Shrimp with Fennel and Orange

Orange segments and fennel fronds add vivid color and freshness to this easy shrimp dinner.

Shrimp with Fennel and Orange
Makes 6 Servings
  • 2 tablespoons olive oil, divided
  • 1 fennel bulb, thinly sliced
  • 1 medium sweet onion, thinly sliced
  • 2 teaspoons kosher salt, divided
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) package green beans, blanched
  • 2 teaspoons orange zest (about 1 orange)
  • 1 navel orange, peeled and sliced
  • Garnish: fennel fronds
  1. In a 12-inch skillet, heat 1 tablespoon oil over medium heat. Add fennel and onion; cook until tender, 10 to 15 minutes. Remove from skillet, and sprinkle with 1 teaspoon salt. Wipe skillet clean.
  2. In same skillet, heat remaining 1 tablespoon oil over medium-high heat.
  3. Sprinkle shrimp with pepper and remaining 1 teaspoon salt. Add shrimp to skillet; cook, stirring occasionally, until pink and firm, 2 to 3 minutes. Add fennel mixture, beans, orange zest, and orange slices. Garnish with fennel fronds, if desired.