Mediterranean Shrimp - Sheet Pan Recipe
Our Mediterranean Shrimp Sheet Pan Dinner is meant to surprise. This recipe will give you a luxurious and delicious meal in simple steps and no time.
Servings: 4 servings
Calories: 549kcal
Equipment
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.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 549kcal | Carbohydrates: 54g | Protein: 37g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 1462mg | Potassium: 1022mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1662IU | Vitamin C: 60mg | Calcium: 354mg | Iron: 5mg