This sheet pan shrimp dinner is packed with Mediterranean flavours!
Shrimp is tossed in a lemon and herb sauce and then cooked in the oven with fresh veggies.
I love serving it with crumbled feta and some pita bread. This is the perfect weeknight dinner since it’s ready in just 30 minutes!
Hands up, who else loves easy sheet pan meals? This easy and delicious shrimp dinner recipe is the perfect meal to make during the week when you’re low on time but don’t want to sacrifice flavour.
Just like my Summer gnocchi sheet pan dinner, this easy dinner has minimal cleanup and uses tons of fresh ingredients. This on a warm summer evening with a watermelon mojito in hand? Yes please!
You will need a couple of small bowls to make the shrimp sauce for this sheet pan shrimp recipe. But everything else is seasoned and cooked together on one sheet pan! I told you this was easy. Plus, you can easily customize it depending on what veggies you’ve got in your kitchen when it’s a busy weeknight.
Why you’ll love this sheet pan shrimp dinner
- It’s a quick dinner that uses minimal dishes for minimal cleanup!
- Packed full of flavour for an easy weeknight meal the whole family will love!
- This is a healthy meal using a ton of fresh vegetables.
Ingredients to make this sheet pan shrimp
Shrimp: I’m using raw, deveined shrimp. You can use fresh shrimp or defrost frozen shrimp.
Herbs & Spices: We’re using the perfect combo of garlic powder, onion powder, thyme, oregano, and red pepper flakes plus some pressed garlic cloves.
Tomatoes: I recommend using small tomatoes, like baby, grape, or cherry tomatoes.
Bell peppers: I like to use two colours of bell peppers, red and green but you can also use whatever suits your tastes.
Fresh Herbs: While I’m using dried herbs for seasoning the shrimp, I love to garnish this dish with some fresh dill. It makes all the difference!
How to make this recipe
Step 1: Preheat your oven to 400°Fahrenheit and line a large sheet pan with parchment paper.
Step 2: In a small bowl, whisk the olive oil with the lemon juice, pressed garlic, garlic powder, onion powder, thyme, oregano, chili flakes, and salt.
Step 3: Add 1 tablespoon of the sauce to a bowl with the raw shrimp and toss to combine. Set aside.
Step 4: Add the baby tomatoes, bell pepper pieces and sliced onion to the parchment lined sheet pan. Drizzle over half of the sauce and set the rest of the sauce aside. Toss to combine and make sure everything is well coated.
Step 5: Remove the pan from the oven. Toss the vegetables and then add the shrimp to the pan.
Step 6: Place the sheet pan back in the oven for 8-10 minutes, so the shrimp is cooked through.
Step 7: Remove from the oven and crumble over the feta cheese. Let sit for a few minutes.
Step 8: To serve, drizzle the rest of the sauce overtop everything on the pan and garnish with fresh mint or dill and ground pepper. Serve with your desired sides (arugula, grains of choice or pita/crusty bread, Greek yogurt or tzatziki or herby yogurt sauce)
What to serve with this shrimp sheet pan meal
Here are a few things I love to serve with this shrimp dinner!
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Add a handful of arugula to your plate and top with the vegetables and shrimp from the sheet pan
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A scoop of grains like quinoa, brown rice or white rice or even farro would be wonderful with this sheet pan shrimp.
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Pita or some crusty bread is perfect to mop up any sauces on your plate.
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Greek yogurt or tzatziki would be so good to dip the shrimp into or make my Herby Yogurt Dip in the recipe below!
Expert tips
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You’ll know the shrimp has finished cooking when it’s pink and no longer opaque.
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Feel free to swap out the vegetables used here. Don’t have tomatoes or don’t like them? Swap them out for more bell peppers! Tomato lover? Swap out bell pepper or red onion for even more tomatoes!
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If you don’t have a large sheet pan, you can always use a large baking sheet or casserole dish.
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Make sure to toss the vegetables before you add the shrimp. That way the vegetables cook evenly in the oven.
Common questions
What size of shrimp should I use?
I like to use medium-sized shrimp since they cook fast. When purchasing these at the grocery store they are also labelled as 26/30 or 31/40.
How can I add more protein to this meal?
I love to add a can of drained and rinsed cannellini or butter beans to the sheet pan when you add all of the vegetables.
Storage Instructions
I recommend enjoying this meal right away! For any leftovers, store in an airtight container and keep in the fridge for up to 2 days.
More each sheet pan meals to make from the blog
Summer Sheet Pan Gnocchi with Vegetables & Pesto
Sheet Pan Baked Feta Dinner with Vegetables & Beans
Easy Sheet Pan Roasted Chicken with Vegetables
Mediterranean Inspired Sheet Pan Shrimp with Feta
Ingredients
- 425 grams / 1lb raw peeled, deveined shrimp
- 4 tbsp extra-virgin olive oil
- 2 tbsp lemon juice (about half a lemon)
- 3 garlic cloves pressed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 1/4 tsp chili flakes or red pepper flakes
- 1/4 tsp ground pepper
- 1 pint baby, grape or cherry tomatoes
- 2 bell peppers, cut into 1 inch pieces
- 1 medium red onion, cut into 1 inch pieces
- 150-200 g feta cheese, crumbled
- Garnishes: ground pepper, lemon wedges, fresh dill or mint
- For serving: arugula, grains of choice or pita/crusty bread, Greek yogurt or tzatziki
Optional: Herby Yogurt Sauce
- 2/3 cup plain Greek yogurt
- 2 garlic cloves, pressed or minced
- juice of half a lemon
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 3 tbsp chopped fresh parsley
- big pinch salt and pepper to taste
Instructions
- Preheat the oven to 400F. Line a large sheet pan or baking sheet with parchment paper.
- To a small bowl add the olive oil, lemon juice, pressed garlic, garlic powder, onion powder, dried thyme, dried oregano, salt and chili flakes and whisk to combine.
- Add 1 tablespoon of the sauce to a bowl with the raw shrimp and toss to combine. Set aside.
- Add the baby tomatoes, bell pepper pieces and sliced onion to the parchment lined sheet pan. Drizzle over half of the sauce and set the rest of the sauce aside. Toss to combine and make sure everything is well coated.
- Add the sheet pan to the oven and bake for 20 minutes.
- Remove the pan from the oven after 20 minutes, toss the vegetables on the pan and then spread out. Add the shrimp to the pan, nestling in between the vegetables.
- Place the pan back in the oven to cook for 8-12 minutes or until the shrimp are cooked through (the shrimp should be pink and opaque).
- Crumble the feta cheese over top of everything on the sheet pan as soon as it comes out of the oven and let sit for a few minutes.
- To serve, drizzle the rest of the sauce overtop everything on the pan and garnish with fresh mint or dill and ground pepper. Serve with your desired sides (arugula, grains of choice or pita/crusty bread, Greek yogurt or tzatziki or herby yogurt sauce)
Notes
- Feel free to swap out the vegetables used here. Don’t have tomatoes or don’t like them? Swap them out for more bell peppers! Tomato lover? Swap out bell pepper or red onion for even more tomatoes!
- Make sure to toss the vegetables before you add the shrimp. That way the vegetables cook evenly in the oven.
- Use medium-sized shrimp since they cook fast. When purchasing these at the grocery store they are also labelled as 26/30 or 31/40.
- To add even more protein to this meal, add a can of drained and rinsed cannellini or butter beans to the sheet pan when you add all of the vegetables.
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