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This sheet pan shrimp dinner is ready in 30 minutes with almost no cleanup! It’s packed with Mediterranean flavor: juicy shrimp, cherry tomatoes, artichoke hearts, and green beans.
A meal in a sheet pan never really gets old, in my opinion (do you agree?). So here’s one of my favorite sheet pan creations: this sheet pan shrimp and veggies! It stars juicy shrimp with colorful Mediterranean veggies like cherry tomatoes and tangy artichoke, then a squeeeze of fresh lemon and a hearty sprinkle of feta cheese.
I love serving it with orzo, couscous or rice for a hearty meal that’s an explosion of flavor on your plate. It’s a staple Mediterranean diet recipe that my family always loves!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “Delicious recipe that takes very little time to prepare and is incredibly tasty. Definitely a hit in our home!” -Robert
⭐⭐⭐⭐⭐ “Great recipe, I’ve served it to guests many times. Beautiful colors and delicious flavor. This is one among many of your recipes I’ve tried and they have all been lovely!” -Meridith
Ingredients You’ll Need
The ingredients you’ll need here are just a handful of veggies and some high quality shrimp. My secret seasoning blend brings a burst of flavor:
- Cherry tomatoes: These burst and caramelize in a hot oven, adding flavor throughout
- Red onion: This adds a savory note and beautiful color
- Canned artichoke hearts: One of my favorite pantry ingredients: it brings briny, savory depth with zero prep
- Green beans: The thinner, the better here: French haricots verts are ideal if you can find the
- Medium shrimp: Deveined; you can use tail on or peeled! Frozen thawed shrimp works, too.
- Smoked paprika, garlic powder, onion powder, and kosher salt: Simple seasonings that bring big savory flavor
- For the garnish: I love tossing with lemon juice, feta cheese, and fresh parsley or dill at the end for a bright and salty finish
How To Make Sheet Pan Shrimp
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°F.
- 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!
What to Serve Alongside
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 my favorite sides for making sheet pan shrimp into dinner:
- Orzo: This lemony orzo recipe is buttery and cozy, with an almost mac and cheese vibe (our favorite!)
- Couscous: Make a pot of fluffy couscous recipe in minutes.
- Rice: Make simple white rice, or get fancy and simmer up Mediterranean-style spinach rice.
- Quinoa: Make basic quinoa, or a pot of seasoned quinoa.
Storage and Reheating
Leftovers store airtight refrigerated for up to 2 days. The shrimp will be slightly firmer after reheating, which is normal. Personally I am not a huge fan of leftover shrimp, so I try to eat it the first day.
To reheat, heat gently in a skillet over medium-low heat. Add another spritz of lemon juice and sprinkle of feta before serving.
More Sheet Pan Recipes
If you love a good sheet pan meal, here are a few more to add to your rotation:
- Easy Sheet Pan Dinner: the fan favorite that started it all
- Sheet Pan Salmon and Asparagus: another option but with salmon
- Sheet Pan Shrimp Fajitas: Tex-Mex flavor, same easy method
- Sheet Pan Sweet Potato Tacos: a plant-based taco filling
- Sheet Pan Pizza: makes the equivalent of 3 pizzas at once
- 15 Sheet Pan Dinners That Make Easy Meals: browse the full collection
Dietary Notes
This sheet pan shrimp is gluten-free and pescatarian.
Frequently Asked Questions
Yes, you can use frozen shrimp, but make sure they are fully thawed and patted dry before cooking. (Here’s how to thaw shrimp.) Excess moisture will cause them to steam instead of roast, and they won’t get those nice crispy edges.
So many vegetables pair well with shrimp! Broccoli, bell peppers, asparagus, onions, zucchini, and cherry tomatoes are all great options. Choose vegetables that have a similar cooking time to shrimp.
Cooked shrimp will turn pink and opaque. They will also curl slightly. Avoid overcooking, as this will make them tough.
Sheet Pan Shrimp & Veggies
This sheet pan shrimp dinner is the epitome of easy and full of flavor! It stars Mediterranean veggies, lemon and feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Sheet Pan
- Diet: Gluten Free
Ingredients
- 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
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- 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.
- 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.
- Remove from the oven. Sprinkle with the lemon juice, feta cheese, and chopped parsley. Serve immediately.
Love your recipes and your website. For those concerned about their sodium intake, check with your doctor before cutting it out or down. In my case, I needed to increase the salt in my diet. I was having health issues that were directly related to my dangerously-low sodium levels.
I wish you’d include the all improtant sodium content to your nutrutional facts breakdowns!
We know many people watch their sodium intake closely, so to be extra careful, we don’t include sodium in our recipe information. This is because ingredients like canned garbanzos and soy sauce can vary in their sodium content, and we wouldn’t want to give you inaccurate info!
If you want, you can still get an estimated sodium breakdown! Just pop the recipe into this handy website: https://whisk.com/recipe-nutrition-calculator/
This way you can check with your own ingredients. Thank you for reading!
Very delicious I used the dill. Very tasty prawns
Delicious recipe that takes very little time to prepare and is incredibly tasty. Definitely a hit in our home!
Great recipe, I’ve served it to guests many times. Beautiful colors and delicious flavor. This is one among many of your recipes I’ve tried and they have all been lovely. I’ll keep coming back for more!
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.
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!
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!!!
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!
Sorry! The jumbo shrimp just take a lot longer to cook.
Very tasty and quick to make, already planning to make it again. Could serve to guests.
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.
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!
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 👍🏻
I’m anxious to try this tomorrow night!
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