Lemon-Fennel Shrimp with Potatoes
Serves 210 mins prep30 mins cook
Juicy shrimp seasoned with lemon zest and fennel, paired with rosemary hassleback potatoes and sun-dried tomato hummus. A delightful dish perfect for a cozy weekend in.
0 servings
What you need
Instructions
1: Sauté shrimp seasoned with salt and pepper in ghee over medium heat for one minute. 2: Add lemon zest, crushed fennel seed, and minced garlic; sauté for a couple of minutes until cooked. 3: Add a dash of coconut aminos and lemon juice. 4: Prepare hassleback potatoes by seasoning them with rosemary, salt, and pepper. 5: Bake the hassleback potatoes at 425°F for 30 minutes. 6: Serve shrimp with hassleback potatoes and sun-dried tomato hummus.View original recipe