Name: Toaster-Oven Baked Shrimp with Fennel, Potatoes, and Olives
Total time: 45 min
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

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 the danger of shrimp—it’s far too easy to overcook them. If they spend too much time in the oven, their delicate flesh turns tough and rubbery. To avoid this common problem, we jump-started the potatoes and fennel, letting them roast in the toaster oven. We seasoned them simply so that the final placing of our oregano-and-lemon-zest-flavored shrimp over the top would marry the flavors together. Briny kalamata olives and salty feta cheese gave this simple dish a savory finish, and lemon juice brought it all to life. The final result was a nutritious, satisfying meal with bright shrimp as the centerpiece.

Before You Begin

We recommend all-natural shrimp that aren’t treated with sodium or preservatives. If buying frozen shrimp, make sure the ingredient label lists only “shrimp.”

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Toss potatoes, fennel, 1 tablespoon oil, ½ teaspoon salt, and ⅛ teaspoon pepper together on small rimmed baking sheet, then spread into even layer. Roast until vegetables are just tender, about 25 minutes.

Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper together in bowl. Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return sheet to oven and roast until shrimp are opaque throughout, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.