Sheet Pan Mediterranean Shrimp

Sheet Pan Mediterranean Shrimp

from wellplated.com
45 min

This baked sheet pan Mediterranean shrimp recipe is an easy, healthy one-pot dinner. Richly flavored with garlic, feta, tomatoes, and more!

Ingredients

  • 1 medium lemon (zest and 3 to 4 tablespoons juice, divided)
  • 1 ½ tablespoons extra-virgin olive oil
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 teaspoon kosher salt (plus additional for serving)
  • ¼ teaspoon black pepper (plus additional serving)
  • 1 teaspoon dried oregano
  • 12 to 14 ounces quartered artichoke hearts ((canned or jarred), drained and patted dry)
  • 1 pint grape tomatoes (left whole)
  • ¼ cup kalamata olives (pitted and coarsely chopped)
  • 1 red onion (cut into ½-inch slices)
  • 1 medium zucchini
  • 1 tablespoon freshly squeezed lemon juice (from the same lemon above)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • ¼ teaspoon kosher salt
  • 1 pound jumbo raw shrimp, (16 to 20 count) (peeled and deveined)
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Prepared lemon rice or brown rice or toasted baguette slices

Directions

  1. 1

    Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

  2. 2

    Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.

  3. 3

    Add the artichokes, tomatoes, olives, and onion.

  4. 4

    Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.

  5. 5

    Transfer the mixture to a large rimmed baking sheet and spread it into an even layer (keep the bowl handy; no need to clean it yet). Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.

  6. 6

    Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, and salt. Add the shrimp and toss to coat.

  7. 7

    Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.

  8. 8

    Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.

  9. 9

    Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm with rice or baguette slices.

Sheet Pan Mediterranean Shrimp Recipe | Only Recipes