Sheet Pan Mediterranean Shrimp
This baked sheet pan Mediterranean shrimp recipe is an easy, healthy one-pot dinner. Richly flavored with garlic, feta, tomatoes, and more!
Foto: Well Plated
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 ground 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
Steps
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Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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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.
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Add the artichokes, tomatoes, olives, and onion.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| medium lemon | 1 | - | - |
| extra-virgin olive oil | 1.5 tablespoons | - | - |
| garlic | 3 cloves | - | - |
| kosher salt | 1 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| dried oregano | 1 teaspoon | - | - |
| to 14 ounces quartered artichoke hearts | 12 | - | - |
| pint grape tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| kalamata olives | 0.25 cup | - | - |
| red onion | 1 | - | - |
| medium zucchini | 1 | - | - |
| freshly squeezed lemon juice | 1 tablespoon | - | - |
| extra-virgin olive oil | 1 tablespoon | - | - |
| dried oregano | 0.25 teaspoon | - | - |
| crushed red pepper | 0.25 teaspoon | - | - |
| kosher salt | 0.25 teaspoon | - | - |
| jumbo raw shrimp | 1 pound | Rp 60.000/kg | Rp 6.000 |
| crumbled feta cheese | 0.5 cup | - | - |
| chopped fresh parsley | 2 tablespoons | - | - |
| Prepared lemon rice or brown rice or toasted baguette slices | - | - | - |
*Estimated market prices, may vary by region
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