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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.
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.
Contents
- 1 Pointer!
- 2 How to Make Sheet Pan Mediterranean Shrimp
- 3 Market Swap
- 4 Storage Tips
- 5 Storage Pointer
- 6 Meal Strategy Pointer
- 7 Leftover Concepts
- 8 What to Serve with Mediterranean Shrimp
- 9 Suggested Tools to Make this Dish
- 10 The Very Best Baking Sheets
- 11 Did you make this dish?
- 12 Sign up with today and begin conserving your preferred dishes
- 13 More Sheet Pan Meals
Pointer!
If you likewise enjoy Mediterranean food or are making every effort to follow a Mediterranean diet plan make sure to take a look at my complete list of Mediterranean-inspired dishes
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.
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.
- 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
- For the veggies: Blend the marinade components together in a bowl.
- Include the veggies and toss to integrate.
- Bake the veggies at 450 degrees F for 12 minutes.
- Toss the shrimp with the marinade components.
- Location the shrimp on the baking sheet with the veggies.
- Bake for 6 to 10 minutes more. Eliminate from the oven, and leading with feta, parsley, and lemon juice. DIG IN!
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.
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.
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:
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.
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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