Toaster-Oven Baked Shrimp with Fennel, Potatoes, and Olives

Name: Toaster-Oven Baked Shrimp with Fennel, Potatoes, and Olives
Yield: Serves 2
Ingredients: 12 ounces, Yukon Gold potatoes, peeled and sliced ½ inch thick; 1 , fennel bulbs, stalks discarded, bulb halved lengthwise and cut into 1-inch-thick wedges through core; 2 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; ¾ teaspoon, table salt, divided; ¼ teaspoon, pepper, divided; 1 pound, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed; 1 teaspoon, dried oregano; ½ teaspoon, grated lemon zest, plus lemon wedges for serving; 2 ounces, feta cheese, crumbled (1 cup); ¼ cup, pitted kalamata olives, halved; 1 tablespoon, chopped fresh parsley

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Main Courses

Fish & Seafood

For Two

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

SERVES2

TIME45 minutes

WHY THIS RECIPE WORKS

Naturally vibrant pink shrimp are great candidates for the toaster oven because they only need a little bit of time and a little bit of heat to create a quick and light weeknight meal with minimal fuss and lots of flavor. But that is also t...

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