Shrimp poached in a saffron coconut broth with fennel and green-onion tops.

• Shrimp — 4¼ oz (8–10, peeled)
• Saffron (pinch)
• Full-fat coconut milk — ½ cup
• Fennel — 4 oz (½ bulb, sliced)
• Green-onion tops — 2 Tbsp
• Garlic-infused olive oil — 1 Tbsp
• Parsley
• Sea salt

1. Soften the fennel in the oil over medium 3–4 minutes. Add the saffron and coconut milk and bring to a gentle simmer.
2. Add the shrimp and poach gently 3–4 minutes, just until pink and opaque (don't boil hard).
3. Stir in the green-onion tops and parsley; season and serve with the broth.

Bloom the saffron in 1 Tbsp warm water for 5 minutes before adding — dry saffron in oil gives a fraction of the color and almost none of the flavor.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Quick sauté: cook shrimp ~1.5–2 min/side just to opaque (they toughen if overcooked).

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.