Sheet Pan Mediterranean Shrimp and Vegetables

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 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 is tough, 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 raw, peeled, and deveined — tails on or off is up to you.
• Lemon: a squeeze fresh lemon wakens the flavor of 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 this sheet pan supper. These particular vegetables, once sliced and prepped, roast at the same time and come out perfectly crisp-tender.
• 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 in glass jars next to the regular canned artichoke hearts.
• 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 scrumptious flavor to each bite.
• Crumbled feta cheese: you have not lived until you’ve sprinkled feta cheese over sizzling shrimp and vegetables then let it warm through. DIVINE!

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 gluten free pita on the side.

Alright — you ready to dig into this deliciousness?!

Try this Low Carb + Veggie Packed Dish

How to Make this Recipe

Step 1: Prep then roast the vegetables.

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 use. Mezzetta’s “marinated” artichoke hearts are also good in here, but the grilled ones slightly edge them out, imo.

• Tip: 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.

Step 2: Prep the shrimp.

While the vegetables are roasting, add 16/20 count RAW/UNCOOKED 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.

Step 3: Add the shrimp to the partially roasted vegetables.

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

Bake for an additional 6-7 minutes, or until the shrimp are 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

• Shrimp and Asparagus Skillet
• Thai Quinoa Salad with Peanut Dressing
• Jennifer Aniston Salad
• Pasta Fresca
• Greek Chicken Bowls
• Cauliflower Fried Rice

Sheet Pan Mediterranean Shrimp and Vegetables

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gluten freelow carb30 minute meal

4.5/5 (5 REVIEWS)

Description

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

Ingredients

serves 4-5

• 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