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I am ever on the prowl for easy one-pan meals, and this Sheet Pan Mediterranean Shrimp is everything I always need.

A bowl of sheet pan Mediterranean shrimp

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.

Tip!

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.

Today’s recipe is a baked riff on my classic Mediterranean Shrimp and this Mediterranean Pasta, both of which cook in one skillet.

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.

Shrimp and vegetables on a sheet pan

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.


The Ingredients

  • 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.

Market Swap

  • Not a fan of olives? You can omit them from the recipe. Since olives are salty, prior to serving, add a sprinkle of additional kosher salt to taste.
  • Instead of olives, you can substitute 2 to 3 tablespoons of rinsed and drained capers.
  • 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.

The Directions

Dressing in a bowl
  1. For the vegetables: Whisk the marinade ingredients together in a bowl.
Vegetables in a bowl
  1. Add the vegetables and toss to combine.
Vegetables being roasted on a baking sheet
  1. Bake the vegetables at 450 degrees F for 12 minutes.
Raw seafood in a bowl
  1. Toss the shrimp with the marinade ingredients.
Raw shrimp and vegetables on a sheet pan
  1. Place the shrimp on the baking sheet with the vegetables.
Sheet pan Mediterranean shrimp
  1. Bake for 6 to 10 minutes more. Remove from the oven, and top with feta, parsley, and lemon juice. DIG IN!
Shrimp, vegetables, and feta on a baking sheet

Storage Tips

  • 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.

Storage Tip

I don’t recommend freezing this dish, as the texture of the shrimp and vegetables will not hold up once thawed.

Mediterranean sheet pan shrimp in a bowl

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.

Leftover Ideas

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.

Shrimp, vegetables, and cheese on a baking sheet

What to Serve with Mediterranean Shrimp

In addition to the bread and rice options mentioned below, here are a few more dishes that would be tasty with this recipe:

Healthy Mediterranean shrimp with vegetables

Recommended Tools to Make this Recipe

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

4.89 from 60 votes
This baked sheet pan Mediterranean shrimp recipe is an easy, healthy one-pot dinner. Richly flavored with garlic, feta, tomatoes, and more!

Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes

Servings: 4 servings

Ingredients
  

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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1(of 4), without bread or riceCalories: 328kcalCarbohydrates: 17gProtein: 29gFat: 16gSaturated Fat: 5gCholesterol: 302mgPotassium: 628mgFiber: 5gSugar: 8gVitamin A: 1419IUVitamin C: 51mgCalcium: 313mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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96 Comments

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  1. SO GOOD. Measured with my heart on the red pepper flakes so the shrimp was a bit spicy. Otherwise followed the recipe exactly as written. Fixed some roasted potatoes as a side for my hubby, and I just loaded up on the veggies. Easy, yummy, quick summer dinner. Thanks Erin!5 stars

  2. I loved this….it has all of my favorite flavors. I added eggplant and asparagus which was so good. I also added capers at the end. I will absolutely make this again. Thank you for sharing :)5 stars

  3. I made this but instead of feta cheese I used mozzarella cheese instead. I cannot stand the taste of feta cheese. This is a recipe I will be eating in steady rotation, as the only “meat” I eat is seafood, fish, or chicken.
    I do have a question: the nutritional info lists all except Sodium. Is there a way to find that number value.
    I used to do all the planning and cooking for someone who was on a medically needed high-protein low-salt diet and I used many of your recipes because it listed the amounts of the protein and fiber. I know the numbers are not exact but it is a huge help when the recipe already has that figured out for you. It is a big help to those of us that were/are caregivers. People who have asked me for the recipes I cooked have told me how much they love the nutritional info on them. I always tell them thank goodness there are people like you to do all that for us. Thank You!!!5 stars

    1. Glad you enjoyed it, Pam! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  4. We absolutely loved this recipe. We did make a couple of changes as we didn’t have artichokes or zucchini – substituted Brussels sprouts and pea pods. Used chipotle pepper flakes and did not add the lemon juice at the end as my DH is not a fan. Served with focaccia! This recipe is a keeper! Thanks Erin!5 stars

  5. I love this recipe so much…I have made it twice made it with different veggies each time. I have added eggplant and asparagus as well as spinach and peppers. I also add capers at the end. Served over rice one time and orzo the next.Thank you so for sharing!!5 stars

  6. Absolutely delicious! I made it without olives (as they are not my husband’s favorite) and it was still wonderful. We enjoyed it over lemon rice.5 stars

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