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One Pan Mediterranean Shrimp Bake - Fresh, Fast, and Full of Flavor

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds raw large shrimp, peeled and deveined (tails on or off)
  • 1 pint cherry or grape tomatoes, halved
  • 1 medium red onion, cut into thick wedges
  • 1 red bell pepper, sliced into strips
  • 1 small zucchini, sliced into half-moons
  • 1/2 cup Kalamata olives, pitted and halved
  • 3 tablespoons extra-virgin olive oil
  • 3–4 garlic cloves, thinly sliced
  • 1 lemon (zest and juice, plus extra wedges for serving)
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • Kosher salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 ounces feta cheese, crumbled (optional but recommended)

Method
 

  1. Preheat the oven. Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or use a lightly oiled baking dish.
  2. Prep the vegetables. In a large bowl, toss tomatoes, red onion, bell pepper, zucchini, and olives with 2 tablespoons olive oil, half the garlic, oregano, thyme, paprika, a pinch of red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper.
  3. Roast the base. Spread the veggie mixture into an even layer on the pan. Roast for 12–15 minutes until the tomatoes soften and the onions begin to char at the edges.
  4. Season the shrimp. While the veggies roast, pat the shrimp dry. Toss with the remaining 1 tablespoon olive oil, the rest of the garlic, lemon zest, 1 tablespoon lemon juice, a small pinch of red pepper flakes, 1/4 teaspoon salt, and black pepper.
  5. Add shrimp to the pan. Pull the pan from the oven, stir the vegetables, then nestle the shrimp across the top in a single layer.
  6. Finish roasting. Return to the oven and roast for 6–8 minutes, until the shrimp are pink and just opaque. Avoid overcooking; they should curl slightly but not tighten into tight rings.
  7. Add bright finishes. Squeeze another 1–2 teaspoons lemon juice over the pan. Sprinkle with parsley and feta, if using. Taste and adjust salt, pepper, or lemon to your liking.
  8. Serve. Enjoy as-is, or spoon over couscous, orzo, or crusty bread to catch the juices.