Sheet Pan Mediterranean Shrimp and Veggies

Tips: * Use two sheet pans if needed to avoid crowding. * If using precooked shrimp, add them only for the final 2–3 minutes to warm through. * For the best texture, make sure the thawed shrimp are very dry before seasoning.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven. Heat oven to 425°F.

Step 2

2. Thaw the shrimp. If thawing overnight, place the shrimp in the refrigerator. For a quicker method, place them in a sealed bag in cold water for 15–20 minutes. Drain and pat thoroughly dry with paper towels.

Step 3

3. Prepare the vegetables. Toss the asparagus, cherry tomatoes, and red onion with 1 tbsp olive oil, half the salt, and black pepper. Spread in a single layer on a large sheet pan.

Step 4

4. Roast the vegetables. Roast for 8–10 minutes, until the asparagus begins to soften and the tomatoes start to blister.

Step 5

5. Season the shrimp. While the vegetables roast, toss the shrimp with the remaining 1 tbsp olive oil, minced garlic, oregano, lemon juice, remaining salt, and black pepper.

Step 6

6. Add the shrimp. Remove the sheet pan from the oven. Stir the vegetables and arrange the shrimp in a single layer among them.

Step 7

7. Finish roasting. Return the pan to the oven for 6–8 minutes, depending on the size of the shrimp, until the shrimp are opaque and cooked through. Shrimp should reach an internal temperature of 145°F. Avoid overcooking.

Step 8

8. Add the feta. Sprinkle the crumbled feta over the shrimp and vegetables. If desired, broil for 1–2 minutes to lightly brown the top, watching closely.

Step 9

9. Serve. Finish with extra lemon juice and fresh oregano, if desired. Serve immediately with lemon wedges, couscous, orzo, or crusty bread.