Shrimp And Fennel In Garlic Sauce Recipe

My mom has been making this shrimp dish for ages now, and it’s one of my absolute favorites! It’s simple to make, takes just under half an hour, only requires a few ingredients, and is totally delicious! What could be better?!

Shrimp And Fennel In Garlic Sauce 2

It’s basically shrimp and fennel (similar in taste and appearance to anise), sauteed together in garlic sauce and served on top of a bed of noodles. It’s delicious without being too spicy or overpowering, so even picky eaters like me will love it!

Shrimp And Fennel In Garlic Sauce

Adapted from a recipe found in Sunset Magazine


  • 3 T olive oil
  • 5 cloves of garlic, minced
  • 2 bulbs of fennel, sliced
  • 1 t chili powder
  • 1/2 t salt
  • 1/2 t black pepper
  • 2 bay leaves
  • 2 lb raw shrimp, peeled and de-veined
  • 2 T Rose’s lime juice (the cocktail cordial, not concentrated or fresh squeezed lime juice)

Serve over:

  • egg noodles
  • butter, salt, and parmesan for the noodles

I usually buy raw frozen shrimp that have already been de-veined, but I still have to peel them. If you’re using frozen shrimp, pull them out about an hour beforehand so they can thaw a little bit. That way, when you peel them, they won’t be so cold you can’t feel your hands anymore!

Shrimp And Fennel - Shrimp

Start by peeling your shrimp. You can leave the tails on if you’d like, but I always take them off. Do it whichever way is easiest, it doesn’t matter that much!

Then cut up your fennel bulbs. Cut off the leafy stalk parts, you won’t use them, and then slice up the bulbs like you would slice an onion. Cut them into medium-sized chunks; too much bigger than this and they won’t get soft, but too much smaller and they’ll get crispy!

Shrimp And Fennel - Fennel

Once your shrimp and fennel are prepared, start a large pot of water boiling for the noodles. Once the water boils, cook the egg noodles according to the directions on the package.

Meanwhile, while you wait for the water to boil, heat the oil in a large, heavy, non-stick frying pan over medium heat. Add all of the ingredients except the shrimp, lime juice, egg noodles, and butter/salt/parmesan. Cook for 10-20 minutes until the fennel gets slightly tender, stirring occasionally.

Shrimp And Fennel - Cooked Fennel

Once the fennel is ready, add the shrimp and cook for another 5-10 minutes, stirring often. The shrimp will turn an opaque pinkish white and will no longer be transparent at all when fully cooked. Be careful not to overcook the shrimp or they’ll get chewy!

Turn off the heat, add the lime juice, and stir.

Shrimp And Fennel - Cooked

Add butter, salt, and parmesan to the noodles before serving them up. Serve the shrimp over a bed of noodles, and enjoy!

Shrimp And Fennel In Garlic Sauce

This recipe uses 2 pounds of shrimp, but leftovers keep extremely well if you don’t eat it all at once! Or you can cut the recipe in half!



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Jessi Wohlwend

I believe that anyone can do crafts and DIY projects, regardless of skill or experience. I love sharing simple craft ideas, step by step DIY project tutorials, cleaning hacks, and other tips and tricks all with one goal in mind: giving you the tools you need to “do it yourself”, complete fun projects, and make awesome things!

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Reader Interactions

  1. Heather says

    9 years ago

    Oh yum this look sooo delish – I love fennel too!! Thanks for sharing at Project Inspired! I pinned this to our group pinboard! Tx!

  2. Natashalh says

    9 years ago

    This looks totally awesome! I love shrimp and I’m always trying to discover ways to cook fennel that aren’t roasting it forever.

  3. Carrie @ My Favorite Finds says

    9 years ago

    So I love shrimp! I’m always looking for new ways to make it. Thanks for sharing at Pinworthy Projects.

  4. Raquel says

    9 years ago

    This looks really good Jessi! I have never cooked with sliced fennel before. Hope you are doing well!

  5. [email protected] The Better Half says

    9 years ago

    what is a fennel exactly? it looks like an onion…you said cut it like an onion…is it a mini onion? I don’t get out much! lol. Thanks for sharing – it looks super yummy!

    • Jessi @ Practically Functional says

      9 years ago

      Lol Jocie, it’s basically an herb with a big bulby part at the bottom that you can eat like a vegetable. It kinda looks like celery stalks with leafy flowery fronds growing out of a sorta flat onion. It gets confused with anise a lot (think black licorice) because it has that same sort of spicy tangy flavor, and it is (along with anise) one of the main ingredients in absinthe. The frondy leafy parts are what mostly tastes like licorice though, the bulb part has a much subtler flavor. And it’s like an onion not because it tastes like one necessarily, but more because it kinda looks like one, it has a type of “rings” like an onion does when you cut it, and at least in this recipe, you basically saute it up exactly like you would an onion. 🙂 Shoulda took a picture before I cut them up!

  6. keri @ shaken together says

    9 years ago

    My hubby LOVES shrimp and I’ve been curious to try fennel – this is the perfect recipe for both of us 🙂

  7. Angie - says

    9 years ago

    This looks delicious! I’m always looking for an excuse to use garlic sauce. I can’t wait to try this!

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