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.
delicious and very easy and I don’t like to cook. marinating the shrimp for a couple of hours was great.
Awesome, happy to hear Becky! Thanks for sharing your experience, loved to hear!
Great recipe to make for guests without spending a lot of time in the kitchen.
Definitely! Thanks so much!
Made this on Sunday for my weekly meal prep and this was fantastic. Super easy to customize too! I put it in containers with cauliflower fried “rice”, and it was super filling and tasty this week for lunches. I’m sad it’s gone! Thank you for the great recipe.
That’s so great Nancy, happy to hear!! Thanks for sharing your feedback too!
Made this with Kalamata olives. It was a wonderful health way to cook my favorite shellfish. Thank you!
You are very welcome, so glad you enjoyed it!
we really loved this recipe. the only thing I changed up was instead of red onion I used a shallot. then I cut up a red pepper into straps and added baby Bella mushrooms cut in half. I also used three cloves of garlic. I think this depends on the size of your cloves.
That’s great Connie, love that you made the substitutions for what works best for you. Thanks for trying my recipe and sharing your feedback with me as well!
Loved the flavors! We only had medium shrimp so we used those. Bad idea. They were definitely overcooked and rubbery. Cooking them separately would have been best in this instance. Stick to large shrimp like the recipe says!
Happy that you liked it Clare, and thanks for taking the time to share your feedback!
I love this recipe. Easy and delicious! My husband says it’s one of the best dinners ever.
That is so wonderful to hear, made my day!! xoxo
Is the sodium correct for one serving?!
Hi Heather, a teaspoon of coarse salt like kosher or sea salt has 1,920 mg of sodium while a teaspoon of regular table salt has 2,360 mg of sodium. When I entered “a pinch” it assumed a tsp that’s why you see those numbers.
Delicious and easy to make. I’m getting close to 70 yrs old and just started cooking a few years ago. I find the hardest part of cooking is variety. So boring. This was a big hit. The wife loved it and asked to have it in the normal rotation. I did add pasta, some extra vegetables, and some pine nuts. DELICIOUS.
Hi Chris, I am so glad that you tried and liked my sheet pan Mediterranean shrimp recipe. This recipe is very popular and well liked. Some people change up the veggies throughout the seasons. Happy that you and your wife will keep this on rotation and thanks so much for sharing your feedback, means a lot to me!
So delicious, and easy to make, my husband love too!!
Awesome, glad to hear Cida!