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sheet pan shrimp
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4.94 from 74 votes

Mediterranean Shrimp Recipe

Sheet Pan Mediterranean Shrimp is an easy one-pan dinner packed with shrimp, colorful vegetables, olives, feta, and fresh Mediterranean flavors. Ready in under 20 minutes.
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: Mediterranean Diet Shrimp Recipe, Mediterranean Shrimp, Mediterranean Shrimp Recipe, Sheet Pan Mediterranean Shrimp, Shrimp Mediterranean Recipe
Servings: 4 servings
Author: Silvia Dunnirvine

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

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

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