Mediterranean Sheet Pan Shrimp
Mediterranean Sheet Pan Shrimp
Ingredients
For the Mediterranean Sheet Pan Shrimp
- 1 medium zucchini, chopped into half-inch cubes
- 1 pint of cherry tomatoes
- 1 red onion cut into ½ inch slices
- 1 15 oz can of artichoke hearts, drained and cut in half or quartered
- ¼ cup pitted olives (optional)
For the Dressing
- Zest of 1 medium lemon and juice of half
- 1 ½ tbsp olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Shrimp
- Juice of half a lemon
- 1 tbsp olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- Salt and pepper to taste
- 1 pound jumbo raw shrimp peeled and deveined
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Prepared brown rice or toasted baguette slices for serving
Instructions
Preheat the oven to 400 degrees. Mix the dressing ingredients in a large bowl. Add all of the chopped vegetables and olives to the bowl and toss to combine. Spread out on a sheet tray lined with parchment paper in an even layer. Bake for 25 minutes.
Meanwhile, prepare the shrimp. Whisk the lemon juice, olive oil, and spices in a medium bowl. Add the shrimp and toss to coat. Season with salt and pepper.
Remove the vegetables from the oven after 25 minutes and move to the side to make space for the shrimp. Place the shrimp on the pan, without pouring excess liquid from the bowl. Bake for another 10 minutes until the shrimp are pink and cooked through.
Garnish with feta and freshly chopped parsley. Served with rice, pasta, or toasted baguette. Enjoy!
