Mediterranean Sheet Pan Shrimp with Veggies and Feta

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Mediterranean Sheet Pan Shrimp — roasted shrimp, asparagus, and broccoli tossed in garlicky olive oil and lemon.

The Dinner That Saves Weeknights

Sheet pan dinners are my kind of weeknight magic — minimal prep, minimal dishes, and maximum flavor. This one has become a go-to in our house because it checks all the boxes: protein, veggies, healthy fats, and barely any cleanup.

I love sheet pan meals because I can wash and clean up all the prep bowls and utensils while it’s baking. So by the time dinner’s ready, the only things left to clean are our dishes and that one pan. It’s such a relief on busy nights — less rushing, more time for bedtime routines that don’t feel chaotic.

Mediterranean in a Pan

I love how the shrimp cooks right on top of the vegetables — all that garlicky, lemony olive oil soaks in and makes everything taste incredible. It’s one of those recipes that feels a little fancy but takes less than 30 minutes from start to finish.

Sometimes I’ll swap the broccoli for zucchini or toss in cherry tomatoes if I have them on hand. It’s flexible, forgiving, and somehow always looks like I put way more effort in than I actually did.

The veggies roast first — broccoli, asparagus, and red onion tossed in olive oil and spices.

Family-Approved

This meal was actually the first time our oldest tried shrimp — she was three at the time — and she loved it immediately. Shrimp has been one of her favorite foods ever since, which makes this meal even more special to me.

My favorite part: there’s no juggling pots and pans while trying to keep everyone happy. It’s one pan, one oven timer, and dinner’s done. The feta melts just slightly over the warm shrimp and veggies, and the olives give it that salty Mediterranean kick.

This one’s definitely in our regular rotation — quick, healthy, and easy enough to throw together on a Monday night.

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Mediterranean Sheet Pan Shrimp with Veggies and Feta

Yield: 4

Author: Siena Haskell

Prep time: 10 MinCook time: 13 MinTotal time: 23 Min

A simple one-pan shrimp dinner with asparagus, broccoli, lemon, and feta — healthy, Mediterranean, and family-approved.

Ingredients

• 1½ lb large shrimp, peeled
• 1 bunch fresh asparagus, trimmed and cut into bite-size pieces
• 2 broccoli heads, chopped
• 4 tbsp olive oil, divided
• 5 cloves garlic, minced
• 1 whole red onion, sliced
• ½ tbsp each oregano and smoked paprika
• 1 tsp sea salt
• 1 tsp ground black pepper
• Juice of 1 whole lemon
• 1 cup black olives
• 1 cup feta cheese
• ⅓ cup fresh cilantro or parsley (optional)

Instructions

1. Preheat oven to 450°F (230°C). Line a large baking sheet with foil for easy cleanup.
2. Prep the shrimp: If using frozen shrimp, thaw in a colander placed in a large bowl of cold water.
3. Season the veggies: In a large bowl, toss asparagus, broccoli, and red onion with 1 tbsp olive oil, oregano, paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
4. Season the shrimp: Once thawed and peeled, toss shrimp in a bowl with 2 tbsp olive oil, garlic, salt, pepper, paprika, oregano, and lemon juice.
5. Bake: Arrange seasoned shrimp over the vegetables and bake for about 13 minutes, or until shrimp are pink and edges turn golden brown.
6. Finish and serve: Remove from the oven and top with feta, olives, and fresh herbs. Drizzle with the remaining 1 tbsp olive oil and serve warm.

Mediterranean Tips

• Swap feta for goat cheese or skip it for a dairy-free version.
• Add a handful of cherry tomatoes or sliced bell peppers for extra color.
• Serve over quinoa or whole-grain couscous to make it a heartier meal.

Nutrition Facts

Calories

565

Fat

30 g

Sat. Fat

8 g

Carbs

32 g

Fiber

12 g

Net carbs

20 g

Sugar

9 g

Protein

52 g

Sodium

1844 mg

Cholesterol

307 mg

Nutrition facts are approximate and may vary.