Mediterranean Sheet Pan Shrimp Recipe – Know the Secret Tips :- The simplicity and flavor of a cuisine that is prepared using a sheet pan are unrivaled by any other option when it comes to preparing dinners that are both quick and delicious. There is a wide variety of options available, but one recipe that stands out as particularly flavorful and gratifying is Mediterranean Sheet Pan Shrimp.
Mediterranean Sheet Pan Shrimp Recipe – Know the Secret Tips
This dish brings the flavor of the Mediterranean shore to your kitchen at home. It is a monument to the culinary marvels of the Mediterranean diet that this recipe is filled to the brim with brilliant colors, powerful flavors, and healthful components.
In this detailed guide, we will take you through the process of preparing this scrumptious dish, one step at a time, so that you may make sure that your next supper is not only effortless but also unforgettable.
Ingredients
FOR THE VEGETABLES
- 1 medium lemon zest and 3 to 4 tablespoons juice, divided
- 1 ½ tablespoons extra-virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon kosher salt plus additional for serving
- ¼ teaspoon black pepper plus additional serving
- 1 teaspoon dried oregano
- 12 to 14 ounces quartered artichoke hearts (canned or jarred), drained and patted dry
- 1 pint grape tomatoes left whole
- ¼ cup kalamata olives pitted and coarsely chopped
- 1 red onion cut into ½-inch slices
- 1 medium zucchini
FOR THE SHRIMP
- 1 tablespoon freshly squeezed lemon juice from the same lemon above
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- 1 pound jumbo raw shrimp, (16 to 20 count) peeled and deveined
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Prepared lemon rice or brown rice or toasted baguette slices for serving
Instructions
Prepare the oven by preheating it to 450 degrees Fahrenheit. Prepare an extensive baking sheet with a rim by lining it with parchment paper or a silicone baking mat. Prepare the vegetables by cooking them: In a large bowl, grate the lemon zest by hand. Combine the following ingredients: oil, garlic, salt, pepper, oregano, and one tablespoon of lemon juice (save the remaining juice from the lemon for the shrimp and serving).
Use a whisk to mix the ingredients. Artichokes, tomatoes, olives, and onion should be added to the dish.
First, remove the ends of the zucchini, and then cut it in half lengthwise to create four batons. Crosswise cut the batons into pieces measuring ½ inch in length. They should be added to the bowl along with the other vegetables. Coat the ingredients by tossing them with your hands or a large spoon (hands are easier).
The mixture should be transferred to a wide baking sheet with a rim and spread out into an even layer. The bowl should be kept accessible; there is no need to clean it just yet. The tomatoes should be placed in the oven and baked for around twelve minutes, or until they begin to soften and release their juices.
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To prepare the shrimp, While the veggies are cooking, combine one tablespoon of lemon juice, oil, oregano, red pepper, and salt in the same dish that you have used for the vegetables. Stir until everything is well combined. Throw in the shrimp and toss to coat them.
The shrimp should be added after the baking sheet has been removed from the oven; any liquid that has accumulated in the bowl should be discarded. Stir the shrimp and vegetables together using a big spatula to ensure that they are evenly distributed. Spread back out into a layer that is even.
Return the shrimp to the oven and continue baking for an additional six to ten minutes, depending on the size of the shrimp, until they are pink, opaque, and cooked all the way through. To avoid overcooking! At the point where the shrimp appear pink and opaque, they are ready to be served.
The pan should be removed from the oven. The remaining one to two tablespoons of lemon juice should be squeezed over the top, and then the feta cheese and parsley should be included. Depending on your preference, season with a little bit of more salt and black pepper. When served warm, serve with rice or pieces of bread.
Nutrition
- SERVING: 1(of 4), without bread or rice
- CALORIES: 328kcal
- CARBOHYDRATES: 17g
- PROTEIN: 29g
- FAT: 16g
- SATURATED FAT: 5g
- CHOLESTEROL: 302mg
- POTASSIUM: 628mg
- FIBER: 5g
- SUGAR: 8g
- VITAMIN A: 1419IU
- VITAMIN C: 51mg
- CALCIUM: 313mg
- IRON: 4mg
Notes
The leftovers can be stored in the refrigerator for up to two days if they are placed in an airtight container.
To reheat, place any leftovers on a baking sheet and place them in the oven at a temperature of 350 degrees Fahrenheit.
Due to the possibility that the shrimp will change texture once they have been frozen, I do not recommend freezing this meal.