Mediterranean Sheet Pan Shrimp
This sheet pan shrimp dish brings together juicy shrimp, colorful vegetables, briny olives, and the bright flavors of lemon and herbs—all roasted together for a quick and vibrant Mediterranean meal. With minimal prep and only one pan to clean, it’s perfect for busy weeknights while still feeling fresh and satisfying.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Servings: 4
Ingredients
1 pound large shrimp, peeled and deveined
1 pint cherry tomatoes
1 small red onion, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1/4 cup Kalamata olives
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Crumbled feta cheese, for garnish
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare the Vegetables
On a large sheet pan, combine cherry tomatoes, red onion, zucchini, yellow squash, and Kalamata olives.
Drizzle with 1 tablespoon olive oil, sprinkle with half of the oregano, basil, salt, and pepper. Toss to coat.
Roast the Vegetables
Roast the vegetables for 8–10 minutes, until they start to soften.
Add the Shrimp
In a small bowl, toss the shrimp with the remaining olive oil, garlic, oregano, basil, salt, and pepper.
Add the shrimp to the sheet pan, mixing gently with the vegetables.
Finish Cooking
Return the sheet pan to the oven and roast for 5–7 minutes, or until shrimp turn pink and opaque.
Serve
Remove from the oven, sprinkle with crumbled feta and fresh parsley.
Serve with lemon wedges on the side.
Tips
Don’t Overcook Shrimp: Shrimp cook quickly, so keep a close eye after adding them to the pan. Overcooked shrimp become tough and rubbery.
Even Cooking: Slice vegetables into similar thickness so they roast evenly.
Extra Flavor: Add lemon zest to the shrimp before roasting for a fresh, citrusy lift.
Preheat the Pan: For slightly more caramelized veggies, place the sheet pan in the oven while it preheats, then add the vegetables.
Use Fresh Herbs: Garnish with fresh oregano or basil in addition to parsley for a brighter flavor.
Variations
Spicy Mediterranean: Add a pinch of red pepper flakes or a drizzle of harissa before roasting.
Different Veggies: Swap in bell peppers, asparagus, or eggplant for variety.
Herb Swap: Use thyme, rosemary, or dill instead of oregano and basil for a new flavor profile.
Cheese Alternatives: Try crumbled goat cheese instead of feta for a creamier tang.
Protein Change: Use scallops, chunks of firm white fish, or even chicken tenders instead of shrimp (adjust cooking time accordingly).
Low-Carb Meal: Serve over cauliflower rice or with a side salad instead of bread or grains.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw them completely, pat dry, and proceed with the recipe to prevent excess water from steaming the vegetables.
Q: How can I make this dish more filling?
A: Serve it over couscous, quinoa, brown rice, or orzo for a complete meal.
Q: Can I make it ahead?
A: You can prep and season the vegetables a few hours in advance, but cook the shrimp right before serving for the best texture.
Q: What’s the best way to store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or on the stovetop to avoid overcooking the shrimp.
Q: Can I cook everything at once?
A: It’s better to give the vegetables a head start so they soften and caramelize without overcooking the shrimp.
Nutrition Facts
(Per serving, based on 4 servings)
Calories: ~220
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: ~520mg
Final Conclusion
This Mediterranean Sheet Pan Shrimp is light, colorful, and packed with flavor from juicy shrimp, roasted vegetables, briny olives, and fresh herbs. It’s quick to make, requires minimal cleanup, and is versatile enough for a weeknight dinner or a casual gathering. Serve it hot with lemon wedges and crusty bread or over grains for a satisfying, wholesome meal that celebrates fresh Mediterranean ingredients.