Go Back
Mediterranean Sheet Pan Shrimp recipe, served and ready to eat, easy homemade dish
Thomas Baker

Mediterranean Sheet Pan Shrimp Your New Favorite Vibrant Easy Dinner

This Mediterranean Sheet Pan Shrimp is an easy dinner option perfect for weeknight or family meals. Featuring a sheet pan shrimp recipe with roasted shrimp and vegetables, it's a vibrant and healthy dish packed with flavors from garlic, feta, tomatoes, and more, making it your new favorite easy dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 328
Ingredients Notes

Ingredients
  

  • 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 ground 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
  • 1 tablespoon freshly squeezed lemon juice from the same lemon above
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ¼ 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

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 350 degrees F on a baking sheet. Freezing is not recommended as it can alter the shrimp texture.