Shrimp and Fennel in Hot Garlic Sauce

by Diane Lofshult on Mar 01, 2005

The recipe for this quick and easy appetizer can be doubled to serve as an entrée.

1 tablespoon (tbs) olive oil

3 1/2 cups thinly sliced fennel bulb

1/4 teaspoon (tsp) salt

1/8 tsp freshly ground black pepper

4 garlic cloves, thinly sliced

1 bay leaf

1/2 tsp crushed red pepper

3/4 pound large shrimp, peeled and deveined

2 tbs fresh lime juice

lime wedges (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, black pepper, garlic and bay leaf; cook 5 minutes or until fennel is crisp but tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are cooked, stirring occasionally. Stir in lime juice. Serve with lime wedges, if desired. Makes four servings (1 cup per serving) as appetizer.

Per Serving: 154 calories (30% from fat); 5.1 g fat; 8.8 g carbohydrates; 18.6 g protein; 2.8 g fiber.

Source: October 2004 Cooking Light.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at