Sheet Pan Mediterranean Shrimp and Vegetables

Sheet Pan Mediterranean Shrimp and Vegetables is a healthy, low carb, EASY meal that cooks in just 15 minutes!

I’ve got a recipe that you’ll be making then dreaming about, then making then dreaming about, then making then drea— ok you get the picture, over and over and over for the foreseeable future. Sheet Pan Mediterranean Shrimp and Vegetables is not only gluten free, low carb, and easy, but it cooks in just 15 minutes.

YES, 15 minutes!

Did I mention this simple sheet pan dinner is full of fresh and healthy veggies? Health Goddess status = UNLOCKED!

Healthy and Easy Sheet Pan Meal

To be honest with you, as a recipe developer, sheet pan meals can be difficult to perfect. Trying to nail down the timing so the vegetables don’t end up soggy while the protein is perfectly cooked, or combine different vegetables with different roasting times, can make my eyes cross, but the combination of ingredients in this easy sheet pan meal are SIMPLE and work EVERY TIME.

Not to mention each bite of Sheet Pan Mediterranean Shrimp and Vegetables is exploding with color, flavor, and texture. PLUS it cooks on just one sheet pan. This recipe is such a winner!

Ingredients Needed

• Shrimp: jumbo shrimp anchor this Mediterranean sheet pan shrimp dish, and I recommend using 16/20 count jumbo shrimp. That means there’s 16 – 20 shrimp in 1lb. You’ll want the shrimp to be peeled and deveined – tails on or off is up to you.
• Lemon: a squeeze of fresh lemon juice simply flavors the roasted shrimp. Feel free to drizzle your final plate of food with extra lemon wedges.
• Vegetables: red onion, bell pepper, asparagus, and grape or cherry tomatoes round out the veggie portion of Sheet Pan Mediterranean Shrimp and Vegetables. These vegetables, once sliced and prepped, all roast at the same exact time and come out perfectly crisp-tender.
• Grilled artichoke hearts: jarred grilled artichoke hearts might be my favorite addition to this easy sheet pan meal. They add SO much flavor with zero effort. Look for these next to the regular canned artichoke hearts.
• Kalamata olives: kalamata olives provide a savory, briny flavor to the fresh vegetables and are so amazing once warm. They help make this meal feel really satisfying too.
• Seasonings: Italian seasoning, garlic powder, salt, and pepper add easy yet scrumptious flavor to this sheet pan dinner.
• Crumbled feta cheese: you have not lived until you’ve sprinkled feta cheese over sizzling shrimp and vegetables, and let it warm through. DIVINE, I’m telling you!

Best Way to Serve It

As written, this is a great low carb meal that combines protein, healthy fats, and fresh vegetables, and I serve it as is. That said, if you’re looking for a little carb action, feel free to serve each scoop over cooked white rice, brown rice, quinoa, or gluten free pasta, or serve some gluten free pita on the side.

Alright – you ready to dig into this deliciousness?!

How to Make this Recipe

Start by adding sliced red onion and bell pepper (orange or red pepper recommended for gorgeous color!), a container of grape or cherry tomatoes, chopped asparagus, kalamata olives, and jarred grilled artichoke hearts that have been drained to a foil lined rimmed baking sheet.

Drizzle with extra-virgin olive oil then season with Italian seasoning, garlic powder, salt, and black pepper and toss with your fingers to combine. Spread the vegetables into an even layer then roast for 8 minutes in a 450 degree oven.

Here are the grilled artichoke hearts I’m obsessed with! This brand’s “marinated” artichoke hearts are also good in here, but the grilled ones edge them out.

By the way, my instructions are to drain the artichoke hearts before adding to the sheet pan, but you can reserve the mixture of oil and vinegar they come packed in for another use such as a salad dressing.

While the vegetables are roasting, add 16/20 count jumbo shrimp that have been peeled and deveined into a bowl with extra virgin olive oil, the juice of half a lemon, salt, and pepper then toss with your fingertips to combine.

Stir the partially roasted vegetables then spread back out and nestle the lemon shrimp into the sheet pan.

Bake for an additional 6-7 minutes, or until the shrimp is cooked through, then sprinkle the dish with crumbled feta cheese and chopped fresh parsley, if you please, and dig in. SO fresh, SO flavorful, SUCH a feel good meal. I hope you love this one just as much as I do. Enjoy!!

More Fresh and Healthy Recipes

Sheet Pan Mediterranean Shrimp and Vegetables

Description

Sheet Pan Mediterranean Shrimp and Vegetables is a healthy, low carb, EASY meal that cooks in just 15 minutes!

Ingredients

• 1 small red onion, sliced
• 1 orange bell pepper, seeded then sliced
• 1/2 bunch asparagus, ends trimmed then cut into thirds (see notes)
• 10oz grape or cherry tomatoes
• 14oz jar grilled or marinated artichoke hearts, drained (Mezzetta brand recommended)
• 1/2 cup pitted kalamata olives
• 3 Tablespoons extra virgin olive oil, divided
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• salt and pepper
• 1lb jumbo 16/20 count shrimp, peeled and deveined
• 1/2 lemon
• 1/2 cup crumbled feta cheese
• chopped parsley for garnish, optional

Directions

1. Preheat oven to 450 degrees then line a half sheet pan with foil. Add red onion, bell pepper, asparagus, tomatoes, artichoke hearts, and kalamata olives onto the sheet pan then drizzle with 2 Tablespoons extra virgin olive oil, the Italian seasoning, garlic powder, salt, and pepper. Use your fingertips to toss vegetables to evenly coat then spread into an even layer and roast for 8 minutes.
2. Meanwhile, pat shrimp very dry then add to a mixing bowl with remaining 1 Tablespoon extra virgin olive oil, the juice of 1/2 lemon, salt, and pepper then toss with your fingertips to evenly coat.
3. Stir vegetables then nestle shrimp onto the sheet pan and roast for an additional 6-7 minutes or until cooked through. Top with feta cheese and chopped parsley, if using, then scoop onto plates and serve.

Notes

• Try and select asparagus that aren’t too fat, nor too pencil-thin so they don’t under/overcook. Medium-size stalks are perfect for this dish!

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Photos by Ashley McLaughlin