Sheet Pan Mediterranean Shrimp
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
drained and patted dry), (canned or jarred
- 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
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Prepared lemon rice or brown rice or toasted baguette slices
Directions
- 1
Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- 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
Add the artichokes, tomatoes, olives, and onion.
- 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
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
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
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
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
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
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Ratings & Reviews
Based on 69 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, healthy dinner that practically makes itself? This Sheet Pan Mediterranean Shrimp recipe delivers rich flavors of the Mediterranean with minimal cleanup, perfect for a busy weeknight.
The beauty of this recipe lies in its simplicity and the synergy of fresh ingredients. By roasting jumbo shrimp alongside garlic, juicy grape tomatoes, briny olives, and tender artichoke hearts on a single sheet pan, every component becomes infused with delicious, aromatic Mediterranean flavors. The method ensures a balanced dish where each ingredient plays a crucial role.
Prepare for a symphony of textures and tastes: plump, tender shrimp bursting with lemon and oregano, nestled among sweet, blistered grape tomatoes, softened red onion, and earthy zucchini. The tangy feta cheese melts slightly, creating creamy pockets of flavor, while the Kalamata olives and artichoke hearts provide a delightful salty, briny counterpoint. It's a colorful, vibrant dish that feels light yet deeply satisfying, highlighted by the fresh finish of parsley.
Easily adapt this sheet pan dinner to your pantry. For a vegetarian option, you could omit the shrimp and add chickpeas or extra veggies like bell peppers instead of zucchini. If you don't have Kalamata olives, green olives can work in a pinch, though the flavor profile will shift slightly. Feel free to adjust the amount of crushed red pepper for a little more or less heat.
This flavorful Mediterranean shrimp makes for an effortless weeknight meal or a casual gathering. Serve it alongside prepared lemon rice or brown rice to soak up all the delicious juices, or with toasted baguette slices for a comforting crunch.