Sheet Pan Mediterranean Shrimp

Description

This vibrant and healthy sheet pan dish brings together succulent shrimp, colorful vegetables, and classic Mediterranean flavors—all roasted to perfection in under 25 minutes. Seasoned with olive oil, garlic, lemon, and herbs, the shrimp become tender and juicy, while the vegetables get slightly caramelized. Perfect for a weeknight dinner or a light weekend meal, it’s high in protein, rich in healthy fats, and bursting with fresh flavor.

Ingredients for Sheet Pan Mediterranean Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)

• 1 red bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• 1 zucchini, sliced into half-moons

• 1 small red onion, sliced into wedges

• 1 cup cherry tomatoes, halved

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1/2 tsp ground cumin (optional for warmth)

• Salt and black pepper, to taste

• Juice of 1 lemon

• 2 tbsp fresh parsley, chopped

• 1/4 cup crumbled feta cheese (optional, for serving)

• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F (220°C).
   Line a large sheet pan with parchment paper for easy cleanup.

2. Prepare vegetables
   Place bell peppers, zucchini, red onion, and cherry tomatoes on the sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with half the garlic, oregano, paprika, cumin, salt, and pepper. Toss to coat and spread evenly.

3. Roast vegetables
   Bake for 12–15 minutes, or until they start to soften.

4. Add shrimp
   In a bowl, toss shrimp with remaining olive oil, garlic, oregano, paprika, salt, and pepper. Remove sheet pan from oven, add shrimp on top of the vegetables, and drizzle with lemon juice.

5. Finish roasting
   Return to oven for 6–8 minutes, or until shrimp turn pink and opaque.

6. Serve
   Sprinkle with fresh parsley, crumble feta on top (if using), and serve with lemon wedges.

Notes

• Use extra-large shrimp for juicier bites.

• For a more robust Mediterranean flavor, add Kalamata olives before roasting.

• If you want a bit of heat, sprinkle with red pepper flakes before serving.

• To avoid overcooking shrimp, keep a close eye once they go into the oven.

Tips

• Meal prep friendly: Roast the vegetables ahead and add shrimp just before serving to keep them tender.

• One-pan cleanup: Use parchment paper or a silicone baking mat to save time cleaning.

• Make it a full meal: Serve with warm pita bread, couscous, or a simple quinoa salad.

• Extra juiciness: Marinate shrimp for 15 minutes before roasting for deeper flavor.

Servings

• Yield: 4 servings

• Serving size: About 1/4 of shrimp and veggies per person.

Nutritional Info (per serving, without feta)

• Calories: 230 kcal

• Protein: 24 g

• Carbohydrates: 10 g

• Fiber: 3 g

• Sugars: 5 g

• Fat: 11 g

• Saturated Fat: 1.5 g

• Cholesterol: 165 mg

• Sodium: 420 mg

Benefits

• High protein from shrimp supports muscle health.

• Rich in antioxidants from colorful vegetables.

• Heart-healthy fats from olive oil.

• Low-carb and gluten-free.

• Quick cooking time retains nutrients and freshness.

Q&A

Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before seasoning to avoid excess water.

Q: What can I substitute for shrimp?
A: Chicken breast strips or salmon chunks work well but will require longer cooking.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking shrimp.

Q: Can I make it spicy?
A: Yes, add cayenne pepper or red chili flakes to the seasoning mix.