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.