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 You’ll Love This Recipe
- A one-pan recipe: One-pan recipes, like my Sheet Pan Hawaiian Shrimp and Sheet Pan Chicken and Veggies, are my favorite. There’s minimal prep and only one pan to clean!
- Gorgeous Mediterranean flavors: The best of the Mediterranean is featured here, like olives, feta, juicy shrimp, oregano, and lots of olive oil.
- It’s light and healthy: This naturally gluten free dinner feels so fresh and nutritious. It’s the best choice for healthy weeknight dinners, special occasions, and summer barbecues.
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.
How to make Mediterranean shrimp recipe
After peeling the shrimp, slicing the onion, and mincing the garlic, you’re all set to assemble the rest of the recipe. Follow these simple steps:
Step 1: Add the shrimp to a large bowl. Marinate with olive oil, garlic, salt, black pepper, paprika, oregano, and lemon juice.
Step 2: After washing and trimming the asparagus, spread the spears on the baking sheet and drizzle with olive oil. Place the shrimp in a single layer on top of the asparagus, then add the red onions.
Step 3: Bake until the shrimp turns pink and the edges turn golden.
Step 4: After taking the shrimp and veggies out of the oven, sprinkle the feta crumbles, olives, and fresh herbs on top. Finish with another drizzle of olive oil, then enjoy!
Tips and tricks
- Marinating the shrimp in a bowl with oil instead of tossing everything together on the sheet pan ensures the shrimp are fully coated in flavor. Yes, it’s an extra dish to clean, but it’s worth it!
- Do the shrimp look pale, even after 10 minutes in the oven? Try broiling them until they turn golden (1 to 2 minutes).
- Don’t skip the fresh herbs. Their freshness completes the dish and its presentation, plus it’s just so Mediterranean!
- Add a pinch of red pepper flakes for little bit of heat.
- Sometimes I add a splash of white wine for depth of flavor.
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.
Storage and Reheating Instructions
The shrimp is best stored in an air tight glass container that can go from the fridge to the microwave. Keep in your fridge for up to 5 days or freezer for up to 3 months.
My favorite method to reheat the shrimp is in a steamer or double boiler, this way the shrimp remains moist. Reheat in a skillet with a little butter for best flavor or in the microwave.
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!
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe!! I followed it as noted..cooked a little longer for for the shrimp & roast the veggies. Served on a small portion of pasta…yummy all around! This will be a staple in our house. Thank you!
That’s super awesome Carrie, so glad! and thanks for leaving me a note!
I just made this for dinner tonight and it was delicious! I subtracted a couple things: the red onion and cilantro, because I hate both. And I used eggplant instead of asparagus because my husband hates that lol. It was absolutely wonderful and we all had seconds. Thank you for this great recipe!
You are very welcome, I am so glad you both enjoyed it! Thanks for your feedback Laura!
Going to start with…I do not cook and don’t know how!!!
With that being said, I cooked dinner last night for my wife and sister-in-law and everyone had seconds and even thirds!!! I omitted black olives (not our favorite) and made some Rice Pilaf to go with dinner. Needless to say that all the plates were wiped clean ;). I think this will be a stable at our house for weeks to come. It was easy to make, light and healthy…THANK YOU!!!
Hi Vlad, I am so happy to hear that you and your family had a nice dinner and that my sheet pan shrimp recipe was a hit! I very much appreciate you taking the time to share your feedback and I hope to see you back for more! Silvia 🙂
Very tasty!! I’m trying to eat more of a Mediterranean diet and this definitely did not disappoint! I would suggest steaming your asparagus for a couple of minutes um if they are thick..or cooking them for a couple of minutes before adding the shrimp. The onions were cooked fine as I sliced them thin. Thank you for sharing!
You are very welcome Angela, and I am so happy to hear that you enjoyed my mediterranean shrimp recipe!
Wow first time trying this and what a pleasant surprise! I cook this for me and my daughter since were the only ones that like seafood in the house, and the flavorful taste of all the vegetables onions shrimp was awesome recommend it highly
Hi Robert, thanks so much for your feedback, I am so glad to hear it!
Highly recommend!
I’m a picky eater and don’t like onions, but this was delicious! And so easy to prepare.
I am so very happy to hear! Thanks for your feedback Karen!
Loved it! i did make a little sriracha mayo to drizzle on top. Quick question, i can’t seem to find the nutritional/caloric counts on this. am i missing it?
So glad! I just updated the recipe card to show the nutritional label
My family doesn’t eat asparagus. What is a good substitute?
Hi Cindy! over the years I have pretty much tried this sheet pan shrimp recipe with everything from broccoli to peppers, Brussels et… you might have to adjust the time depending on the veggie. Say if you are using Brussels add the shrimp later… but be sure to pick a veggie that you and your family like. Hope this helps
Hello anyone interested. Wow, this recipe is so valuable bcz it is so versatile for ANY variations that people interested in can come up with. I look at this “recipe” as a springboard, an inspirational guideline, get your thought juices running recipe. I first made it with a lot of leftover already steamed multiple veggies. That’s really why I pinned this “recipe.” I happened to have the seasonings and pre cooked veggies from another meal on hand. The spices & herbs, ie smoked paprika is “the maker” of this anything can go recipe. I took this and ran with it. I’ve made it multiple times multiple ways. I find the temperatures and spices are variable, but still spot on. One can play with this, but I think no matter how you play or tweak this spot on recipe, it can play with basic recipes, the main inclusion is the smoked paprika. I have played with this ingredient in order to educate myself on its virtues. The amount was subtle enough to be a must in your own flavor intent.
Good luck anyone. Build your own goodness. I found this recipe very inspirational. 🥰
Hi Silvia, I made this last night for my family. I wanted to let you know that I loved how easy it was. My family loved how delicious the shrimp tasted. They are rather picky, so I wanted to let you know about this victory in our home.
Aww that’s so sweet, nothing makes me happier than hearing from a happy customer. As a parent of picky eaters I know well the feeling of victory when they try something new and love it. Thanks for taking the time to share your feedback Ruth!