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 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!
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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
- Chicken Shawarma Bowls
- 40+ Meatless Meals
- Shrimp and Asparagus Skillet
- Thai Quinoa Salad with Peanut Dressing
- Jennifer Aniston Salad
- Pasta Fresca
- Greek Chicken Bowls
- Cauliflower Fried Rice
Equipment
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
- 10 oz grape or cherry tomatoes
- 14 oz 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
- 1 lb 16/20 count jumbo shrimp, peeled and deveined
- 1/2 lemon
- 1/2 cup crumbled feta cheese
- chopped parsley for garnish, optional
Directions
- 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.
- 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.
- 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
- I like Mezzetta brand Grilled Artichokes.
- 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!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
I am big fan of SHRIMP in Seafood section, I love to try new dishes always with Shrimp! This one made me mouthwatering to try for sure at home! Thanks for sharing this great recipe with us! Keep it up!
Disappointing. It was sort of bland.
Shoot, sorry to hear that, JK! Is there any chance any of the seasonings were mis-measured? Did you use the lemon juice and feta cheese? I haven’t received this feedback before so I’d love to help troubleshoot!
Would it work to use frozen cooked shrimp that’s been thawed and patted dry?
Also wondering if adding carrot stix would get them done in this amount of time.
Thanks so much!
Sure! They should be fine warming up at that 6-7 minute mark. :) Carrots usually take 30+ minutes to roast at 400 or 425 so you could roast them separately and then add them in if you like!
I made this the other night. It was really good. I mean REALLY good! Easy to prepare, easy to clean up. My teenage son said, ‘Whoa!’ after the first bite. He had seconds then thirds. This recipe is a new family favorite. I used peeled and de-veined frozen shrimp. Using the times given in the recipe the shrimp and the veggies were cooked perfectly. Thank you Kristin!
Thrilled it was a hit with you and your family, David!! I so appreciate your feedback and recipe rating!!
Looking forward to trying this dish!
With regard to the shrimp: is the 1 pound of shrimp weighed before you peel/devein? Of is that amount of shrimp that actually goes in the meal?
I buy the bag of 1lb frozen shrimp.
Wondering if the shrimp in this recipe is frozen or thawed?
I used frozen shrimp that I thawed and patted dry before using. :)
These are my FAVORITE way to cook. You get lots of veggies, a meat and some sort of flavoring in one pan. Easy clean up and rave reviews what’s to not like❤
Totally agree! Easy, healthy, gorgeous, next to no clean up – it’s a winner at our house too!
Looks delicious! In the photo of the shrimp in the bowl with the oil and seasonings, it looks like the shrimp are already cooked. (Shrimp are white with pink shells, not gray.) Do you use precooked or raw shrimp?
Thanks!
They are raw shrimp!
Just a question–is the shrimp in the recipe cooked or uncooked? Thanks!
It’s raw/uncooked! :)
This recipe was so easy and tasty! I had a can of artichokes on hand, so I used those. I will be looking for the grilled ones to use next time.
Fabulous, Kerry!! So glad you enjoyed the first go!
Was delicious and easy. We both really enjoyed it so much. Husband said what a meal this would be for guests as both tastes great and so attractive. Thank you!
Such high praise – love to hear it, Bobbie! So glad you both enjoyed. :)
Made this for dinner tonight. Delish! We subbed out asparagus for mushrooms and added jalapeños. Very good!
Fabulous! I’m so glad you loved it and made it your own, Kelly!
This looks so fresh and tasty – I can’t wait to try! I love your special insights, like the pro-tip to try the grilled artichoke hearts instead of regular canned.
I’ve also been hesitant to say anything about this because I don’t mean to be negative at all towards the older photography, but I just want to say that I’ve been enjoying the recipe photos that you’ve shared in recent weeks. They are so bright and enjoyable to look at! Along with your fresh-tasting recipes, I almost forget that we’re stuck in the 382nd week of the Cold and Windy Season. Almost.
Oh gosh, I don’t take it negatively at all!! I am leaning into what I excel at in 2022, and it’s not photography. ;) My friend Ashley McLaughlin is an incredible photographer, and she’s taken the photos you’ve seen recently (and is credited at the end of each post.) I’m SO go glad you’ve been enjoying them!!