Rosemary Fennel Shrimp

Unique and distinctive seafood appetizer with aromatic rosemary and a light licorice flavor of fennel seed.
Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Heather


  • 1- 1 1/4 lb raw jumbo shrimp *
  • 1/4 olive oil
  • 2 garlic cloves *minced or crushed
  • 1/2 tsp fennel seed *ground
  • 1 1/2 tsp dried rosemary *ground
  • 1/2 tsp sea salt
  • 1 lemon *cut into wedges
  • garnish with Italian parsley *optional
  • For the Brine
  • 2 tbsp sea salt
  • juice of 1-2 lemons
  • 4-5 ice cubes
  • cold water


  1. For the Brine- Fill a large bowl halfway with cold water. Add 2 tbsp sea salt and the juice of 1-2 lemons . Add the shrimp and a few ice cubes to water. Defrost in the refrigerator for 1-2 hours. Drain, peel and devein shrimp.
  2. For the Shrimp- Preheat oven to 350℉. In a medium size bowl combine oil, garlic, rosemary, fennel and salt. Add in shrimp and toss well. Place in a single layer in a medium size frying pan. Bake at 350℉ for 12-15 mins or until shrimp turn from grey to a white/pink color.
  3. Garnish with fresh squeezed lemon slices and Italian (flat leaf) parsley.

Recipe Notes

*Please use as many organic ingredients as possible.*