Sheet Pan Mediterranean Shrimp

Mediterranean Shrimp sheet pan meal on a plate.

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.

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Prep Time 5

Cook Time 15

Total Time 20

Course Dinner, Lunch

Cuisine American, Mediterranean

Servings

Calories 258 kcal

Ingredients

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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