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a picture of sheet pan shrimp and veggies on a blue plate with a fork

Sheet Pan Shrimp and Veggies

A flexible one-pan shrimp dinner with lemon, garlic, olives, and feta. Roast it with zucchini in summer, broccoli in winter, or whatever vegetables you have.
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Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 33 minutes

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Course: Dinner Recipes, Lunch
Cuisine: American, Mediterranean
Keyword: sheet pan shrimp and veggies
Servings: 4 People
Calories: 257kcal
Author: Anne Lawton

Sheet Pan Shrimp and Veggies

Scale this Recipe 4 People

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
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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

Get more sheet pan dinner ideas with my free sheet pan dinner builder.

Nutrition

Calories: 257kcal | Carbohydrates: 14g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 282mg | Sodium: 616mg | Potassium: 993mg | Fiber: 4g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 40mg | Calcium: 200mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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