Recipe: Greek-Inspired Sheet Pan Shrimp and Veggies
No pots and pans to clean! This perfect weeknight dinner recipe uses two parchment paper-lined sheet pans for quick roasting and minimal cleanup. Shrimp is a rich protein source and easy to cook in a flash.
This Mediterranean diet recipe is dairy-free and gluten-free.
Makes 4 servings
What you’ll need
- 56 peeled and deveined medium frozen shrimp
- 1 red bell pepper
- 2 zucchinis
- 2 cups bite-sized potatoes
- ¼ extra virgin olive oil
- ¼ cup lemon juice
- 2 tbsp dried oregano
- 4 tsp garlic (~3 cloves)
- ¾ tsp salt
- Flat leaf parsley, garnish (optional)
- Lemon wedges, garnish (optional)
Directions
1. Thaw the shrimp in a bowl of cold water. Drain the water and gently pat the shrimp dry.
2. Preheat oven to 400°F and line two large sheet pans with parchment paper.
3. Thinly slice the zucchini and potatoes into ¼-inch thick discs and place them in a large mixing bowl.
4. Slice the red bell pepper into ½-inch wide strips and add to the other veggies.
5. Crush the garlic and whisk together with the olive oil, lemon juice, and dried oregano. Pour half the garlic-lemon-olive oil mixture over the veggies, and toss to coat.
6. Spread the veggies over one of the parchment-lined sheet pans to form a single layer. Sprinkle with ½ tsp salt, and insert the sheet pan into the oven. Bake for 20 minutes.
7. While the veggies cook, pour the rest of the garlic-lemon-olive oil mixture over the shrimp. Spread the shrimp out on the remaining parchment-lined sheet pan in a single layer, and season with ¼ tsp salt.
8. After the initial 20 minutes of cooking, insert the shrimp into the oven, and cook both the shrimp and veggies for another 8 minutes.
9. Divide the shrimp and veggies into 4 portions, and garnish with flat-leaf parsley and lemon wedges.
Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer
Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health
Based on 1 Review(s)
