Sheet Pan Mediterranean Shrimp
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Well Plated · by Erin Clarke★ 4.9 (72)

Sheet Pan Mediterranean Shrimp

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 46%
CARBS 31G31% OF CAL
6G FIBER20G OTHER5G TOTAL SUGAR
FAT 19G44% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan dinner of shrimp roasted with Mediterranean vegetables, feta cheese, and olives. Garlicky and herbaceous, served over brown rice.

mainmediterraneanbowlshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium lemon (zest and 3 to 4 tablespoons juice, divided)
  • 1 ½ tablespoons extra-virgin olive oil
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 teaspoon kosher salt (plus additional for serving)
  • ¼ teaspoon ground black pepper (plus additional serving)
  • 1 teaspoon dried oregano
  • 12 to 14 ounces quartered artichoke hearts ((canned or jarred), drained and patted dry)
  • 1 pint grape tomatoes (left whole)
  • ¼ cup kalamata olives (pitted and coarsely chopped)
  • 1 red onion (cut into ½-inch slices)
  • 1 medium zucchini
  • 1 tablespoon freshly squeezed lemon juice (from the same lemon above)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • ¼ teaspoon kosher salt
  • 1 pound jumbo raw shrimp, (16 to 20 count) (peeled and deveined)
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Prepared lemon rice or brown rice or toasted baguette slices
PREP
25M
SODIUM
2003MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.