Sheet-Pan Greek Shrimp with Zucchini, Tomatoes & Feta

Illustrated cover for Sheet-Pan Greek Shrimp with Zucchini, Tomatoes & Feta
Prep:15 minCook:20 minServings:3

Shrimp roasted on a single sheet pan with zucchini, cherry tomatoes, and red onion, seasoned with oregano and lemon and finished with crumbled feta. A bright, healthy one-pan Mediterranean dinner that comes together in about 25 minutes.

  • 1 lb large shrimp — peeled and deveined
  • 2 zucchini — cut into half-moons
  • 1 pint cherry tomatoes
  • 1 red onion — cut into thin wedges
  • 3 tbsp olive oil — divided
  • 3 cloves garlic — minced
  • 1½ tsp dried oregano
  • 1 lemon
  • kosher salt
  • black pepper
  • 1½ cups feta cheese — crumbled
  • 2 tbsp fresh parsley — chopped (optional)

Prep Tips

Directions

  1. Heat the oven Preheat the oven to 425°F and position a rack in the upper third. Pat 1 lb large shrimp dry with paper towels and set aside while you prep the vegetables.

  2. Season the vegetables On a large rimmed sheet pan, toss 2 zucchini, 1 pint cherry tomatoes, and 1 red onion with 3 tbsp of the 3 tbsp olive oil, 3 cloves garlic, and half of the 1½ tsp dried oregano. Season generously with kosher salt and black pepper, then spread into an even layer.

  3. Roast the vegetables Roast for 12 to 14 minutes, until the zucchini is starting to soften and the tomatoes are beginning to burst.

  4. Add the shrimp Meanwhile, toss the 1 lb with the remaining 3 tbsp olive oil, the remaining 1½ tsp dried oregano, and a good pinch of kosher salt and black pepper. Pull the pan out, push the vegetables to the edges, and scatter the shrimp in the center in a single layer.

  5. Roast the shrimp Return the pan to the oven and roast for 6 to 8 minutes, until the shrimp are pink, opaque, and curled into a loose C shape (about 120°F internal). Avoid overcooking so they stay tender.

  6. Finish and serve Squeeze the juice of 1 lemon over the pan and scatter 1½ cups feta cheese and 2 tbsp fresh parsley over the top. Taste the pan juices and adjust kosher salt and black pepper. Serve straight from the pan with warm pita or spooned over the juices.