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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.