Cypriot Baked Shrimp with Tomato, Fennel, Olives and Lemon-Roasted Potatoes
A Cypriot-style baked shrimp dinner — sweet shrimp roasted into a tomato, fennel, garlic, and olive base, served alongside lemon-and-oregano roasted baby potatoes. Shrimp is one of the densest natural iodine sources outside seaweed, and the dish stays naturally dairy-free in the island tradition of fishermen's pots.
- Prep
- 8 min
- Cook
- 22 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 130gshrimp, peeled and deveined (raw)
- 220gbaby potatoes, halved
- 100gcrushed tomato (canned)
- 80gfennel bulb, thinly sliced
- 35gonion, sliced thin
- 6(~25g, pitted)kalamata olives
- 1.5tbsp (18g)extra virgin olive oil
- 2cloves (6g)garlic, sliced
- 1tsp (1g)dried oregano
- 1tbsp (15g)lemon juice
- 1tsp (2g)lemon zest
- 2tbsp (8g)parsley, chopped
- 1/4tsp (1.5g)sea salt (iodized)
- 1/8tspblack pepper
Instructions
- 01
Heat the oven to 425°F (220°C).
- 02
Toss the halved baby potatoes with 1/2 tbsp of the olive oil, half the salt, and half the dried oregano. Spread on a small sheet pan and roast 18 minutes, flipping once at minute 10.
- 03
While the potatoes roast, heat 1 tbsp olive oil in a small ovenproof skillet over medium heat. Add the sliced onion and the sliced fennel. Cook 5 minutes, stirring, until softened.
- 04
Add the sliced garlic. Cook 30 seconds.
- 05
Stir in the crushed tomato, the rest of the oregano, salt, and black pepper. Simmer 3 minutes until thickened slightly.
- 06
Pat the shrimp dry. Nestle them into the tomato-fennel sauce. Scatter the kalamata olives over the top. Slide the skillet into the oven for 8 minutes, until the shrimp are pink and curled.
- 07
Remove from the oven. Drizzle the lemon juice over the shrimp. Plate alongside the roasted potatoes. Finish with lemon zest and parsley.
Nutrition (per serving)
- Calories
- 580kcal
- Protein
- 35g
- Carbs
- 42g
- Fat
- 26g
- Fiber
- 7g
- Selenium
- 45mcg
- Zinc
- 3mg
- Iron
- 4.2mg
- B12
- 1.5mcg
- Iodine
- 125mcg
- Sodium
- 700mg