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Farmers Market Spring Veggie Medley with Wild Shrimp

Serves 4

55 min

Farmers Market Spring Veggie Medley with Wild Shrimp

Recipe GLPR1391656dd6c5f5

0.0(0)
Mediterranean
Main Course
55 min
Servings: 4
Stovetop
SNAP eligible

A vibrant, seasonal celebration of spring vegetables and succulent wild shrimp. Fresh fennel, radishes, mushrooms, and leafy greens are sautéed in ghee with fragrant herbs, then finished with tender shrimp and bright lemon. Light, nutritious, and ready in under an hour—perfect for a refined weeknight dinner or lunch.

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Ingredients

1 lb wild-caught raw shrimp, peeled and deveined

2 teaspoons Herbes de Provence

1 tablespoon ghee

¼ lb oyster mushrooms, sliced

1 garlic clove, minced

5–6 green onions, chopped

1 large fennel bulb, cored and cut into strips

1 bunch radishes, quartered

2 tablespoons fresh dill, chopped

1 tablespoon fresh thyme, chopped

1 Juice of 1 lemon

1 Zest of 1 lemon

1 large bunch fresh spinach

Salt and freshly ground black pepper to taste

Directions

  1. Place the peeled and deveined shrimp in a shallow bowl. Sprinkle with Herbes de Provence and toss gently to coat evenly. Set aside to marinate for about 20 minutes at room temperature.

  2. Heat the ghee in a large skillet or saucepan over medium heat until it melts and becomes fragrant, about 1 minute.

  3. Add the sliced oyster mushrooms, minced garlic, and chopped green onions to the hot ghee. Sauté, stirring occasionally, until the mushrooms are golden brown and tender, approximately 4 minutes.

  4. Add the fennel strips, radish quarters, fresh dill, fresh thyme, and lemon juice to the skillet. Season with salt and pepper to taste. Stir well to combine, and cook for 3–5 minutes until the vegetables begin to soften.

  5. Add the fresh spinach to the skillet and cook for 1 minute, stirring gently until it begins to wilt.

  6. Add the marinated shrimp to the skillet and cook for 2–3 minutes, stirring gently, just until the shrimp turn pink and opaque throughout (internal temperature 145°F). Do not overcook, as shrimp will become tough and rubbery.

  7. Transfer to a serving platter or individual bowls. Garnish with fennel fronds and lemon zest. Serve immediately while hot.