Ingredients
Scale
The Cast of Characters: Your Ingredients List
- For the Vegetables and Shrimp:
- 1 lb Large Shrimp (21–25 count): Peeled and deveined, tails on or off based on preference.
- 1 Red Bell Pepper: Cored and sliced into ½-inch strips.
- 1 Yellow or Orange Bell Pepper: Cored and sliced into ½-inch strips.
- 1 Medium Zucchini: Trimmed and sliced into ½-inch thick half-moons.
- 1 Medium Red Onion: Sliced into ½-inch thick wedges.
- 1 pint Cherry or Grape Tomatoes: Left whole.
- ½ cup Kalamata Olives: Pitted and halved.
- For the Mediterranean Marinade & Seasoning:
- ¼ cup Extra Virgin Olive Oil: Use a good quality oil for the best flavor.
- 4–5 cloves Garlic: Minced.
- 1 Lemon: Zest of the whole lemon, plus juice of half.
- 2 tsp Dried Oregano:
- 1 tsp Smoked Paprika: Adds a lovely color and subtle smoky depth.
- ½ tsp Red Pepper Flakes: (Optional) Adjust to your preferred spice level.
- 1 tsp Sea Salt: Or to taste.
- ½ tsp Black Pepper: Freshly ground.
- For Garnish and Serving:
- ½ cup Crumbled Feta Cheese:
- ¼ cup Fresh Parsley: Chopped.
- Lemon Wedges: For serving.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. This is a crucial step to prevent sticking and make your life easier later.
- Combine the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of the olive oil and sprinkle with half of the salt and pepper. Toss everything together until the vegetables are evenly coated.
- First Roast – The Vegetables: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan; if necessary, use two sheets. Crowding will steam the vegetables instead of roasting them, and you’ll miss out on that delicious caramelization. Roast for 15 minutes, tossing them halfway through.
- Prepare the Shrimp: While the vegetables are roasting, prepare the shrimp. In the same large bowl (no need to wash it!), combine the peeled and deveined shrimp, the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, dried oregano, smoked paprika, optional red pepper flakes, and the rest of the salt and pepper. Toss well to ensure each shrimp is thoroughly coated in the fragrant marinade.
- Second Roast – Add the Shrimp: After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Push the vegetables to the sides to make room in the center. Add the marinated shrimp and the Kalamata olives to the pan, spreading them in a single layer.
- Final Roast: Return the pan to the oven and roast for another 8-10 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become tough. They cook very quickly in the high heat.
- Finish and Garnish: Remove the sheet pan from the oven. Squeeze the juice from half a lemon over the entire pan. Sprinkle generously with the crumbled feta cheese and freshly chopped parsley. The residual heat will slightly soften the feta, making it creamy and delicious.
- Serve Immediately: Use a large spatula to serve the shrimp and vegetables directly from the pan. Provide extra lemon wedges on the side for those who like an extra citrusy kick.
Nutrition
- Serving Size: One Normal Portion
- Calories: 420-460 kcal