This 10-minute Sheet Pan Mediterranean Shrimp recipe features lightly seasoned shrimp and colorful vegetables all cooked on the same pan. With maximum flavor and minimal effort, it’s perfect for quick, easy, and healthy weeknight dinners!
⭐️⭐️⭐️⭐️⭐️ “So easy and tastes great. Perect summer dinner. I had the leftovers for lunch the next day and it was still so good”! – Erika L.
Whether you follow the Mediterranean diet or are looking for a healthy recipe for dinner tonight, you can count on this shrimp mediterranean recipe. It’s a one-pan, 10-minute recipe that’s packed with flavor! And just like my Mediterranean Cod, Sheet Pan Chicken Thighs with Vegetables, and Mediterranean Salmon recipes, you get the best of the Mediterranean in every bite.
This easy and well-balanced dinner showcases succulent baked shrimp, asparagus, and red onion. The best part? They’re all roasted on the same pan, helping you save on stress and clean up.
Finish the sheet pan dinner with a sprinkle of feta cheese, black olives, and vibrant herbs, and enjoy! And if you’re searching for even more healthy recipes with shrimp, check out these 12 Delicious Shrimp Recipes.
For a summer twist try this Sheet Pan Shrimp and Veggies with summer squash and zucchini or this zesty spicy Tajín Lime Shrimp!
Why This Recipe Works
Some recipes come and go, but this Sheet Pan Mediterranean Shrimp has remained one of the most popular recipes on Garden in the Kitchen for years. It’s the kind of dinner that solves a real-life problem: getting a wholesome, flavorful meal on the table quickly without creating a sink full of dishes afterward.
- Ready in under 20 minutes: Perfect for busy weeknights when time and energy are in short supply.
- One pan means easy cleanup: Everything cooks together on a single sheet pan, making dinner and cleanup equally simple.
- Packed with Mediterranean-inspired flavor: Fresh vegetables, shrimp, herbs, lemon, olives, and feta create a meal that’s vibrant, satisfying, and full of flavor.
- High in protein and naturally gluten-free: A nourishing meal that feels balanced without requiring any special ingredients.
- Loaded with colorful vegetables: An easy way to enjoy more vegetables while keeping dinner exciting and flavorful.
- Perfect for meal prep and leftovers: Enjoy it fresh from the oven or repurpose leftovers for salads, grain bowls, wraps, and lunches throughout the week.
- Easy to customize year-round: Swap the vegetables based on the season or whatever happens to be in your refrigerator.
- A recipe readers continue to make again and again: With hundreds of 5-star reviews and millions of views across social media, this is one of those dependable recipes that earns a permanent spot in the dinner rotation.
Ingredients
Here’s a snapshot of the key ingredients. Scroll down to the recipe care for the complete list.
- Shrimp – Large shrimp (31/35) are a good size for baking on a sheet pan, but extra-large (26-30) or jumbo shrimp (21/25) are also good options. The larger the shrimp, the longer they’ll need to bake (only 1 extra minute or so). Choose shrimp that is already peeled and deveined.
- Asparagus – Make sure it’s fresh and in season. Look for vibrant green asparagus that snaps effortlessly. Avoid spears that are discolored or have slimy tips.
- Spices and seasonings – Don’t be shy when seasoning the shrimp. I use plenty of olive oil and a savory mixture of freshly minced garlic, oregano, smoked paprika, salt, pepper, and lemon juice.
- Feta cheese – This soft Greek cheese crumbles beautifully, adding a creamy and salty dimension to every bite.
- Black olives – Or use green olives or kalamata olives. Do you not like olives? Either leave them out or try capers instead.
Silvia’s Tips for the Best Mediterranean Shrimp
➜ Use the largest sheet pan you have. This is my number one tip for sheet pan dinners. When shrimp and vegetables are crowded together, they release moisture and steam instead of roast. Giving everything plenty of space helps the vegetables caramelize and develop much better flavor.
➜ Pat the shrimp dry before seasoning. A quick pat with paper towels helps the seasoning stick better and prevents excess moisture from collecting on the pan.
➜ Cut vegetables into similar-sized pieces. This helps everything cook evenly so you don’t end up with overcooked shrimp and undercooked vegetables.
➜ Don’t overcook the shrimp. Shrimp cook quickly and only need a few minutes in the oven. They’re done as soon as they turn pink and opaque. Overcooked shrimp can become tough and rubbery very quickly.
➜ Add the feta after baking. While some recipes bake the feta with the vegetables, I prefer adding it after everything comes out of the oven. The feta stays creamy, fresh, and provides a beautiful contrast to the warm roasted vegetables and shrimp.
➜ Finish with fresh lemon juice. A squeeze of lemon right before serving brightens the entire dish and brings all the Mediterranean flavors together.
➜ Let the vegetables do some of the seasoning work. Asparagus, olives, feta, lemon, and herbs all contribute flavor to this dish, which is why I keep the seasoning simple. One of the reasons this recipe works so well is that no single ingredient overpowers the others.
➜ Use what you have. This recipe is incredibly forgiving. I’ve made versions with zucchini from the garden, leftover broccoli, asparagus, bell peppers, and even cauliflower. The Mediterranean flavors work beautifully with a variety of vegetables throughout the year, if you’re looking for something different try this Sheet Pan Shrimp and Veggies with zucchini and red onions
Serving suggestions
I like serving this shrimp with extra lemon, olive oil, and thick, crusty bread. It’s a sensational meal on its own, but you can make it a part of any Mediterranean feast by pairing it with these sides:
For more mediterranean flavors on your plate try this Lentil Quinoa Salad, this Hummus Salad that literally takes a few minutes to put together with cucumbers, tomatoes and feta cheese. This Mediterranean Potato Salad is to die for and finally this Mediterranean Quinoa would be a great pairing to this mediterranean shrimp.
Meal Prep and Leftover Ideas
One of the reasons this recipe has remained a favorite over the years is that it works far beyond dinner. I often make a larger batch because the leftovers can easily be turned into several different meals throughout the week.
- Build a grain bowl: Serve leftover shrimp and vegetables over quinoa, rice, farro, or couscous for a quick Mediterranean-inspired lunch.
- Toss with pasta: Add leftovers to cooked pasta with a drizzle of olive oil and fresh lemon juice for an easy next-day meal.
- Stuff into pita bread: Tuck the shrimp and vegetables into warm pita bread with a spoonful of hummus or tzatziki for a simple Mediterranean-style wrap.
- Serve over salad greens: Turn leftovers into a hearty lunch by serving them over arugula, spinach, or mixed greens.
- Make a protein-packed lunch box: Pair leftover shrimp and vegetables with fresh fruit, hummus, crackers, or a grain salad for an easy grab-and-go lunch.
- Create a Mediterranean grain salad: Toss leftovers with chickpeas, cooked grains, fresh herbs, and an extra squeeze of lemon for a completely new meal.
💡 Silvia’s Tip: If you’re planning for leftovers, consider doubling the vegetables. They hold up beautifully in the refrigerator and make it easy to pull together quick lunches without any extra cooking.
Hungry for more healthy mediterranean recipes?
- Both this Quinoa Tabbouleh Salad and Quinoa Chickpea Salads are very VERY popular for good reason. They pack in the best and fresh mediterranean flavors.
- Mediterranean Chicken Recipe made with artichoke hearts, bell peppers and olives!
- Mediterranean Couscous Salad is similar to the quinoa and tabouleh salads, it’s a very vibrant salad with tomatoes, olives, cucumber and feta cheese. It’s very light and perfect for the warmer seasons.
- Lastly, this Mediterranean Salmon Recipe has been a family favorite for many years and I think you’ll love it too!
Mediterranean Inspired Recipes
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!
Mediterranean Shrimp Recipe
Equipment
- Baking Sheet
Ingredients
- 1 1/2 lb large shrimp, peeled
- 1 bunch fresh asparagus
- 4 tbsp olive oil, divided
- 5 cloves garlic, minced
- 1 whole red onion, sliced
- 1/2 tbsp each, oregano and smoked paprika
- 1 tsp sea salt and ground black pepper, to taste
- 1 whole lemon, juiced
- 1 cup black olives, pitted
- 1 cup feta cheese
- 1/3 cup fresh cilantro or parsley
Instructions
- Pre-heat oven to 450F degrees.
- In a large bowl season the shrimp with 2 tbsp olive oil, garlic, salt, black pepper, paprika, oregano and juice from lemon.
- Trim and wash the asparagus, then lay them flat on the baking sheet. Season with 1 tbsp olive oil. Place seasoned shrimp on top of asparagus and top with sliced red onions. Bake for 10 minutes in the middle rack. Shrimp is cooked when the edges start to turn golden brown.
- Remove shrimp from oven and top with feta, olives and fresh cilantro or parsley, drizzle with remaining olive oil and serve
Video
Notes
Storage & Reheating
Storage: Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to 3 days. Reheating: For best results, reheat gently in a skillet over medium-low heat until warmed through. You can also microwave in 30-second intervals, just until heated. Be careful not to overheat the shrimp, as they can become tough and rubbery. Enjoy Cold: One of my favorite things about this recipe is that it’s just as delicious cold as it is warm. Leftovers make an excellent addition to salads, grain bowls, wraps, and meal prep lunches throughout the week. Freezing: I do not recommend freezing this recipe, as the shrimp and vegetables can become watery and lose their texture once thawed.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Talk about an easy weeknight meal to throw together!! The brightest flavor with the least amount of effort when you just don’t have the time. And perfect for summer since you don’t have to spend time over the stove! Absolutely love this dish- excellent recipe!
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So happy to hear that your enjoyed it, thanks Jamie!
I added small pieces of raw cauliflower. I used precooked prawns, that we’d caught – added them to the pan last minute.
That’s great, love that! Thanks for the feedback Fran!
This recipe was out of this world good. Follow to a t and you will not regret it.
That’s really great to hear Imelda, thank you for sharing your feedback!
Our grocer had no fresh asparagus so I substituted just the tops of the broccolini. I also threw in some cut up marinated artichoke hearts and some halved cherry tomatoes. I added a little extra EVOO as I served it over pasta. It was so delicious – one of my favorite recipes ever. I will make again and again. And my husband and I had leftovers for lunch the next day and it tasted as fresh as the night before. Can’t wait to try more of your recipes.
That’s so sweet, thanks so much Diane I appreciate you here!! So glad you and your husband enjoyed it!
This is an awesome recipe! Just follow it and it will not disappoint. Super delicious and healthy and so easy to make.
That’s great, so happy to hear!!
This was an incredible recipe! I added another sheet pan of roasted baby potatoes and we had a complete meal. The asparagus had a nice soft crunch to it . Will make this again.
That’s wonderful, happy to hear!