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This sheet pan shrimp dinner is the epitome of easy and full of flavor! It stars Mediterranean veggies, lemon and feta cheese.

Sheet Pan Shrimp

A meal in a sheet pan never really gets old, does it? Introducing our newest sheet pan creation: the Mediterranean Sheet Pan Shrimp dinner! Combine juicy shrimp with colorful Mediterranean veggies like cherry tomatoes and tangy artichoke, then top it off with a squeeze of lemon and a hearty sprinkle of feta cheese. Serve with orzo, couscous or rice and it’s an explosion of flavor on your plate (or bowl). Here’s how to whip up this tasty weeknight dinner.

Ingredients for sheet pan shrimp

This sheet pan shrimp dinner can be made with a variety of vegetables: but the ones we chose here are quick to cook! The veggies are only baked for 10 minutes before you add the shrimp, so you’ll need to stick with quick cooking vegetables if you plan to get creative. Here are the veggies and seasonings to make this sheet pan meal:

  • Cherry tomatoes
  • Red onion
  • Canned artichoke hearts
  • Green beans: the thinner the better! French are great if you can find them
  • Olive oil
  • Spices: Garlic powder, oregano, smoked paprika, onion powder, salt
  • Shrimp
  • Lemon juice
  • Feta cheese
  • Parsley or dill
Sheet Pan Mediterranean Shrimp

Basic concept: dinner on a sheet pan

The basic concept for a shrimp sheet pan dinner? You’ll cook the veggies and protein right on the very same sheet pan. Shrimp cooks very quickly, but the veggies need a bit more time in the oven (though not much!). So you’ll cook the veggies first, then add the shrimp. Here are the basic steps:

  • Prep the veggies by mixing them with olive oil and seasonings. Place them on a parchment lined baking sheet.
  • Bake the veggies for 10 minutes at 400 degrees Fahrenheit.
  • Meanwhile, prep the shrimp by mixing it with olive oil and seasonings.
  • Add the shrimp to the same sheet pan and bake 6 to 8 minutes, until it’s opaque and cooked through. Easy as that!
Sheet pan shrimp dinner

Ways to serve this sheet pan shrimp dinner

While the sheet pan shrimp bakes, you’ve got time to make a simple side for serving it. This looks lovely on the plate or bowl when you serve it, and makes the meal more filling. Here are our top picks for making sheet pan shrimp into dinner:

Sheet Pan Shrimp

More sheet pan dinner recipes

Looking for more healthy and easy dinners? Here are some easy sheet pan dinners you might enjoy:

This sheet pan shrimp is…

Gluten-free and pescatarian.

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Sheet Pan Shrimp

Sheet Pan Shrimp


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 1x

Description

This sheet pan shrimp dinner is the epitome of easy and full of flavor! It stars Mediterranean veggies, lemon and feta cheese.


Ingredients

Scale
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, sliced
  • 8.5 ounce can (dry weight) quartered artichoke hearts, drained
  • 8 ounces green beans (French green beans work well if you can find them)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder, divided
  • 1 ¼ teaspoon kosher salt, divided
  • ½ teaspoon oregano
  • 1 pound medium shrimp, deveined (tail on or peeled)
  • ½ teaspoon smoked paprika (or substitute standard paprika)
  • ½ teaspoon onion powder
  • 2 tablespoons lemon juice
  • ½ cup feta cheese
  • 1 tablespoon chopped parsley or fresh dill, to garnish
  • Lemon Orzo, Easy Couscous, rice or quinoa, to serve

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a large baking sheet with parchment paper. Chop the vegetables as noted above. Place them in a bowl and mix with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon oregano, and ¾ teaspoon kosher salt. Pour onto the baking sheet in a single layer and bake for 13 minutes.
  3. Pat the shrimp dry. In a medium bowl, mix the shrimp with 2 tablespoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon kosher salt.
  4. Add the shrimp to the baking sheet on top of the vegetables. Return the sheet pan to the oven and bake for 6 to 8 minutes until the shrimp is opaque and cooked through, depending on the size of the shrimp.
  5. Remove from the oven. Sprinkle with the lemon juice, feta cheese, and chopped parsley. Serve immediately.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Sheet Pan
  • Diet: Gluten Free

Keywords: Sheet pan shrimp, Sheet pan shrimp dinner, Mediterranean shrimp

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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13 Comments

  1. Very good. Used fresh dill on top. Son and husband wanted some hot spice added, like some cayenne or a hot spice blend. Not too much, just more zip. But good even as is. I may slice some kalamata olives next time if people want to sprinkle some on. Served with lemon Israeli couscous with parsley.l and multigrain sourdough toast. Will serve to guests next month.

  2. I have made this and it’s delish. And so easy! I added pieces of kielbasa sausage to the mix as Bridgette Mucha suggested, and wow…what a terrific addition! Because the sausage wasn’t cooked I sliced the sausage pieces about an inch thick and mixed and baked them with the veggies, before adding the shrimp. I didn’t add the artichokes as I didn’t have them on hand, but I will definitely use them next time. And there will be a next time!

  3. Made this on one sheet pan, with shrimp, salmon and extra vegies. On a second sheet pan, I did cut-up boneless chicken thighs, Kielbasa, potatoes, carrots, broccoli and zucchini. Both came out amazing and we have weeknight dinners already taken care of. To make this even easier, I used the same seasonings on both, then sprinkled a bit of Chicken BBQ Rub over chicken pieces. So-o-o-o good!!!

  4. Hi Sonja!

    I tried this with jumbo shrimp of an opened resealable bag i had in my freezer. I took the shrimp I wanted out of the freezer and had it thawing in the fridge overnight and all day. Patted it dry, followed the directions and cooked the shrimp on top veggies for 14 minutes on 400 degrees and it still wasn’t cooked through (was at 120). Am I crazy or am I doing something wrong? I clearly don’t cook shrimp often.

    I was growing impatient so I just ate the veggies and couscous which were good!

  5. Love this recipe! Easy, delicious and it looks so pretty. I’ve added slivered garlic, peppers and mushrooms, or whatever else might be on hand, to the veggie mix. I also added a dash of red pepper flakes to the shrimp. Easy meal for a diabetic watching carbs.

  6. Sounds delicious. I love sheet pan dinners. I need to try with a lot less oil. Prob will cut back on the oil mixed with the shrimp or halve both amounts.
    Thanks!

  7. Really good. Simple, fresh, adaptable and easy/fast. I added black pepper (because that’s what I do) and some habanero salsa for a bit of kick once in the bowl— but really delicious. Great 👍🏻

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