Sheet-Pan Mediterranean Shrimp and Vegetables


1 1/2 lb large shrimp, peeled

1 bunch fresh asparagus

1 medium zucchini

1 medium summer squash

4 tbsp olive oil, divided

2 cloves garlic, minced

1 whole red onion, sliced

2 tsp each, oregano and smoked paprika

1 pinch 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 parsley


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 and cut into 1-2 inch pieces. Slice the red onion. Cut the ends off the zucchini and summer squash, then cut them in half lengthwise, then dice into half-moons. Lay all of the veggies flat on the baking sheet. Season with 1 tbsp olive oil. Place seasoned shrimp on top of the veggies. 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.

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