Sheet Pan Mediterranean Shrimp

This Sheet Pan Mediterranean Shrimp is a flavor-packed, one-pan wonder that’s perfect for busy weeknights!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mediterranean

Keyword: Easy, Healthy, One-Pan, Shrimp

Servings: 4 servings

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

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.

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.