Greek Baked Shrimp and Summer Vegetables

Tender shrimp roasted on a single sheet pan with baby potatoes, summer zucchini, oregano, and crumbled feta cheese.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.11/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• bake
• sheet pan
• one-pot
• fresh
• tangy

Ingredients

• 1 pound shrimp (peeled and deveined)
• 1 pound baby red potatoes (quartered)
• 2 zucchinis (sliced into 1/2-inch rounds)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.5 cup feta cheese (crumbled)
• 1 lemon (cut into wedges)

Instructions

1. Preheat oven to 400 degrees F. On a large rimmed sheet pan, toss quartered baby red potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano. Roast for 15 minutes.
2. In a bowl, toss peeled shrimp and zucchini slices with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and black pepper.
3. Remove sheet pan from oven, push potatoes slightly to make room, and distribute seasoned shrimp and zucchini evenly across the pan. Sprinkle crumbled feta cheese over the top.
4. Return sheet pan to oven and bake for 8 to 10 minutes until shrimp are pink and opaque and zucchini is tender.
5. Squeeze fresh lemon wedges over the warm sheet pan and serve directly.

Notes

Quartering the baby potatoes small ensures they become perfectly fork-tender in the initial bake.

Nutrition (per serving)

• Calories: 284
• Protein: 32.6 g
• Carbohydrates: 8.3 g
• Fat: 14.9 g
• Fiber: 2.6 g
• Sodium: 1182 mg
• Saturated Fat: 4.4 g
• Sugar: 3.7 g
• Cholesterol: 227 mg