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
Can I use Zatar? I do not have sumac. It sounds wonderful!
Absolutely!
I made this and served it over whole grain thin pasta. It was excellent!
Do you have any recommendations on how to reduce the amount of olive oil used in the recipe by at least half?
Hi John, you can try reducing the olive oil, if you like. I don’t know if you can reduce it fully by 1/2, but maybe adding more citrus juice?
The hubs and loved this, delicious!
Wonderful, Gerri! Thanks so much
I made this tonight. I didn’t have white wine vinegar so substituted when red wine vinegar. Otherwise I followed your recipe to a T. It was very flavorful. The onions were great. Nice and crispy.
I think my shrimp was overcooked, and I cooked it for 5 minutes. They were varying size from medium to large, so I should have started with maybe 3 minutes and moved up. Shrimp was chewy. This would be great with just a bunch of different veggies and no shrimp as well.
I like the idea of adding zucchini.
Thanks for the recipe. I will make this again.
Yes! This one is very flexible… whatever works for you!
Is that raw shrimp or pre cooked?
I start with raw shrimp for this one. Enjoy!
We loved this recipe! Since there’s 2 of us, I reduced it by 2/3. And dumbed down the sauce with more vinegar and some lemon juice and much less oil (old people who don’t need much fat!) And I’ve never cooked with sumac! Wow, we enjoyed it. I used a sweet onion (had on hand), added zucchini slices too. We will do this often, thank you!
P.S.: I wrapped the sheet pan in foil for no cleanup.
Thank you for sharing, Laura! I am so glad you enjoyed this one.
This was VERY good and so easy. Love the one pan aspect for a quick and healthy weeknight meal. The sumac was a great touch. Thanks for this!
My pleasure, Jordan! So glad you enjoyed it.
I am fond of sheet pan meals. Real food, real fast, and easy clean up! I was delighted with this recipe. Veggies good as most roasted veggies are, but the shrimp was outstanding.
I also could not find sumac but read lemon zest or lemon pepper would work. I did not sprinkle with extra lemon juice because the shrimp tasted so good straight off the pan.
Thanks so much for sharing, Sondra! Glad you enjoyed this recipe. If you’re curious to try sumac sometime, here is the link to our all-natural sumac: https://shop.themediterraneandish.com/product/sumac/
Excellent!
Did not have the wherewithal to see ahead of time that a bit of rice would make it complete. Still however it was good, like really really good :-).
Thank you so much, Anne-Marie! I am so glad you enjoyed it.
This was so amazing that my family ask me to put it into our weekly dinner rotation, thank you ?XOXO
Yay! So glad to hear it, Leslie!
Made this today and it was awesome! Thanks so much for the recipe.
Yay! Thanks so much for giving it a try!
Omg, this was so good! Couldn’t find sumac locally so I substituted fresh lemon juice and served it over edamame pasta from costco. Definitely a keeper, thank you so much for sharing!
Thanks for sharing, Maryanne!
Absolute deliciousness!!! I added the shrimp with the sauce, realize that I was supposed to just add the shrimp not the sauce with it – however it was fabulous!!! a definite repeat.
That works well, Marta! Thanks for sharing!
This was amazing! Exactly what we were looking for. The tomatoes were perfectly roasted and the asparagus was still slightly crisp. The sauce was so simple yet so good! The only changes I made is I didn’t have sumac and I used just a pinch of salt because of medical reasons and I added some crumbled feta to the dish on my plate… husband didn’t want any and it was really good. I also only had fresh chopped basil instead of parsley and didn’t have white wine vinegar so I mixed red wine vinegar, with a bit of rice wine vinegar and a splash of apple cider vinegar to make the 1/4 cup. I did what I had to do! Lol. We plan to make this often and are going to try your other recipes. Thank you!!!
Yay, Brenda! Thanks so much for trying this!
Made this for dinner last Sunday and my husband and I ate the whole thing! It was wonderful … fresh and light and spiced just right. The juices from the tomatoes and marinade made a great topping for the rice we served with it. Didn’t have asparagus so used broccoli and cauliflower and cooked the vegetables a bit longer than recommended to get a slight roasted colour and flavour. This was totally scrumptious and we will make it again and again!
Yay!!! Thanks, Susan! This sounds like a winner for your family!
SO easy, great in our lunch boxes the next day on top of spring greens!
Have also subbed in 1 large chicken breast cut into 1/2″ cubes. Marinated it & cooked it the same as the recipe! Perfect!
Thank you! Great idea to use cubed chicken as well!