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Herb Grilled Shrimp and Wilted Spinach With Fennel

Herb Grilled Shrimp and Wilted Spinach With Fennel
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Serves 8| Hands-On Time: | Total Time:


  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons mixed herbs (parsley, thyme, mint, marjoram), roughly chopped
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 3 pounds medium shrimp, peeled and deveined
  • 40 (8- to 10-inch) wooden skewers
  • 3 (10-ounce) packages baby spinach
  • 2 teaspoons fennel seeds


  1. In a large bowl, combine 3 tablespoons of oil, lemon juice, herbs, salt, pepper, and shrimp. Cover and refrigerate for 20 to 30 minutes.
  2. Soak skewers in warm water at least 20 minutes while shrimp is marinating.
  3. Heat remaining oil in a large skillet over low heat and wilt spinach with fennel seeds, about 3 to 4 minutes (do in two batches if necessary). Remove skillet from heat and cover to keep warm.
  4. Heat broiler or grill. Remove shrimp from marinade and thread onto skewers. Broil or grill the shrimp until just done, about 5 to 6 minutes. Serve the shrimp with the spinach.
By September, 2000

Nutritional Information

  • Per Serving
  • Calories 204
  • Fat 6g
  • Sat Fat 1g
  • Cholesterol 214mg
  • Sodium 1372mg
  • Protein 26g
  • Carbohydrate 13g
  • Sugar 0g
  • Fiber 5g
  • Iron 4mg
  • Calcium 174mg
What does this mean? See Nutrition 101 .

Quick Tip

Henckels Cutlery Forged Synergy 3-inch Brush Stainless Steel Paring Knife
Use a paring knife to devein shrimp.

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