Mediterranean Inspired Sheet Pan Shrimp with Feta
Servings: 4
This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.
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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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