This Mediterranean Shrimp – Sheet Pan Recipe is an easy and delicious meal for when you want to surprise someone or try something new. It’s utterly flavorful and packed with healthy foods such as olive oil, shrimp, Mediterranean veggies, and feta cheese.
If you love Mediterranean food, you should also try our Mediterranean Mezze Platter and Mediterranean Lentil Salad!
This recipe was inspired by Katie Lee Biegel from The Kitchen. When I saw her making this recipe, I knew instantly it would be a family favorite.
Why I Love This Recipe
- Simple to make
- So delicious
- Healthy
- Love the added bread
- Looks impressive
Helpful Items for This Recipe
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Nonstick Carbon Steel Baking Sheet Set, 3 Pack – Small 13” x 9”, Medium 15” x 10”, Large 17” x 11”
Ingredients to make this Mediterranean Sheet Pan Dinner
Simple ingredients, and overall, you can get shrimp at a reasonable price, and only a few are needed per serving.
Recipe Ingredients
Olive oil – Use extra virgin olive oil if possible.
Dried oregano – It adds a herby flavor, so classic to Mediterranean cuisine.
Crushed red pepper – It provides a spicy hint without being too hot.
Garlic – Garlic’s taste helps to highlight the veggies.
Lemon zest, juice, and wedges – They add a fragrant and tangy flavor that helps to balance the rest of the meal.
Shrimp – It will absorb all the flavors from this dish, providing healthy protein to this meal.
Salt and ground black pepper – Add these to taste.
Baguette – Any crusty bread will work for this recipe.
Crumbled feta cheese – A traditional Mediterranean staple, don’t omit it!
Dry white wine – Adds brightness to the sauce, enhancing the Mediterranean flavors.
Jarred artichoke hearts – Provide a briny, earthy taste that complements the shrimp and vegetables.
Zucchini – Brings a slightly sweet flavor and tender texture when roasted.
Haricot vert – These slender green beans add crispness and color to the dish.
Grape tomatoes – Roast into juicy bursts of sweetness that balance the savory elements.
Kalamata olives – A salty Mediterranean touch. Get a good quality from the deli.
Capers – Add tangy pops of brininess that complement the seafood flavors.
Red onion – Roasts into a caramelized sweetness while adding vibrant color.
Fresh thyme – Gives a fresh aroma that I love.
Shrimp cook fast—usually just 2–3 minutes per side in a hot pan or 6–8 minutes total in the oven, depending on size. You’ll know they’re done when they curl into a “C” shape and turn pink with opaque flesh (if they form a tight “O,” they’re overcooked).
How to make our one-pan Mediterranean shrimp recipe:
Preheat the oven to 450 degrees F. Prepare a large sheet pan.
Prepare the veggies (artichoke, zucchini, haricot vert, tomatoes, olives, capers, and red onion) by cutting them all into bite-sized pieces.
In a large bowl, whisk the white wine, olive oil, and minced garlic. Add the prepared veggies and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
Transfer the mixture to a baking sheet and evenly spread it out. Roast until the tomatoes begin to release their juices and veggies begin to soften, about 10-15 minutes.
Prepare the shrimp: While the vegetables are roasting, mix the olive oil, dry oregano, red pepper flakes, lemon juice and zest in the same bowl. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
When vegetables are ready, place shrimp and baguette pieces in the same pan. Pour leftover shrimp marinade over the shrimp and vegetables, drizzle the baguette pieces with olive oil, and sprinkle with salt. Arrange some lemon wedges over the veggies. Bake for another 8-10 minutes or until shrimp and veggies are cooked through.
Top with feta cheese and olive oil drizzle. Serve warm.
What you’ll love about this recipe:
- Convenience: Minimal prep and very little cleanup since everything cooks in one pan.
- Balanced meal: You can cook protein (chicken, shrimp, salmon, pork, etc.) alongside vegetables and sometimes even starches like potatoes.
- Flavor: Roasting everything together allows the ingredients to share their juices and seasonings, creating a cohesive flavor.
- Flexibility: You can mix and match ingredients depending on what you have at home or your dietary preferences.
What to serve with Mediterranean Shrimp:
Some ideas to prepare alongside this recipe are:
– A great side: Instant Pot Rice Pilaf with Orzo, a light grain base that balances the shrimp and veggies.
– A flavorful and easy salad: Easy Caprese Salad Recipe.
– A refreshing dessert: Fruit Salad with Honey Lime Dressing.
Recipe Pro Tips
What is a sheet pan dinner?
Sheet pan dinners are a total lifesaver—they mean minimal prep, barely any cleanup, and you still get a balanced meal with protein, veggies, and even starches all roasted together. Plus, everything cooks on one pan so the flavors mingle beautifully, and you can easily swap in whatever ingredients you have on hand.
How to Peel and Devein Shrimp
Peeling and deveining shrimp is easier than it sounds! Just pull off the legs and peel away the shell (leave the tails on if you want them to look fancy). Use a small knife or thick needle to make a small cut on the back, then lift out the dark vein with the knife tip or a toothpick. Give them a quick rinse, pat dry, and you’re ready to cook!
MORE SHEET PAN MEALS!!
If you love the ease of sheet pans meals, here are a few more of our favorites.
Mediterranean Shrimp – Sheet Pan Recipe
Ingredients
Shrimp
- 1 tbsp extra virgin olive oil + more for serving
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 clove garlic minced
- 1 lemon juice and zest
- 1 lemon cut into slices or wedges
- 1 lb cleaned large shrimp
- 1 baguette cut in half lengthwise
- 4 oz crumbled feta cheese
- 3 tbsp dry white wine
- Salt and pepper to taste
Vegetables
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 12 oz jarred artichoke hearts drained
- 1 cup zucchini slices
- 8 oz haricot vert trimmed
- 1 pint grape tomatoes
- 1/3 cup kalamata olives pitted
- 2 tbsp capers drained
- 1 red onion
- Fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F. Prepare a large sheet pan with parchment paper for easier clean-up.
- Prepare the veggies (artichoke, zucchini, haricot vert, tomatoes, and red onion) by cutting them all into bite-sized pieces.
- In a large bowl, whisk the white wine, olive oil, and minced garlic. Add the prepared veggies plus the olives and capers and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Transfer the mixture to a baking sheet and evenly spread it out. Roast until the tomatoes begin to release their juices and veggies are softened, 10 to 15 minutes.
- Prepare the shrimp: While the vegetables are roasting, mix the olive oil, dry oregano, red pepper flakes, lemon juice, and zest in the same bowl. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
- When vegetables are ready, place shrimp and baguette pieces in the same pan. Place the bread around the sides. Pour leftover shrimp marinade over the shrimp and vegetables, drizzle the baguette pieces with olive oil, and sprinkle with salt. Arrange some lemon wedges over the veggies. Bake for another 8-10 minutes or until shrimp and veggies are cooked through.
- Top with crumbled feta cheese and and an olive oil drizzle. Serve warm.
Comments & Reviews
Spaulding says
what can I use instead of alcohol.
Tara Noland says
You can use any kind of broth like seafood, chicken or vegetable.