I chose frozen Argentinian Shrimp found in my local market. Make sure it is the 16-20 count. It took some prep, but after the prep I chose to relax for a few hours, and threw it all together easily. It serves 4. I'll use leftovers over pasta. This recipe was one I will use in my Monthy rotation, it was exceptional in my opinion.
Sheet Pan Mediterranean Shrimp
4 Servings
1 medium lemon zest and 3-4 TBS juice, divided
1 1/2 TBS EVOO
3 cloves garlic, minced (1 TBS)
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
12-14 oz. quartered artichoke hearts, drained, patted dry
1 pint grape tomatoes left whole
1/4 C kalamata olives, coarsely chopped
1 red onion, cut into 1/2" slices
1 medium zucchini
For the Shrimp:
1 TBS freshly squeezed lemon juice (from lemon above)
1 TBS EVOO
1/4 tsp dried oregano
1/4 tsp crushed red pepper
1/4 tsp salt
1 lb. jumbo raw shrimp (16-20 count)
1/2 C crumbled feta cheese
2 TBS chopped fresh parsley
Preheat Oven to 450. Line large baking sheet with silicone baking mat
Cook the vegetables: Zest lemon, add 1 TBS lemon juice, oil, garlic, salt, pepper & oregano.
Add artichokes, tomatoes, olives and onion.
Quarter zucchini and cut into 4 batons. Since batons 1/2" thick. Add to bowl. Mix.
Transfer veg. Mixture to baking sheet. Bake until tomatoes begin to soften, about 12 minutes.
In same bowl, combine lemon juice, oil, oregano, red pepper and salt, Add shrimp, Toss.
Remove baking sheet from oven, add the shrimp. Combine.Bake 6-10 minutes, watching the Shrimp. Don't overcook.
Sprinkle with feta and parsley, squeeze remaining 1-2 TBS lemon juice over top. Season with Salt and Pepper.
Serve leftovers over a bed of lettuce for an easy and tasty spin on a Greek salad or toss shrimp and vegetables with hot or cold pasta for either a warm pasta dish or pasta salad
