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!

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.

3 reasons why you’ll love this Mediterranean shrimp dinner

  1. 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!
  2. Gorgeous Mediterranean flavors: The best of the Mediterranean is featured here, like olives, feta, juicy shrimp, oregano, and lots of olive oil.
  3. 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).
  • 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 sheet pan Mediterranean shrimp

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!

close up on roasted shrimp, red onions, and asparagus garnished with herbs and feta on a sheet pan.

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!

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:

Variations

Get creative! The simple sheet pan shrimp dinner is customizable from top to bottom:

  • Vegetables: Stick with fresh veggies that cook at the same rate as shrimp. You can use trimmed green beans, artichoke hearts, cherry tomatoes, chopped kale, bell peppers, zucchini, yellow squash, broccoli, and cauliflower florets. 
  • Seasonings: Switch things up with a Greek or Italian seasoning blend, or give the meal a Cajun kick with blackening or creole seasoning. 
  • Cheese: Use freshly grated parmesan, halloumi, or goat cheese as an alternative to feta. If dairy free, use your favorite vegan feta or crumbly tofu cheese.

Frequently asked questions

Can I make this with frozen shrimp?

This one-pan recipe is an excellent way to use bags of frozen shrimp. Technically, you can cook shrimp in the oven directly from frozen, but for the best results, thaw the shrimp in the fridge overnight or place the bag under cold running water until defrosted.

How long do cooked shrimp and veggies last in the fridge?

After cooling, transfer the shrimp and vegetables to a shallow airtight container. This way, they’ll stay fresh for 2 to 3 days in the fridge.

You can reheat the leftovers in a 350ºF oven until warmed through.

roasted shrimp, red onions, and asparagus garnished with herbs and feta in a white serving bowl.

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sheet pan shrimp
4.92 from 62 votes

Sheet Pan Mediterranean Shrimp

by Silvia Dunnirvine
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!
Prep: 8 minutes
Cook: 10 minutes
Total: 18 minutes
Servings: 4 servings

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

Notes

Note: If your shrimp is looking pale after cooking for 10 minutes try broiling for 1-2 minutes until they start to turn golden

Nutrition

Calories: 423kcal | Carbohydrates: 10g | Protein: 32g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 248mg | Sodium: 2502mg | Potassium: 488mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1549IU | Vitamin C: 8mg | Calcium: 340mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Mediterranean Diet Shrimp Recipe, Mediterranean Shrimp Recipe, Sheet Pan Mediterranean Shrimp, Shrimp Mediterranean Recipe
Course: Dinner
Cuisine: Mediterranean
Like this? Leave a comment below!

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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157 Comments

  1. 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.

  2. 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.

    1. 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!

  3. 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!

    1. 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.

  4. 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.

    1. 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!