Back again with another quick and easy sheet pan meal for y’all! This is one of my most frequent recipe requests, and I can understand why. Sheet pan meals are an absolute lifesaver for busy weeks and provide the best leftovers.
If you’re as big a fan as I am, be sure to check out these as well:
- Sheet Pan Honey Mustard Salmon & Veggies
- Sheet Pan Cashew Chicken
- Sheet Pan Veggies & Chicken Sausage with Harissa Tahini
- Sheet Pan Chicken & Veggie Fajitas
- Shredded Chicken Sheet Pan Nachos
For this recipe, I was inspired by some of my favorite fresh flavors that just never seem to fail. I recommend giving my Mediterranean Hummus Pasta, Mediterranean Quinoa Salad and Cauliflower Tabbouleh with Mediterranean Shrimp a try while you’re at it!
The shrimp are packed full of flavor with spices like paprika, oregano and red pepper flakes. Plus, they provide lots of good protein, vitamins and minerals to fuel you up the right way.
As for the veggies, you really can use whatever you love best or have on hand. I found that the combination of asparagus, tomatoes and red onion really hit the spot, though! The more color on your plate, the better, right?
For extra flavor, feta, olives and parsley are a must. You can always swap for a dairy free version like the Violife Just Like Feta (my fav!) if you’re trying to avoid dairy but want all of the creamy goodness.
Lastly, serve up this simple, delicious meal with a side of quinoa or rice for a little extra heartiness.
Save this recipe to make for the coming week, and let me know if you give it a try!
AuthorgoodnesswithgPreheat oven to 425 degrees. Line a a large baking sheet with parchment paper, and set aside.
To a large bowl, add shrimp, 2 tbsp of olive oil, lemon juice, garlic, paprika, oregano, and a pinch of salt and pepper. Toss to coat.
Add asparagus, tomatoes and red onion to baking sheet. Drizzle with remaining 2 tbsp of olive oil and a pinch of salt and pepper. Toss to coat.
Place in the oven, and roast for 15 minutes.
Remove tray from the oven, and add shrimp and olives.
Roast for another 8-10 minutes (depending on the size of the shrimp), until shrimp are pink and slightly golden.
Serve alongside quinoa or rice, and top with feta and parsley. Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees. Line a a large baking sheet with parchment paper, and set aside.
To a large bowl, add shrimp, 2 tbsp of olive oil, lemon juice, garlic, paprika, oregano, and a pinch of salt and pepper. Toss to coat.
Add asparagus, tomatoes and red onion to baking sheet. Drizzle with remaining 2 tbsp of olive oil and a pinch of salt and pepper. Toss to coat.
Place in the oven, and roast for 15 minutes.
Remove tray from the oven, and add shrimp and olives.
Roast for another 8-10 minutes (depending on the size of the shrimp), until shrimp are pink and slightly golden.
Serve alongside quinoa or rice, and top with feta and parsley. Enjoy!
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