If you’re in search of a quick, flavorful weeknight dinner that’s bursting with Mediterranean flair, look no further than this Sheet Pan Mediterranean Shrimp. It brings together succulent shrimp, vibrant veggies, and a zesty lemon kick, all in one easy-to-make dish. Perfect for busy evenings, this recipe will leave you with minimal cleanup and maximum flavor. Plus, it’s a crowd-pleaser that can cater to a variety of dietary preferences. Let’s dive into the details!
Why This Recipe Belongs in Your Rotation
This Sheet Pan Mediterranean Shrimp is not only delicious but also incredibly versatile. It’s a one-pan wonder that allows the ingredients to meld together, creating a symphony of Mediterranean flavors. Whether you’re cooking for a special occasion or a casual family dinner, this dish is sure to impress. Plus, the use of fresh ingredients like artichoke hearts, grape tomatoes, and kalamata olives ensures a healthy meal packed with nutrients. You can serve it over lemon rice, brown rice, or even with toasted baguette slices, making it a flexible choice for any meal.
The Ingredient Lineup
To create this delightful dish, you’ll need the following ingredients:
- 1 medium lemon, zested and juiced (3 to 4 tablespoons juice, divided)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon kosher salt, plus additional for serving
- ½ teaspoon ground black pepper, plus additional for serving
- 1 teaspoon dried oregano
- 12 to 14 ounces quartered artichoke hearts (canned or jarred), drained and patted dry
- 1 pint grape tomatoes, left whole
- ½ cup kalamata olives, pitted and coarsely chopped
- 1 red onion, cut into ½-inch slices
- 1 medium zucchini, sliced
- 1 tablespoon freshly squeezed lemon juice (from the same lemon above)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- 1 pound jumbo raw shrimp (16 to 20 count), peeled and deveined
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Prepared lemon rice or brown rice or toasted baguette slices for serving
What You’ll Need (Gear)
Before you get started, make sure you have the following equipment on hand:
- Baking sheet: A large, rimmed sheet pan to hold all your ingredients.
- Mixing bowls: For marinating the shrimp and combining the vegetables.
- Garlic press: To easily mince your garlic.
- Measuring spoons: For precise measurements of your ingredients.
- Spatula or tongs: For tossing the ingredients and serving.
Sheet Pan Mediterranean Shrimp Cooking Guide
Follow these simple steps to create your Sheet Pan Mediterranean Shrimp:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This temperature will give your shrimp and vegetables a beautiful roast.
Step 2: Prepare the Marinade
In a small mixing bowl, combine the zest of the lemon, 3 tablespoons of lemon juice, 1 tablespoon of extra-virgin olive oil, minced garlic, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of dried oregano. Mix well to create a marinade.
Step 3: Marinate the Shrimp
In a larger bowl, add the peeled and deveined shrimp. Pour the marinade over the shrimp and toss to coat evenly. Let it sit while you prepare the vegetables.
Step 4: Prepare the Vegetables
On a large baking sheet, add the artichoke hearts, grape tomatoes, kalamata olives, red onion, and zucchini. Drizzle with 1 tablespoon of olive oil, and sprinkle with ½ teaspoon of dried oregano, ½ teaspoon of crushed red pepper, and ½ teaspoon of kosher salt. Toss everything together until well coated.
Step 5: Bake the Vegetables
Spread the vegetables out in an even layer on the baking sheet. Roast in the preheated oven for about 15 minutes, or until they start to soften and caramelize.
Step 6: Add the Shrimp
Remove the baking sheet from the oven and add the marinated shrimp to the pan, spreading them evenly over the vegetables. Return the sheet to the oven and bake for an additional 8-10 minutes, or until the shrimp are pink and cooked through.
Step 7: Final Touches
Once out of the oven, sprinkle the Sheet Pan Mediterranean Shrimp with crumbled feta cheese and chopped fresh parsley. Serve immediately over prepared lemon rice, brown rice, or alongside toasted baguette slices for a complete meal.
Substitutions by Category
If you’re missing any ingredients or looking to customize your dish, here are some substitution ideas:
- Seafood: Substitute shrimp with scallops or even firm white fish like cod or halibut.
- Vegetables: Use asparagus, bell peppers, or spinach in place of zucchini or artichokes.
- Cheese: If feta isn’t your favorite, try goat cheese or omit it for a dairy-free option.
- Olives: Swap kalamata olives for green olives or capers for a different flavor profile.
Things That Go Wrong
While this Sheet Pan Mediterranean Shrimp recipe is generally foolproof, here are some common pitfalls to avoid:
- Overcooking the shrimp: Watch the shrimp closely as they can become rubbery if cooked too long. They should turn pink and opaque.
- Not drying the vegetables: Make sure to pat dry canned or jarred artichokes to prevent excess moisture, which can lead to steaming instead of roasting.
- Skipping the marinade: Don’t skip marinating the shrimp; it’s essential for infusing flavor.
Store, Freeze & Reheat
If you happen to have leftovers (which is rare!), here’s how to store them:
Allow the Sheet Pan Mediterranean Shrimp to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the dish in an airtight container for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm in the oven or microwave until heated through.
FAQ
Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw the shrimp completely before marinating and cooking. You can run them under cold water to speed up the thawing process.
What can I serve with the Sheet Pan Mediterranean Shrimp?
This dish pairs wonderfully with prepared lemon rice, brown rice, or toasted baguette slices. You can also serve it with a fresh green salad for a lighter option.
Can I make this dish ahead of time?
While it’s best fresh, you can prep the vegetables and marinate the shrimp ahead of time. Just roast everything when you’re ready to serve!
What if I don’t like olives?
No worries! You can simply omit the olives or replace them with another ingredient like capers or roasted red peppers for added flavor.
Next Up in Your Queue
If you enjoyed this recipe, you might also want to try:
Let’s Eat
Now that you have all the tips and tricks to whip up this scrumptious Sheet Pan Mediterranean Shrimp, it’s time to gather your ingredients and get cooking. Enjoy the vibrant flavors and aromas that will fill your kitchen, and don’t forget to share this recipe with your friends and family. Happy cooking!
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Sheet Pan Mediterranean Shrimp
Ingredients
- 1 medium lemon zested and juiced (3 to 4 tablespoons juice, divided)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon kosher salt plus additional for serving
- ½ teaspoon ground black pepper plus additional for serving
- 1 teaspoon dried oregano
- 12 to 14 ounces quartered artichoke hearts (canned or jarred), drained and patted dry
- 1 pint grape tomatoes left whole
- ½ cup kalamata olives pitted and coarsely chopped
- 1 medium red onion cut into ½-inch slices
- 1 medium zucchini sliced
- 1 tablespoon freshly squeezed lemon juice (from the same lemon above)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- 1 pound jumbo raw shrimp (16 to 20 count), peeled and deveined
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Prepared lemon rice or brown rice or toasted baguette slices for serving
Instructions
- Preheat your oven to 400°F (200°C). This temperature will give your shrimp and vegetables a beautiful roast.
- In a small mixing bowl, combine the zest of the lemon, 3 tablespoons of lemon juice, 1 tablespoon of extra-virgin olive oil, minced garlic, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of dried oregano. Mix well to create a marinade.
- In a larger bowl, add the peeled and deveined shrimp. Pour the marinade over the shrimp and toss to coat evenly. Let it sit while you prepare the vegetables.
- On a large baking sheet, add the artichoke hearts, grape tomatoes, kalamata olives, red onion, and zucchini. Drizzle with 1 tablespoon of olive oil, and sprinkle with ½ teaspoon of dried oregano, ½ teaspoon of crushed red pepper, and ½ teaspoon of kosher salt. Toss everything together until well coated.
- Spread the vegetables out in an even layer on the baking sheet. Roast in the preheated oven for about 15 minutes, or until they start to soften and caramelize.
- Remove the baking sheet from the oven and add the marinated shrimp to the pan, spreading them evenly over the vegetables. Return the sheet to the oven and bake for an additional 8-10 minutes, or until the shrimp are pink and cooked through.
- Once out of the oven, sprinkle the Sheet Pan Mediterranean Shrimp with crumbled feta cheese and chopped fresh parsley. Serve immediately over prepared lemon rice, brown rice, or alongside toasted baguette slices for a complete meal.
Equipment
- Baking Sheet
- Mixing Bowls
- Garlic press
- Measuring spoons
- Spatula or tongs
Notes
- For a different flavor, substitute shrimp with scallops or firm white fish.
- You can use other vegetables like asparagus or bell peppers if you don't have zucchini.
- Leftovers can be stored in an airtight container for up to 3 days.
