Description
Escape to the Mediterranean in 30 minutes! This sheet pan shrimp dinner brings vacation vibes to your kitchen with zero fuss and maximum flavor.
Ingredients
Scale
- 1½ pounds (680g) large shrimp, peeled and deveined (21–25 count)
- 1 pint (300g) cherry tomatoes, halved
- 1 large red onion, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- ¼ cup (60ml) extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons (30ml) fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup (75g) kalamata olives, pitted
- 4 ounces (113g) feta cheese, crumbled
- ¼ cup (10g) fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). In a large bowl, combine cherry tomatoes, red onion, bell peppers, and zucchini. Add 2 tablespoons olive oil and half the seasonings. Toss well and spread on a large rimmed baking sheet.
- Roast vegetables for 15 minutes while you prepare the shrimp.
- In the same bowl, combine shrimp with remaining olive oil, garlic, lemon juice, and seasonings. Toss to coat evenly.
- After vegetables have roasted for 15 minutes, remove pan from oven. Push vegetables to one side and add the marinated shrimp in a single layer. Scatter olives throughout.
- Return pan to oven and bake for 6-8 minutes, just until shrimp turn pink and opaque.
- Remove from oven and immediately sprinkle with feta cheese and parsley. Serve with lemon wedges.