Sheet Pan Mediterranean Shrimp

This Mediterranean Shrimp sheet pan meal is a healthy, easy, and delicious dinner that can be on your table in just 20 minutes.  Filled with plump seasoned shrimp, colorful vegetables, and Mediterranean spices, and feta this healthy weeknight dinner is one you will make again and again.

Love Mediterranean cooking? Also try my Mediterranean Roasted Vegetables, Mediterranean Quinoa Salad, or Mediterranean Chopped Salad.

Mediterranean Shrimp Sheet Pan Dinner

This Mediterranean Shrimp Sheet Pan dinner just might be the perfect weeknight meal.  With minimal prep time, this 20-minute dinner is filled with tender shrimp, bright vegetables, Mediterranean spices like basil, oregano, garlic, and lemon, and an ideal sprinkling of salty feta.  It's low-calorie, low-carb, gluten-free, and still tastes amazing.

Plus, this dinner comes together on a single sheet pan with just one bowl to clean up too.  It's vibrant, flavorful and so healthy for you!  This is a dinner that looks fabulous, tastes even better, and is still really simple to make.  It's a winner!

Serve it as shown for a low-carb meal or have rice, orzo, or quinoa to fill it out.  Either way, you can't go wrong.  We eat a version of this every few weeks because it's a great way to get lots of vegetables and protein in a place without a lot of fuss.

Why You'll Love this Mediterranean Shrimp Sheet Pan Dinner...

• This Sheet Pan Mediterranean Shrimp recipe is fresh, healthy, and tastes amazing.
• It's only 250 calories a serving with nearly 30 grams of protein.
• It could not be easier to make on a single sheet pan.
• You can customize it with different vegetables.
• It's a fabulous way to enjoy more Mediterranean food and flavors.
• It's filling but still light and healthy.
• It's crowd-pleasing! My family, including my kids, loved it.

Ingredients:

Here's an overview of what you'll need to make this Sheet Pan Mediterranean Shrimp recipe, but keep scrolling for the full recipe amounts.

• Shrimp: You'll need at least large shrimp that are raw and have been peeled and deveined.  I left the tail on for the photos, but you can remove it for easier eating, it's up to personal preference.  Large shrimp are usually marked (31/35) per pound.  You can also try extra large (26/30) or jumbo shrimp (21/25) but they will need slightly longer cooking time, which would be about 1 minute.  If your shrimp are frozen make sure to dethaw them before cooking them by placing them in the fridge overnight or rinsing them under cool water.  Pat the shrimp dry with paper towels before starting the recipe.
• Zucchini: Fresh zucchini cooks on a sheet pan well and adds substance and color to this dish.  To prepare it wash it and cut it in half.  Then slice the halves into half moons.
• Cherry Tomatoes: Tomatoes are a key ingredient in Mediterranean cooking, and cheery tomatoes work great in this recipe.  I like how they have no prep work and burst when you eat them.
• Bell Pepper: I love the rich flavor bell pepper adds.  I diced a yellow pepper so it will have a short cooking time.  You can use any color of bell pepper you like.
• Red Onion: Red onion gives this dish more color and a bit of bite.
• Artichoke Hearts: Artichoke hearts are found in the salad section of the grocery store.  They will come in a can or jar and you will need to drain the juice out of it.  They add so much Mediterranean flavor to this recipe.  This is what you are looking for.
• Extra Virgin Olive Oil: Olive Oil is a key ingredient and flavor in Mediterranean cooking and this one works great.
• Lemon: Fresh lemon juice brings out the flavors in the shrimp and the vegetables.  I use this citrus juicer to get all the juice out of my lemons.
• Oregano and Basil: I use dried oregano and basil to get that classic Mediterranean flavor.  You can also substitute Italian Spice Mix if you don't have the individual spices.
• Garlic Powder: I like to use garlic powder when roasting vegetables instead of fresh garlic, so the garlic flavor can be evenly disbursed and you don't get little bits of burnt garlic.
• Feta Cheese: Feta cheese is a soft Greek cheese that tastes amazing with these flavors.  It's the secret ingredient to making this recipe special.  If you are dairy-free you can leave it off.
• Parsley: Fresh parsley adds more green and freshness to the dish.  You can also use fresh basil or oregano.
• Salt and Pepper to Taste

Instructions:

This is an overview of the instructions to make this Sheet Pan Mediterranean Shrimp recipe, but the full detailed printable recipe is below in the recipe card.

Step One: Cook the Sheet Pan Dinner

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
2. First, prep the vegetables.  In a large mixing bowl, add the zucchini, cherry tomatoes, and red onion. Toss with ½ teaspoon of olive oil, 1 teaspoon of oregano, 1 teaspoon or basil, 1/ teaspoon or garlic powder, and half of the lemon juice. Carefully fold the artichoke hearts in at the end. Add salt and pepper to taste.
3. Pour the vegetable mixture onto your sheet pan and spread the vegetables out evenly.
4. Cook the vegetables for 8-10 minutes.
5. Next prep the shrimp.  While the vegetables are cooking, add the shrimp to the same mixing bowl. Toss with the ½ teaspoon of the olive oil, 1 teaspoon of oregano, 1 teaspoon or basil, 1/ teaspoon or garlic powder, and the other half of the lemon juice.  Add salt and pepper.
6. Remove the pan of vegetables from the oven and carefully lay the shrimp on top of them, evenly spacing them out.

Step Two: Finish the Sheet Pan Mediterranean Shrimp

1. Put the pan with the shrimp and the vegetables back into the oven and cook for 3-5 minutes, or until the shrimp are done. They will turn opaque pink and start to curl.
2. Plate and sprinkle with the feta crumbles and fresh parsley.

Variations

I love this Sheet Pan Mediterranean Shrimp recipe as written, but here are some fun variations.

• Mix up the Vegetables: This recipe is customizable to mix up the vegetables.  You'll just need to use ones with a short cooking time.  Other options are asparagus, shallots, yellow squash, green beans, eggplant, or kalamata olives.  Vegetables with a longer cooking time like broccoli, carrots, or cauliflower would need to be cut smaller or adjust the cooking time on the first round of cooking for the veggies.
• Mix up the Cheese: You can also use parmesan or goat cheese.
• Make it Spicy: Add some red pepper flakes.

FAQ

Make Ahead:

You can mix the vegetables and shrimp with the olive oil and spices ahead of time and store them in the fridge.  When it's time to eat, just pour it onto the sheet pan and cook according to the instructions.

Is shrimp allowed in the Mediterranean diet?

Yes! Shrimp is a key part of the Mediterranean diet.  Fish and shellfish are plentiful and eaten in the region.

This Sheet Pan Mediterranean Shrimp recipe is the Perfect Dinner!

This Sheet Pan Mediterranean Shrimp is the perfect dinner with such fabulous flavors and textures.  It's a great way to eat more vegetables and add shrimp to your diet.  You can't beat the easy preparation and quick cooking either.  You can't beat a one-pan meal too that makes such a fabulous main course.

Serve this as shown, with basic rice, quinoa, or orzo, or add it to some of the recipes below from the recipe collection on Running in a Skirt.  I hope you enjoy this as much as my family does.

Serve it With:

• Mediterranean Quinoa Salad
• Greek Couscous Salad
• Tomato Cucumber and Avocado Salad with Dill
• Herb Roasted Potatoes
• Lemon Pesto Pasta
• Cheesy Grilled Potatoes in Foil
• Easy Black Beans and Rice
• Creamy Gnocchi Pesto
• Zesty Italian Pasta Salad
• Lemon Garlic Kale
• Fresh White Bean Salad
• Chopped Kale Salad

More Mediterranean Recipes:

• Mediterranean Roasted Vegetables
• Mediterranean Quinoa Salad
• Mediterranean Chopped Salad
• Mediterranean Pasta Bake
• Mediterranean Bowl
• Mediterranean Grilled Shrimp Skewers Bowl
• Mediterranean Chickpea Salad

More Easy Shrimp Recipes:

25+ Easy Shrimp Recipes including Shrimp Skewers, Shrimp Scampi, BBQ Shrimp & Shrimp Tacos

If you make this Sheet Pan Mediterranean Shrimp recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Sheet Pan Mediterranean Shrimp

Julie Wunder

This Sheet Pan Mediterranean Shrimp is a healthy, easy, and delicious meal that can be on your table in just 20 minutes.  Filled with plump seasoned shrimp, colorful vegetables, and Mediterranean spices, and feta this healthy weeknight dinner is one you will make again and again.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch

Cuisine American, Mediterranean

Servings 4

Calories 258 kcal

Ingredients

  

1x2x3x

• 1 ½ pounds large shrimp
• 1 small zucchini, sliced
• 1 cup cherry tomatoes
• ½ cup yellow bell pepper, diced
• ¼ red onion, sliced
• 12 ounce jar artichoke hearts
• 1 tablespoon olive oil, divided
• 1 lemon, divided
• 2 teaspoon dried oregano, divided
• 2 teaspoons dried basil, divided
• 1 teaspoon garlic powder, divided
• ½ cup feta cheese
• parsley
• salt & pepper, to taste

Instructions

 

• Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
• In a large mixing bowl, add the zucchini, cherry tomatoes, bell pepper, and red onion. Toss with ½ teaspoon of the olive oil, 1 teaspoon of oregano, 1 teaspoon or basil, 1/ teaspoon or garlic powder, and half of the lemon juice. Carefully fold the artichoke hearts in at the end. Add salt and pepper to taste.
  
• Pour the vegetable mixture onto your sheet pan and spread the vegetables out evenly.
  
• Cook the vegetables for 8-10 minutes.
• While the vegetables are cooking, add the shrimp to the same mixing bowl. Toss with the ½ teaspoon of the olive oil, 1 teaspoon of oregano, 1 teaspoon or basil, 1/ teaspoon or garlic powder, and the other half of the lemon juice. Add salt and pepper.
  
• Remove the pan of vegetables from the oven and carefully lay the shrimp on top of them, evenly spacing them out.
  
• Put the pan with the shrimp and the vegetables back into the oven and cook for 3-5 minute, or until the shrimp are done. They will turn opaque and start to curl.
  
• Plate and sprinkle with the feta cheese and fresh parsley.
  

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days.  Leave the feta off for storage and add it just before serving.

Freezing

I don't recommend freezing this as the texture of the shrimp and vegetables will come out strange.

Make Ahead

You can mix the vegetables and shrimp with the olive oil and spices ahead of time and store them in the fridge.  When it's time to eat, just pour it onto the sheet pan and cook according to the instructions.

Nutrition

Calories: 258kcalCarbohydrates: 14gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 231mgSodium: 1501mgPotassium: 534mgFiber: 4gSugar: 4gVitamin A: 730IUVitamin C: 66mgCalcium: 235mgIron: 2mg

Keyword Mediterranean Shrimp

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