I am ever on the prowl for easy one-pan meals, and this Sheet Pan Mediterranean Shrimp is everything I always need.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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.
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.
- 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
- 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!
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.
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.
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:
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
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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 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
FOR THE SHRIMP:
- 1 tablespoon freshly squeezed lemon juice from the same lemon above
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
- ½ 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
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
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!
Literally the best way to measure Tiffany! LOL! So glad you enjoyed it!
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 :)
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
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!!!
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!
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!
Glad you enjoyed it, thanks for the feedback Nancy!
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!!
Great to hear, thank you Chrissy!
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.
So glad to hear you enjoyed it, Jordan!
This was AMAZING! So simple, quick to make and so flavorful and delicious. One of my very favorite meals!
So glad to hear you enjoyed it, Renae! Thank you!
We really liked this. Prepared it for company, doubling recipe. Looked so pretty and enjoyed by all. Next time will add a few more artichokes, yum! Served leftovers on salad next evening. Thanks for this recipe.
So happy to hear you enjoyed it, Pamela!
Made this for the first time and it is an instant favorite and landed in the remake soon pile of recipes. Healthy, flavorful, and a quick absolutely delightful meal. I made a simple lemon rice to accompany it and it was so good even when you were full you kept wanting just another bite. Found some delightful tomato and basil feta cheese that just added to the overall flavor profile. Also, as easy as Home Chef overall and way more affordable! I’ve saved your page and will be coming back repeatedly.
Great to hear, thank you Stephanie!
This was absolutely delicious. Made exactly as written except omitted olives. Will put this on our repeat list to make again.
So glad to hear you enjoyed it, Krista! Thank you!
Delicious and easy! Definitely adding it to my rotation of favorites!
Great! Thank you Sarah!
I would make this recipe again. It was easy and the flavors melded so well. I tried crusty bread on the side and it was a delicious combination.
Glad to hear you enjoyed it, Colleen! Thank you!
We absolutely loved it!