Sheet Pan Shrimp and Veggies (Mediterranean Style)
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Sheet pan shrimp and veggies is a tasty sheet pan meal made with shrimp, zucchini, cherry tomatoes, artichoke hearts, kalamata olives, and feta cheese tossed in a fresh lemon juice and garlic sauce to keep everything bright.
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This healthy dinner has become a favorite around here because it cooks quickly and you don’t need to make a separate side unless you want one. All you need to do is whisk together a quick lemon-garlic oil, toss it with everything, and bake. Prep takes about 15 minutes, and dinner is ready in about 16 minutes more.
Recipe Highlights
- Quick: 15 minutes of prep, about 16 minutes in a 400-degree oven.
- Main ingredients: shrimp, zucchini, cherry tomatoes, artichoke hearts, kalamata olives, red onion, feta.
- Good for: weeknights and easy entertaining.
- Leftovers: keep well in the fridge (see storage below).
Ingredient Notes
- Shrimp: Raw, peeled and deveined medium shrimp work best. If they are too small, they might dry out or get rubbery. If you use frozen shrimp, thaw them and pat them dry before cooking them.
- Artichoke hearts: Use canned or jarred, and drain them well. Marinated artichokes add extra flavor. Roasted red peppers work if you don’t have artichokes.
- Red onion: If you don’t have red onion, a shallot or sweet onion will work too.
- Kalamata olives: These add a briny flavor. If you would rather a milder flavor, green olives or black olives will also work.
- Cherry tomatoes: Grape tomatoes are good for this too. I like to use the smaller tomatoes because they burst and make a little sauce in the pan.
- Zucchini: Small to medium sized is best, cut into cubes. Yellow squash works too.
- Garlic: Crushed fresh cloves or 1/4 teaspoon garlic powder per clove of garlic.
- Lemon juice: Fresh gives the best flavor.
- Feta: A block crumbled by hand is creamier than the pre-crumbled kind. If you don’t have feta cheese, goat cheese works well too.
How to Make Sheet Pan Shrimp and Veggies
- Heat the oven to 400 degrees.
- Stir the olive oil, lemon juice, and garlic together in a small bowl or jar.
- Toss half of the oil with the shrimp and the other half with the veggies until well coated.
- Arrange the shrimp on half of a baking sheet lined with parchment paper and the veggies on the other half.
- Bake 8 minutes, toss, then bake up to 8 minutes longer until the shrimp are pink and cooked through to 145°F. Start checking the shrimp about 5 minutes after you toss them, since smaller shrimp cook faster.
- Toss in feta cheese and serve.
Make it Your Way
Most sheet pan dinners are really a simple formula: protein, veggies, flavor and an optional carb. If you change one or more ingredients, you can end up with a totally different dinner. Here are some quick suggestions:
- Protein: Try swapping the shrimp with cubed chicken breast or chicken tenders. They will need more cooking time, so give them a head start before adding the vegetables.
- Vegetables: I make this when I have a lot of zucchini hanging around in the summer and early fall. In the winter, bell pepper, broccoli florets or green beans are just as good. Even winter squash works. Frozen vegetables work too. Spread it out in a single layer so it roasts instead of steaming, and give it a few extra minutes.
- Sauce and flavor: Add oregano, basil, red pepper flakes or soy sauce and ginger to the oil for a different flavor.
- Finish: Goat cheese, Parmesan cheese or mozzarella balls are all good choices when it comes to cheese. Try adding a squeeze of extra lemon or fresh herbs at the end for a burst of flavor.
If you like the flexibility of sheet pan cooking, here’s an article that shows you how to build a sheet pan dinner.
How to Store it
Refrigerate leftovers in an airtight container for up to three days. Reheat gently in a low oven of skillet and serve over leftover rice, or try it cold over greens.
Serving Suggestions
Serve sheet pan shrimp and veggies garnished with fresh parsley, oregano or basil and lemon wedges. Spoon it over orzo or couscous to soak up the lemon garlic juices from the pan and a big salad on the side will round out the entire meal.
Click on serving size to scale this recipe
Sheet Pan Shrimp and Veggies
Ingredients
- 1 1/2 pounds shrimp
- 1 cup artichoke hearts drained
- 1/2 red onion sliced
- 1/2 cup kalamata olives
- 24 to 28 cherry tomatoes
- 1 zucchini small to medium cut into cubes
- 2 cloves garlic crushed
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 to 1/2 cup feta cheese
Instructions
- Preheat the oven to 400°F, and line a baking sheet with parchment paper
- Stir the olive oil, lemon juice, and garlic together in a small bowl or jar.
- Toss half of the oil with the shrimp and the other half with the veggies until well coated.
- Arrange the shrimp on half of a baking sheet lined with parchment paper and the veggies on the other half.
- Bake 8 minutes, toss, then bake up to 8 minutes longer until the shrimp are pink and cooked through to 145°F. Start checking about 5 minutes after tossing to avoid overcooking them.
- Add the feta cheese, toss and serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
