Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! 25 minutes start-to-finish!

This is probably not a very cool thing to admit, especially for a food blogger, but here it goes…I don’t like to sweat very much in the kitchen.

I’m all for fantastically easy recipes. And, you probably know this by now, I’m very much a one-pot, one-skillet, or one-pan kinda gal.

Enter my newest attempt to avoid working too hard in the kitchen: Mediterranean sheet pan baked shrimp and veggies.

Take your trusted sheet pan, and throw in some veggies (in my case, a bundle of asparagus that was begging to be used, along with some cherry tomatoes and onions), plus a pound of shrimp. Dress them with an awesome sauce. And bake!

Now, the kicker is in the secret sauce. A combination of my favorite Greek extra virgin olive oil, with white wine vinegar, and a couple of spices. Ah, but, since I’ve been on a fresh ginger kick at home lately, I decided a spoonful of freshly grated ginger will do the sauce some good. And it sure did!

What else to serve with the baked shrimp & veggies?

This baked shrimp dinner comes together in minutes. If you like, add your favorite cooked grains on the side. I often do this Lebanese rice. Need more sauce on top? Drizzle a little tahini.

Watch How to Make this Baked Shrimp Recipe

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Mediterranean Sheet Pan Baked Shrimp and Veggies ★★★★★ 4.9 from 23 reviews Author: The Mediterranean Dish

The Mediterranean Dish Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 minutes

Yield: 4 to 6 servings 1 x Print Recipe Pin Recipe Description Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes! Scale 1x 2x 3x Ingredients 1 lb asparagus, tough parts removed, cut into 2 -inch pieces

lb asparagus, tough parts removed, cut into -inch pieces 2 cups cherry tomatoes

cherry tomatoes 1 red onion, halved and thickly sliced

red onion, halved and thickly sliced 1 lb large shrimp, peeled and deveined

lb large shrimp, peeled and deveined Private Reserve Greek extra virgin olive oil

1/2 lemon, juice of

lemon, juice of Fresh chopped parsley for garnish For Sauce 1/3 cup Private Reserve Greek extra virgin olive oil

Private Reserve Greek extra virgin olive oil 1/4 cup white wine vinegar

white wine vinegar 1 tsp fresh grated ginger

fresh grated ginger 1 tsp ground sumac

ground sumac 1 tsp ground cumin

ground cumin 1 tsp salt

salt 1/2 tsp garlic powder

garlic powder 1/2 tsp ground black pepper Instructions Preheat oven to 400 degrees F. Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine. Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so. Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated. Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd. Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake. Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice. Category: Entree

Cuisine: Mediterranean Keywords: Baked shrimp recipe

More Recipes to Try:

Mediterranean Pan Seared Sea Bass with Bell Pepper Medley

Sheet Pan Paprika Chicken and Vegetables

Easy Skillet Shrimp

Herbed Vegan Potato Leek Soup

Mediterranean Grain Bowls with Lentils and Chickpeas