mediterranean

Aegean Baked Orzo with Shrimp and Fennel

Name: Aegean Baked Orzo with Shrimp and Fennel
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 145 g shrimp, peeled and deveined; 54 g dry orzo; 11 g olive oil; 116 g fennel bulb, sliced; 4 g garlic, minced; 145 g crushed tomatoes; 189 g broth; 0.73 g dried oregano; 25 g feta cheese, crumbled; 1 g salt; 0.73 g black pepper

This baked dish pairs shrimp, peeled and deveined with dry orzo, fennel bulb, sliced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

62 g Carbohydrates

21 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g shrimp, peeled and deveined 144 kcal
54g dry orzo 200 kcal
11g olive oil 97 kcal
116g fennel bulb, sliced 36 kcal
4g garlic, minced 6 kcal
145g crushed tomatoes 46 kcal
189g broth 11 kcal
1g dried oregano 2 kcal
25g feta cheese, crumbled 101 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oil
Heat oven to 400F. In an oven-safe skillet or small baking dish, warm olive oil over medium heat.
fennel bulbgarlic
Add sliced fennel and cook 4-5 minutes until starting to soften. Stir in garlic and cook 30 seconds.
dry orzocrushed tomatoesbrothdried oregano
Add orzo and toast 1 minute. Stir in crushed tomatoes, broth, and oregano; bring to a simmer.
shrimpdry orzofeta cheese
Nestle shrimp on top, sprinkle with feta, and bake 12-14 minutes until orzo is tender and shrimp are pink. Rest 2 minutes, then serve.