Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! 25 minutes start-to-finish!
This is probably not a very cool thing to admit, especially for a food blogger, but here it goes…I don’t like to sweat very much in the kitchen.
I’m all for fantastically easy recipes. And, you probably know this by now, I’m very much a one-pot, one-skillet, or one-pan kinda gal.
Enter my newest attempt to avoid working too hard in the kitchen: Mediterranean sheet pan baked shrimp and veggies.
Take your trusted sheet pan, and throw in some veggies (in my case, a bundle of asparagus that was begging to be used, along with some cherry tomatoes and onions), plus a pound of shrimp. Dress them with an awesome sauce. And bake!
Now, the kicker is in the secret sauce. A combination of my favorite Greek extra virgin olive oil, with white wine vinegar, and a couple of spices. Ah, but, since I’ve been on a fresh ginger kick at home lately, I decided a spoonful of freshly grated ginger will do the sauce some good. And it sure did!
What else to serve with the baked shrimp & veggies?
This baked shrimp dinner comes together in minutes. If you like, add your favorite cooked grains on the side. I often do this Lebanese rice. Need more sauce on top? Drizzle a little tahini.
Watch How to Make this Baked Shrimp Recipe
And if you liked this recipe, give this sauteed shrimp and zucchini recipe a try too!
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Mediterranean Sheet Pan Baked Shrimp and Veggies
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!
Ingredients
- 1 lb asparagus, tough parts removed, cut into 2-inch pieces
- 2 cups cherry tomatoes
- 1 red onion, halved and thickly sliced
- 1 lb large shrimp, peeled and deveined
- Private Reserve Greek extra virgin olive oil
- 1/2 lemon, juice of
- Fresh chopped parsley for garnish
For Sauce
- 1/3 cup Private Reserve Greek extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tsp fresh grated ginger
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
- Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
- Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
- Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
- Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
- Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Mediterranean
More Recipes to Try:
Mediterranean Pan Seared Sea Bass with Bell Pepper Medley
I made this last night and it will go on our “favorites” list! It was easy to put together and the flavors of the sauce- I was delighted I had Sumac on hand along with the other sauce ingredients- were scrumptious!
Awesome, Ellen! I have a “favorites” list also, and I have to say, this one is on it! Super easy
I made this the other night and really enjoyed it. It was simple to prepare and full of flavor. But my family complained that the sauce was too bitter. Any ideas for adjustments I could make? I think in general my husband and in laws don’t enjoy vinegar…
Hmmm…I haven’t heard “bitter” before describing this sauce. But you could add a little bit of quality honey to balance things out 🙂
My wife and I Loved this… I seemed to have a lot of liquid in my first and second attempt, and I noticed you do not. Any ideas on how I can reduce the amount of liquid sitting in the pan?? (I thought it was from the tomatoes but could have easily been the shrimp …)
Hi there. A little extra liquid isn’t always a bad thing…but yes, I would maybe pat the shrimp dry real well. That could help some.
Hi Suzy! I made this fabulous dish the first day you posted it and am making it tonight for the third time! We can’t get enough – another amazing recipe!!
I have some extra shrimp that this would be good with. Adding it to my new recipes to try.
Enjoy, Phyllis! Thanks for stopping in.
I tried this recipe and it was very delicious. It’s a definite must make again.
I am hooked on your site. The recipes are mouthwatering. 🙂
Thanks for sharing these amazing recipes.
Keep up the good work.
Thank you so much Fazila! I am so glad to hear you’re enjoying the recipes!
What would you sub for the asparagus?? Neither of us eat it?
Hi Pat. So sorry, I’m just able to respond to your comment. I would say you can change up the veggies however you like. If you have broccoli, maybe smaller florets, that would work here.
Subbed a little smoked paprika for the sumac. Amazing and simple! Thanks Suzy!
Wonderful, Rob! Thanks so much for sharing!
This looks fantastic. Do you think it would work OK with frozen asparagus?
Hey Patrick. Great question! So I would look on the frozen asparagus package and see what instructions they have on there for baking and compare with what we have here. It could work.
I used frozen asparagus since they did not have fresh at the store. You can roast frozen veggies just take a little longer and higher temp. I heated oven to 425 degrees, snapped the frozen asparagus in half and roasted it for about 5 or 8 minutes by itself with a little olive oil before I continued with the recipe. The frozen veggie has to be frozen not defrosted. Google ‘roasting frozen veggies’ – I forgot to mention in my review of this fabulous recipe that I added a thinly slice large clove of garlic – it is definitely going to be made again and again!
Thanks so much, Marta! Love hearing your ideas and adaptations.
Would love to make this. My boyfriend has a sulphite allergy so what can I substitute for the white wine vinegar? Would distilled vinegar or lemon juice work?
Michele, lemon juice would absolute work here! Enjoy!
love this…..can’t wait to try it!!
Awesome, Diana! Look forward to hearing your thoughts!
Got to love an easy sheet pan meal! This looks so vibrant and delicious.
I know, eh? Sheet pan is where it’s at!
OMG! What a delicious dinner. Thanks for sharing.
Enjoy, Ali!!!
I’m totally into shrimp right now, and I love the combination of veggies used in this recipe. I’ve never used sumac…I will have to try it.
Oh Sumac is one of my absolute favorite spices! I hope you give it a try sometime!
Oh I love these kind of dishes where everything can just be done in one pan. Those veggies look perfectly cooked.
That’s the idea, eh?! Hope you give this one a try!
Wow — this is one gorgeous sheet pan meal. Those colors and flavors are all so spectacular together!
Thanks, Valentina! Hope you give it a try!