By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 12
29 cal · 25 min
Spicy Fennel Shrimp
Recipe GLPR7800332d44d1e8
Large shrimp are coated in a fragrant spice blend of fennel seed and red pepper flakes, garlic, and lemon zest, then quickly seared until pink and tender. A squeeze of fresh lemon juice finishes this bright, Mediterranean-inspired dish that comes together in minutes.
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Ingredients
24 Colossal shrimp with tails, deveined
2 teaspoons Fennel seed
1 teaspoon Red pepper flakes
to taste Salt
to taste Freshly ground black pepper
2 Lemons, zested and juiced
4 cloves Garlic cloves, grated
¼ cup Extra-virgin olive oil
Directions
Place shrimp in a large bowl. Add fennel seed, red pepper flakes, salt, and black pepper. Sprinkle in the zest from both lemons and add the grated garlic.
Drizzle the extra-virgin olive oil over the shrimp and toss everything together using your hands until the shrimp are evenly coated with the spice mixture.
Heat a large skillet over medium-high heat until hot. Working in batches if needed to avoid crowding, add the shrimp in a single layer and cook for 2 to 3 minutes on the first side.
Flip the shrimp and cook for another 1 to 2 minutes until they turn pink and firm throughout, reaching an internal temperature of 145°F.
Immediately squeeze the juice from both lemons over the pan and stir to combine with the pan juices. Transfer to a serving platter and serve right away while hot.
Comments
Shrimp and simple aromatics hit hard in coastal North Carolina, where wild Atlantic shrimp is familiar and reasonably priced at any major chain—Harris Teeter and Food Lion stock it year-round, often under $8 per pound. The ingredient list is dead simple and available everywhere: fennel seed and red pepper flakes sit in the spice aisle at every supermarket in Charlotte. The real question is honesty about time. Twenty-five minutes stated time assumes shrimp already thawed and skips the actual chopping of garlic, fennel, and lemon; add ten minutes minimum for prep, which matters on a weeknight. At twelve servings this is a great weeknight multiplier if you're cooking for a crowd or prepping, and it reheats decently in a skillet without drying out if you're gentle. The cost per serving lands under two dollars if you buy frozen shrimp and hit a sale, which is solid.
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