I am ever on the prowl for easy one-pan meals, and this Sheet Pan Mediterranean Shrimp is everything I always need.
Juicy shrimp tossed with a medley of fresh vegetables and pantry herbs, topped with a shower of feta cheese, and livened up with a squeeze of lemon, it’s exactly the recipe to freshen up (and help out!) your dinner plans for the week.
The vibrancy, nutritional value, and general sensation of being surrounded by blue water have long made Mediterranean food one of my favorite genres, whether I’m dining out or cooking dinner at home.
If you also love Mediterranean food or are striving to follow a Mediterranean diet be sure to check out my full list of Mediterranean-inspired recipes.
This time instead of the stovetop, we are enlisting the help of a trusty and true kitchen workhorse: the half sheet pan.
From one-pan meals like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Shrimp and Broccoli, to stellar sides like Roasted Brussels Sprouts, with our friend the sheet pan, a healthy meal is never far from grasp.
How to Make Sheet Pan Mediterranean Shrimp
Straight from the pan, this Mediterranean meal offers servings of lean protein and veggies, plus satisfaction-factor ingredients like feta, olives, and lemon.
To round out the meal, serve it with brown rice or Lemon Rice for dinner, then enjoy the leftovers on top of greens the next day for a Greek-inspired salad.
- Shrimp. The delicious lean protein component of our meal. Shrimp cook in minutes and are packed with vitamins and minerals.
- Artichoke Hearts. An earthy veggie that instantly gives this dish a Mediterranean flavor and feel. Plus, they’re rich in fiber and antioxidants.
- Grape Tomatoes. Little, sweet pops of color and flavor.
- Kalamata Olives. Richly-flavored kalamata olives add to the Mediterranean flair of this dish and give it a hint of saltiness.
- Red Onion. With their beautiful color and delicious taste, red onions are a fabulous addition to this recipe.
- Zucchini. Sweet and scrumptious. Zucchini is also rich in antioxidants and fiber.
- Lemon Zest + Juice. Adds brightness and acidity that emphasizes all the Mediterranean flavors.
- Feta. Salty, creamy feta cheese pairs wonderfully with the other ingredients in this dish.
- Parsley. A shower of parsley adds freshness and helps the other flavors pop.
- For the vegetables: Whisk the marinade ingredients together in a bowl.
- Add the vegetables and toss to combine.
- Bake the vegetables at 450 degrees F for 12 minutes.
- Toss the shrimp with the marinade ingredients.
- Place the shrimp on the baking sheet with the vegetables.
- Bake for 6 to 10 minutes more. Remove from the oven, and top with feta, parsley, and lemon juice. DIG IN!
- To Store. Refrigerate leftovers in an airtight storage container for up to 2 days.
- To Reheat. Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
I don’t recommend freezing this dish, as the texture of the shrimp and vegetables will not hold up once thawed.
Meal Plan Tip
Mix the vegetable sauce together up to 1 day in advance and refrigerate it. Chop all the vegetables up to 1 day in advance. Refrigerate them in a separate airtight storage container.
Serve leftovers over a bed of lettuce for an easy and tasty spin on a Greek salad (they would also be delicious served over this Arugula Salad). Or, toss shrimp and vegetables with hot or cold pasta for either a warm pasta dish or pasta salad. Drizzle with extra lemon juice and olive oil as needed.
Recommended Tools to Make this Recipe
- Baking Sheet. The MVP of this easy recipe.
- Citrus Juicer. The easiest way to juice a lemon.
- Non-Slip Cutting Board. This cutting board will stay put while you chop.
If one-pan prowess speaks to you too, be sure to check out my full collection of one-pot meals.
Like this sheet pan Mediterranean shrimp, they prove you don’t need to dirty a bunch of dishes to deliver a delish dinner!
Sheet Pan Mediterranean Shrimp
FOR THE VEGETABLES:
- 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
FOR THE SHRIMP:
- 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 for serving
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- 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.
- Add the artichokes, tomatoes, olives, and onion.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- I don’t recommend freezing this dish, as the texture of the shrimp may change once thawed.
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