Sheet Pan Mediterranean Shrimp
Sheet Pan Mediterranean Shrimp is an easy and healthy dinner with tons of flavor. Lots of olives, sun-dried tomatoes and feta cheese.
Ingredients
- 1 1/2 pounds small Yukon Gold potatoes, sliced 1/4-inch thick
- 1 orange or red bell pepper, cut into 1 1/2-inch pieces
- 1 zucchini cut into 1/2-inch slices
- 3 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper divided
- 1 1/2 pounds large shrimp peeled and deveined
- 2 teaspoons dried oregano divided
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/2 cup sliced kalamata olives
- 2 tablespoons slivered sun-dried tomatoes packed in oil
- 2 ounces crumbled feta cheese
- 1 teaspoon lemon zest
- 1 lemon sliced
- 1 tablespoon chopped fresh parsley
Instructions
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Preheat oven to 450 degrees.
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Toss potatoes, bell pepper, and zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out on a large baking sheet.
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Bake for 25 minutes.
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Meanwhile, toss shrimp with remaining salt and pepper and oil as well as 1 teaspoon oregano, the dill and garlic powder.
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Once potato mixture has been in the oven 25 minutes, flip the potatoes, peppers, and zucchini over. Sprinkle with 1 teaspoon oregano. Add shrimp mixture.
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Sprinkle kalamata olives, sun-dried tomatoes, feta cheese, and lemon zest on top. Scatter lemon slices around the baking sheet.
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Bake for 6 to 8 minutes, or until shrimp are cooked through. Sprinkle with parsley. Check for seasoning and add a little more salt if needed.