 8 to 10 minutes or until the shrimp are pink and cooked through.
- Remove from heat and top with the orange zest and fennel fronds.
- Serve with rice if desired.
