Sheet Pan Mediterranean Shrimp and Vegetables

Name: Sheet Pan Mediterranean Shrimp and Vegetables
Cook time: 15 min
Ingredients: 1 small red onion (sliced); 1 orange bell pepper (seeded then sliced); 1/2 bunch asparagus (ends trimmed then cut into thirds (see notes)); 10 oz grape or cherry tomatoes; 14 oz jar grilled or marinated artichoke hearts (drained and rinsed briefly to lower sodium); 1/2 cup pitted kalamata olives; 3 Tablespoons extra virgin olive oil (divided); 2 teaspoons Italian seasoning; 1/2 teaspoon garlic powder; salt and pepper; 1 lb jumbo 16/20 count shrimp (peeled and deveined); 1/2 lemon; 1/2 cup crumbled plant based feta cheese; chopped parsley for garnish (optional)

Traditional

Sheet Pan Mediterranean Shrimp and Vegetables

Print Recipe

Cook Time 15 mins

Servings 4

Ingredients

1 small red onion sliced
1 orange bell pepper seeded then sliced
1/2 bunch asparagus ends trimmed then cut into thirds (see notes)
10 oz grape or cherry tomatoes
14 oz jar grilled or marinated artichoke hearts drained and rinsed briefly to lower sodium
1/2 cup pitted kalamata olives
3 Tablespoons extra virgin olive oil divided
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
salt and pepper
1 lb jumbo 16/20 count shrimp peeled and deveined
1/2 lemon
1/2 cup crumbled plant based feta cheese
chopped parsley for garnish optional

Instructions

Preheat oven to 450 degrees then line a half sheet pan with foil. Add red onion, bell pepper, asparagus, tomatoes, artichoke hearts, and kalamata olives onto the sheet pan then drizzle with 2 Tablespoons extra virgin olive oil, the Italian seasoning, garlic powder, salt, and pepper. Use your fingertips to toss vegetables to evenly coat then spread into an even layer and roast for 8 minutes.
Meanwhile, pat shrimp very dry then add to a mixing bowl with remaining 1 Tablespoon extra virgin olive oil, the juice of 1/2 lemon, salt, and pepper then toss with your fingertips to evenly coat.
Stir vegetables then nestle shrimp onto the sheet pan and roast for an additional 6-7 minutes or until cooked through. Top with plant based cheese and chopped parsley, if using, then scoop onto plates and serve.