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This sheet pan shrimp dinner is the epitome of easy and full of flavor! It stars Mediterranean veggies, lemon and feta cheese. This recipe has become a reader favorite for its big flavors and easy prep.
A meal in a sheet pan never really gets old, in our opinion. So here’s a fan favorite sheet pan creation—this sheet pan shrimp dinner! Combine juicy shrimp with colorful Mediterranean veggies like cherry tomatoes and tangy artichoke, then top it off with a squeeze of lemon and a hearty sprinkle of feta cheese.
Serve with orzo, couscous or rice and it’s an explosion of flavor on your plate (or bowl). It’s a great Mediterranean diet recipe that our family always loves!
Why readers love this recipe
“Delicious recipe that takes very little time to prepare and is incredibly tasty. Definitely a hit in our home!” -Robert
“Great recipe, I’ve served it to guests many times. Beautiful colors and delicious flavor. This is one among many of your recipes I’ve tried and they have all been lovely!” -Meridith
Ingredients for sheet pan shrimp
This sheet pan shrimp dinner can be made with a variety of vegetables: but the ones we chose here are quick to cook! The veggies are only baked for 10 minutes before you add the shrimp, so you’ll need to stick with quick cooking vegetables if you plan to get creative. Here are the veggies and seasonings to make this sheet pan meal:
- Cherry tomatoes
- Red onion
- Canned artichoke hearts
- Green beans: the thinner the better! French are great if you can find them
- Olive oil
- Spices: Garlic powder, oregano, smoked paprika, onion powder, salt
- Shrimp
- Lemon juice
- Feta cheese
- Parsley or dill
Tips for a dinner on a sheet pan
The basic concept for a shrimp sheet pan dinner? You’ll cook the veggies and protein right on the very same sheet pan. Shrimp cooks very quickly, but the veggies need a bit more time in the oven (though not much!). So you’ll cook the veggies first, then add the shrimp. Here are the basic steps:
- Prep the veggies by mixing them with olive oil and seasonings. Place them on a parchment lined baking sheet.
- Bake the veggies for 10 minutes at 400°F.
- Meanwhile, prep the shrimp by mixing it with olive oil and seasonings.
- Add the shrimp to the same sheet pan and bake 6 to 8 minutes, until it’s opaque and cooked through. Easy as that!
Sides to serve alongside
While the sheet pan shrimp bakes, you’ve got time to make a simple side for serving it. This looks lovely on the plate or bowl when you serve it, and makes the meal more filling. Here are our top picks for making sheet pan shrimp into dinner:
- Orzo: This lemony orzo recipe is buttery and cozy, with an almost mac and cheese vibe (our favorite!)
- Couscous: Make a pot of fluffy couscous recipe in minutes.
- Rice: Make simple white rice, or get fancy and simmer up Mediterranean-style spinach rice.
- Quinoa: Make basic quinoa, or a pot of seasoned quinoa.
Dietary notes
This sheet pan shrimp is gluten-free and pescatarian.
Frequently asked questions
Yes, you can use frozen shrimp, but make sure they are fully thawed and patted dry before cooking. (Here’s how to thaw shrimp.) Excess moisture will cause them to steam instead of roast, and they won’t get those nice crispy edges.
So many vegetables pair well with shrimp! Broccoli, bell peppers, asparagus, onions, zucchini, and cherry tomatoes are all great options. Choose vegetables that have a similar cooking time to shrimp.
Cooked shrimp will turn pink and opaque. They will also curl slightly. Avoid overcooking, as this will make them tough.
Sheet Pan Shrimp
This sheet pan shrimp dinner is the epitome of easy and full of flavor! It stars Mediterranean veggies, lemon and feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 1x
- Category: Main dish
- Method: Baked
- Cuisine: Sheet Pan
- Diet: Gluten Free
Ingredients
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced
- 8.5 ounce can (dry weight) quartered artichoke hearts, drained
- 8 ounces green beans (French green beans work well if you can find them)
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder, divided
- 1 ¼ teaspoon kosher salt, divided
- ½ teaspoon oregano
- 1 pound medium shrimp, deveined (tail on or peeled)
- ½ teaspoon smoked paprika (or substitute standard paprika)
- ½ teaspoon onion powder
- 2 tablespoons lemon juice
- ½ cup feta cheese
- 1 tablespoon chopped parsley or fresh dill, to garnish
- Lemon Orzo, Easy Couscous, rice or quinoa, to serve
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with parchment paper. Chop the vegetables as noted above. Place them in a bowl and mix with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon oregano, and ¾ teaspoon kosher salt. Pour onto the baking sheet in a single layer and bake for 13 minutes.
- Pat the shrimp dry. In a medium bowl, mix the shrimp with 2 tablespoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon kosher salt.
- Add the shrimp to the baking sheet on top of the vegetables. Return the sheet pan to the oven and bake for 6 to 8 minutes until the shrimp is opaque and cooked through, depending on the size of the shrimp.
- Remove from the oven. Sprinkle with the lemon juice, feta cheese, and chopped parsley. Serve immediately.
More sheet pan dinner recipes
Looking for more healthy and easy dinners? Here are some easy sheet pan dinners you might enjoy:
- Try our fan favorite Easy Sheet Pan Dinner
- For for deliciously easy Sheet Pan Salmon and Asparagus or Sheet Pan Shrimp Fajitas
- Go plant-based with Sheet Pan Sweet Potato Tacos
- Make up the very best Sheet Pan Pizza
- Mix up Sheet Pan Quesadillas or Sheet Pan Nachos
Delicious recipe that takes very little time to prepare and is incredibly tasty. Definitely a hit in our home!
Great recipe, I’ve served it to guests many times. Beautiful colors and delicious flavor. This is one among many of your recipes I’ve tried and they have all been lovely. I’ll keep coming back for more!