Sheet Pan Mediterranean Shrimp– WellPlated.com

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I am ever on the prowl for simple one-pan meals, and this Sheet Pan Mediterranean Shrimp is whatever I constantly require.

A bowl of sheet pan Mediterranean shrimp

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Juicy shrimp tossed with a collection of fresh veggies and kitchen herbs, topped with a shower of feta cheese, and perked up with a capture of lemon, it’s precisely the dish to refurbish (and assist!) your supper prepare for the week.

The vibrancy, dietary worth, and basic feeling of being surrounded by blue water have actually long made Mediterranean food among my preferred categories, whether I’m eating in restaurants or cooking supper in the house.

Today’s dish is a baked riff on my classic Mediterranean Shrimp and this Mediterranean Pasta, both of which cook in one frying pan.

This time rather of the stovetop, we are employing the assistance of a dependable and real cooking area workhorse: the half sheet pan

From one-pan meals like Sheet Pan Chicken with Rainbow Veggies and Sheet Pan Shrimp and Broccoli, to outstanding sides like Roasted Brussels Sprouts, with our good friend the sheet pan, a healthier meal is never ever far from grasp.

Shrimp and vegetables on a sheet pan

How to Make Sheet Pan Mediterranean Shrimp

Straight from the pan, this Mediterranean meal provides portions of lean protein and veggies, plus satisfaction-factor components like feta, olives, and lemon.

To complete the meal, serve it with wild rice or Lemon Rice for supper, then take pleasure in the leftovers on top of greens the next day for a Greek-inspired salad.


The Active Ingredients

  • Shrimp The tasty lean protein element of our meal. Shrimp cook in minutes and are loaded with minerals and vitamins.
  • Artichoke Hearts An earthy vegetable that quickly provides this meal a Mediterranean taste and feel. Plus, they’re abundant in fiber and anti-oxidants.
  • Grape Tomatoes Bit, sweet pops of color and taste.
  • Kalamata Olives Richly-flavored kalamata olives contribute to the Mediterranean style of this meal and offer it a tip of saltiness.

Market Swap

  • Not a fan of olives? You can omit them from the dish. Given that olives are salted, previous to serving, include a spray of extra kosher salt to taste.
  • Rather of olives, you can replace 2 to 3 tablespoons of rinsed and drained pipes capers.
  • Red Onion With their gorgeous color and tasty taste, red onions are an incredible addition to this dish.
  • Zucchini Sweet and tasty. Zucchini is likewise abundant in anti-oxidants and fiber.
  • Lemon Enthusiasm + Juice Includes brightness and level of acidity that highlights all the Mediterranean tastes.
  • Feta Salty, velvety feta cheese sets incredibly with the other components in this meal.
  • Parsley A shower of parsley includes freshness and assists the other tastes pop.

The Instructions

Dressing in a bowl
  1. For the veggies: Blend the marinade components together in a bowl.
Vegetables in a bowl
  1. Include the veggies and toss to integrate.
Vegetables being roasted on a baking sheet
  1. Bake the veggies at 450 degrees F for 12 minutes.
Raw seafood in a bowl
  1. Toss the shrimp with the marinade components.
Raw shrimp and vegetables on a sheet pan
  1. Location the shrimp on the baking sheet with the veggies.
Sheet pan Mediterranean shrimp
  1. Bake for 6 to 10 minutes more. Eliminate from the oven, and leading with feta, parsley, and lemon juice. DIG IN!
Shrimp, vegetables, and feta on a baking sheet

Storage Tips

  • To Shop Cool leftovers in an airtight storage container for approximately 2 days.
  • To Reheat Extremely carefully rewarm leftovers on a flat pan in the oven at 350 degrees F.

Storage Pointer

I do not suggest freezing this meal, as the texture of the shrimp and veggies will not hold up as soon as defrosted.

Mediterranean sheet pan shrimp in a bowl

Meal Strategy Pointer

Mix the veggie sauce together approximately 1 day beforehand and cool it. Slice all the veggies approximately 1 day beforehand. Cool them in a different airtight storage container.

Leftover Concepts

Serve leftovers over a bed of lettuce for a simple and delicious spin on a Greek salad (they would likewise be tasty served over this Arugula Salad). Or, toss shrimp and veggies with hot or cold pasta for either a warm pasta meal or pasta salad. Drizzle with additional lemon juice and olive oil as required.

Shrimp, vegetables, and cheese on a baking sheet

What to Serve with Mediterranean Shrimp

In addition to the bread and rice choices discussed listed below, here are a couple of more meals that would be delicious with this dish:

Healthy Mediterranean shrimp with vegetables

Suggested Tools to Make this Dish

The Very Best Baking Sheets

Whether you’re baking cookies, attempting a sheet pan meal, or roasting veggies, these sheet pans are an essential product in your cooking area.

A bowl of sheet pan Mediterranean shrimp

Did you make this dish?

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Leave a score listed below in the remarks and let me understand how you liked the dish.

If one-pan expertise speaks with you too, make sure to take a look at my complete collection of one-pot meals

Like this sheet pan Mediterranean shrimp, they show you do not require to filthy a lot of meals to provide a delish supper!

FOR THE VEGGIES:

  • 1 medium lemon passion and 3 to 4 tablespoons juice, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 teaspoon kosher salt plus extra for serving
  • 1/4 teaspoon black pepper plus extra serving
  • 1 teaspoon dried oregano
  • 12 to 14 ounces quartered artichoke hearts ( canned or rattled), drained pipes and patted dry
  • 1 pint grape tomatoes left entire
  • 1/4 cup kalamata olives pitted and coarsely sliced
  • 1 red onion cut into 1/2- inch pieces
  • 1 medium zucchini

FOR THE SHRIMP:

  • 1 tablespoon newly squeezed lemon juice from the very same lemon above
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
  • 1/2 cup fell apart feta cheese
  • 2 tablespoons sliced fresh parsley
  • Prepared lemon rice or wild rice or toasted baguette pieces for serving

  • Preheat the oven to 450 degrees F. Line a big rimmed baking sheet with parchment paper or a silicone baking mat.

  • Prepare the veggies: Zest the lemon into a big bowl. Include 1 tablespoon lemon juice (reserve the lemon’s staying juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Blend to integrate.

  • Include the artichokes, tomatoes, olives, and onion.

  • Cut off completions of the zucchini, then quarter lengthwise so that you have 4 batons. Slice the batons crosswise into 1/2- inch pieces. Include them to the bowl with the other veggies. With your hands or a big spoon (hands are simpler) toss to coat.

  • Transfer the mix to a big rimmed baking sheet and spread it into an even layer (keep the bowl convenient; no requirement to clean it yet). Location in the oven and bake up until the tomatoes start to soften and launch their juices, about 12 minutes.

  • Preparation the shrimp: While the veggies are cooking, in the very same bowl you utilized for the veggies, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, garlic, and salt. Include the shrimp and toss to coat.

  • Eliminate the baking sheet from the oven and include the shrimp (dispose of any liquid that gathers in the bowl). With a big spatula, stir to integrate the shrimp and veggies together. Spread back into an even layer.

  • Go back to the oven and continue baking up until the shrimp are pink, nontransparent, and prepared through, 6 to 10 minutes more relying on the size of your shrimp. Do not overcook! As quickly as the shrimp appearance nontransparent and pink, they are prepared.

  • Eliminate the pan from the oven. Sprinkle with the feta and parsley and squeeze the staying 1 to 2 tablespoons lemon juice over the top. Season with a pinch of extra salt and black pepper to taste. Serve warm with rice or baguette pieces.

  • TO SHOP: Cool leftovers in an airtight storage container for approximately 2 days.
  • TO REHEAT: Extremely carefully rewarm leftovers on a flat pan in the oven at 350 degrees F.
  • I do not suggest freezing this meal, as the texture of the shrimp might alter as soon as defrosted.

Serving: 1( of 4), without bread or rice Calories: 328 kcal Carbohydrates: 17 g Protein: 29 g Fat: 16 g Hydrogenated Fat: 5 g Cholesterol: 302 mg Potassium: 628 mg Fiber: 5 g Sugar: 8 g Vitamin A: 1419 IU Vitamin C: 51 mg Calcium: 313 mg Iron: 4 mg

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