Sauteed Shrimp & Fennel with Lemon Thyme Sauce and Feta

shrimp and fennel

When it’s 98 degrees outside, who really wants to spend hours in the kitchen making dinner when after work chores involve watering the flowers and garden, running around the yard, washing camp clothes, bath time to  make the mornings run smoother, and early bed times for our little guys to recharge their energy for another day of summer fun?  When it’s 98 degrees outside, who really wants to eat a super heavy meal?   Not me!  I am in the mood for something light and fresh and quick and easy that I can throw together in record time while pig pen washes up in the tub.  This shrimp and fennel dish is just that.  Serve it alongside this Cucumber, Tomato & Onion Salad and you have reached summer meal perfection!!!

Sauteed Shrimp & Fennel with Lemon Thyme Sauce and Feta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Sauteed Shrimp & Fennel with Lemon Thyme Sauce and Feta

A light and healthy dish perfect for a summer meal.


  • 1 pound raw shrimp, peeled & deveined (tails off if you prefer)
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 2 fennel bulbs, trimmed & cored and cut into 1" inch strips
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter or cold-pressed oil margarine
  • Juice of 1 lemon
  • 3 tablespoons dry white wine
  • 1/2 teaspoon garlic powder
  • 2 ounces reduced fat Feta cheese
  • Salt & pepper to taste


  1. Heat oil in a medium saute pan over medium heat. Add fennel. Saute for 5-8 minutes or until softened and lightly brown. Add a little liquid to the pan if needed (I added a small amount of chicken broth and/or white wine). Do not let fennel burn.
  2. Rinse shrimp and let drain in a colander. Sprinkle with lemon pepper and garlic salt and toss to coat.
  3. Add butter to pan. Once melted, add shrimp and turn down heat to medium-low. Let cook turning frequently until lightly pink. Add lemon juice and wine and let cook a couple minutes more on low heat. Do not overcook shrimp. Add garlic powder and toss mixture to coat with sauce and seasoning.
  4. Sprinkle with feta cheese and thyme. Season to taste with salt and pepper and serve.

cucumber tomato and onion salad

Cucumber, Tomato & Onion Salad

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