I am ever on the prowl for easy one-pan meals, and this Sheet Pan Mediterranean Shrimp is everything I always need.
Juicy shrimp tossed with a medley of fresh vegetables and pantry herbs, topped with a shower of feta cheese, and livened up with a squeeze of lemon, it’s exactly the recipe to freshen up (and help out!) your dinner plans for the week.
The vibrancy, nutritional value, and general sensation of being surrounded by blue water have long made Mediterranean food one of my favorite genres, whether I’m dining out or cooking dinner at home.
Tip!
If you also love Mediterranean food or are striving to follow a Mediterranean diet be sure to check out my full list of Mediterranean-inspired recipes.
Today’s recipe is a baked riff on my classic Mediterranean Shrimp and this Mediterranean Pasta, both of which cook in one skillet.
This time instead of the stovetop, we are enlisting the help of a trusty and true kitchen workhorse: the half sheet pan.
From one-pan meals like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Shrimp and Broccoli, to stellar sides like Roasted Brussels Sprouts, with our friend the sheet pan, a healthy meal is never far from grasp.
How to Make Sheet Pan Mediterranean Shrimp
Straight from the pan, this Mediterranean meal offers servings of lean protein and veggies, plus satisfaction-factor ingredients like feta, olives, and lemon.
To round out the meal, serve it with brown rice or Lemon Rice for dinner, then enjoy the leftovers on top of greens the next day for a Greek-inspired salad.
The Ingredients
- Shrimp. The delicious lean protein component of our meal. Shrimp cook in minutes and are packed with vitamins and minerals.
- Artichoke Hearts. An earthy veggie that instantly gives this dish a Mediterranean flavor and feel. Plus, they’re rich in fiber and antioxidants.
- Grape Tomatoes. Little, sweet pops of color and flavor.
- Kalamata Olives. Richly-flavored kalamata olives add to the Mediterranean flair of this dish and give it a hint of saltiness.
- Red Onion. With their beautiful color and delicious taste, red onions are a fabulous addition to this recipe.
- Zucchini. Sweet and scrumptious. Zucchini is also rich in antioxidants and fiber.
- Lemon Zest + Juice. Adds brightness and acidity that emphasizes all the Mediterranean flavors.
- Feta. Salty, creamy feta cheese pairs wonderfully with the other ingredients in this dish.
- Parsley. A shower of parsley adds freshness and helps the other flavors pop.
The Directions
- For the vegetables: Whisk the marinade ingredients together in a bowl.
- Add the vegetables and toss to combine.
- Bake the vegetables at 450 degrees F for 12 minutes.
- Toss the shrimp with the marinade ingredients.
- Place the shrimp on the baking sheet with the vegetables.
- Bake for 6 to 10 minutes more. Remove from the oven, and top with feta, parsley, and lemon juice. DIG IN!
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 2 days.
- To Reheat. Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
Storage Tip
I don’t recommend freezing this dish, as the texture of the shrimp and vegetables will not hold up once thawed.
Meal Plan Tip
Mix the vegetable sauce together up to 1 day in advance and refrigerate it. Chop all the vegetables up to 1 day in advance. Refrigerate them in a separate airtight storage container.
Leftover Ideas
Serve leftovers over a bed of lettuce for an easy and tasty spin on a Greek salad (they would also be delicious served over this Arugula Salad). Or, toss shrimp and vegetables with hot or cold pasta for either a warm pasta dish or pasta salad. Drizzle with extra lemon juice and olive oil as needed.
What to Serve with Mediterranean Shrimp
In addition to the bread and rice options mentioned below, here are a few more dishes that would be tasty with this recipe:
Recommended Tools to Make this Recipe
- Baking Sheet. The MVP of this easy recipe.
- Citrus Juicer. The easiest way to juice a lemon.
- Non-Slip Cutting Board. This cutting board will stay put while you chop.
If one-pan prowess speaks to you too, be sure to check out my full collection of one-pot meals.
Like this sheet pan Mediterranean shrimp, they prove you don’t need to dirty a bunch of dishes to deliver a delish dinner!
Sheet Pan Mediterranean Shrimp
Ingredients
FOR THE VEGETABLES:
- 1 medium lemon zest and 3 to 4 tablespoons juice, divided
- 1 ½ tablespoons extra-virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon kosher salt plus additional for serving
- ¼ teaspoon black pepper plus additional 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
- ¼ cup kalamata olives pitted and coarsely chopped
- 1 red onion cut into ½-inch slices
- 1 medium zucchini
FOR THE SHRIMP:
- 1 tablespoon freshly squeezed lemon juice from the same lemon above
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Prepared lemon rice or brown rice or toasted baguette slices for serving
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.
- Add the artichokes, tomatoes, olives, and onion.
- Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.
- Transfer the mixture to a large rimmed baking sheet and spread it into an even layer (keep the bowl handy; no need to clean it yet). Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.
- Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, and salt. Add the shrimp and toss to coat.
- Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.
- Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.
- Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm with rice or baguette slices.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- I don’t recommend freezing this dish, as the texture of the shrimp may change once thawed.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
Just made this and omg it is amazing!! The feta takes it over the top! I served it with no side….not even rice and it wasn’t missed. It was hearty and filling on its own. I did double the shrimp.
Hi Sallie! So glad you enjoyed the recipe! Thank you for this kind review!
Wow! This is wonderful. Watch the shrimp they cook fast at 450 F. Even2 days later it’s still good. I will be making this again.
Hi Alan! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and easy! I made it for two friends, and we all loved it.
Hi Edi! So glad you enjoyed the recipe! Thank you for this kind review!
I can’t say enough about how good this dish is. The flavors were outstanding. For me I’ll cook the vegetables a little less next time( I like mine a bit crunchy) and definitely watch the shrimp. But super delicious.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
This was absolutely delicious. Thank you so much. It will become a family favorite. I didn’t have zucchini or olives so I added orange bell pepper and also used the oil from the artichokes (I get mine at Costco) as the main oil for the whole dish. I can’t wait to try it with the kalamata olives (which I absolutely love) and the zucchini. Like other readers, we didn’t serve it with any starch, but just ate it on its own. I can’t stop thinking about it. I’m obsessed!
Hi Ruth! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Whole family loved it. Thanks Erin!
Hi Jill! So glad you enjoyed the recipe! Thank you for this kind review!
This was such a refreshing healthy meal! I will definitely make this again:)
Hi Emily! So glad you enjoyed the recipe. Thank you for this kind review!
So easy & delicious! I’m not an olive fan so I tossed in a few capers & it was incredible. Served over the lemon rice really takes it over the top. Thank you!
Hi Jana! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and so flavorful- big hit for dinner!
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
This was so easy and so delicious that I’ve shared the recipe with several people already. I’m making it tonight for some friends that are coming over! To keep calories down, I eat it without rice. Heats up REALLY well too!
Hi Allen! So glad you enjoyed the recipe! Thank you for this kind review!
Has anyone does this on the grill or outdoor griddle?
I haven’t but I bet it would be amazing!
i gave this recipe 4 stars because I can tell it will be delicious but it appears to have artichoke hearts in it and I don’t see them in the recipe!
Hi JMK! I’m so confused because I see them listed as the #7 ingredient in the recipe card. Could you please check again?
Thanks, I see them now. If they were listed the other day I must have somehow missed them despite reading through the recipes a number of times.
It was there when I checked after your question. Glad you found it! Hope you enjoy the recipe!
I was very happy this recipe turned out so well. My husband loved it! Will be making this time and time again.
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
YUM! The flavors in this dish came together so well and absolutely brought to mind mediterranean! Easy and delicious!
Hi Cortni! So glad you enjoyed the recipe! Thank you for this kind review!
This sheet plan shrimp was absolutely incredible. This dish is so beautiful, restaurant quality for sure. We loved it served over quinoa.
Hi Rhonda! So glad you enjoyed the recipe! Thank you for this kind review!
Another terrific recipe! I didn’t have feta, but grated some parm instead. Also, super versatile! I changed up the veggies to use what I had on hand and served over spaghetti squash for a delicious low carb meal. Thanks again Erin!
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Every one of your recipes has been wonderful, but this was an absolute hit!! And it was quick and easy. We added some squash to ours, and I think we will experiment with some other veggies. Will be making this again very soon!
Hi Lauren! So glad you enjoyed the recipe! Thank you for this kind review!
We both loved he said restaurant quality cwas very filling and delicious
Hi Dorothy! So glad you enjoyed the recipe! Thank you for this kind review!
This was absolutely easy to make and also delicious. Making again tonight for company. What wine would you recommend ?
Hi Jill! I’d go with anything white such as Pinot Blanc, Sauvignon Blanc or Chardonnay. Hope this helps!
This recipe is amazing. Fresh and bursting with flavor, and the sheet pan preparation makes clean up a breeze. I always serve it with the Lemon Rice as suggested. Delicious together!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!