Sheet pan meals make life (or at least the dinner portion of it) so easy. Off of a single pan, you get a complete meal and there are endless combinations to try out. This particular Mediterranean Shrimp combo is definitely one to work into your rotation. It’s light and low-carb but certainly not light on flavor thanks to the delicious addition of feta, kalamata olives, and bright lemon juice. And it may sound too good to be true, but it cooks in just about ten minutes!
Shrimp are such a great option for quick dinners because they cook so fast and here, we’ve kicked up their flavor by tossing them with olive oil, garlic, salt, pepper, paprika, oregano, and lemon juice. Since they’re so quick-cooking, asparagus makes the perfect companion for a sheet pan meal.
The shrimp, onions, and asparagus take just about ten minutes in the oven and once they’re out you top them with feta, kalamata olives, and parsley. The olives and feta add some healthy rich flavor and saltiness, but the lemon juice on the shrimp keeps it from overwhelming the dish.
If you’re not worried about your carb intake, this is delicious served over rice or quinoa, but it makes for a wonderful and easy meal just as it is. Enjoy!
Mediterranean Shrimp Sheet Pan Dinner
5m prep time
10m cook time
Gluten-Free diet suitable
- 1 1/2 lbs large shrimp, peeled
- 1 lb asparagus
- 3-4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 red onion, cut into wedges
- 2 teaspoons oregano
- 2 teaspoons paprika
- Juice of 1 lemon
- 1 cup kalamata olives, pitted
- 1 cup feta cheese
- 1/4 cup fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 450°F.
- In a large bowl, toss together shrimp, 2 tablespoons olive oil, garlic, salt, pepper, paprika, oregano, and lemon juice.
- Wash and trim asparagus and arrange on a rimmed baking sheet along with the red onion. Drizzle with 1 tablespoon of the oil.
- Place shrimp on top of asparagus and onions and bake for 10 minutes.
- Remove from oven and top with crumbled feta, olives, parsley, and drizzle with a bit more olive oil. Enjoy!
Recipe adapted from Garden in the Kitchen.