baked shrimp recipe

Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!

Mediterranean Sheet Pan Baked Shrimp And Veggies 

lb asparagus, tough parts removed, cut into 2-inch pieces

cherry tomatoes

red onion,

lb large shrimp, peeled and deveined

Private Reserve Greek extra virgin olive oil

lemon, juice of

parsley

white wine vinegar

ginger

tsp ground sumac

tsp cumin

salt

garlic powder

tsp black pepper

Mediterranean Sheet Pan Baked Shrimp and Veggies 

Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.

Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.

Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.

Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.

Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.

Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

Made this today and it was awesome! Thanks so much for the recipe.

Excellent!
Did not have the wherewithal to see ahead of time that a bit of rice would make it complete.  Still however it was good, like really really good :-).

I am fond of sheet pan meals.   Real food, real fast, and easy clean up!   I was delighted with this recipe.  Veggies good as  most roasted veggies are, but the shrimp was outstanding.   
I also could not find sumac but read lemon zest or lemon pepper would work.  I did not sprinkle with extra lemon juice because the shrimp tasted so good straight off the pan.

This was VERY good and so easy. Love the one pan aspect for a quick and healthy weeknight meal. The sumac was a great touch. Thanks for this!

We loved this recipe!  Since there's 2 of us, I reduced it by 2/3.  And dumbed down the sauce with more vinegar and some lemon juice and much less oil (old people who don't need much fat!)  And I've never cooked with sumac!  Wow, we enjoyed it.  I used a sweet onion (had on hand), added zucchini slices too.  We will do this often, thank you!

P.S.: I wrapped the sheet pan in foil for no cleanup.

I made this tonight. I didn't have white wine vinegar so substituted when red wine vinegar.  Otherwise I followed your recipe to a T. It was very flavorful. The onions were great. Nice and crispy. 

I think my shrimp was overcooked, and I cooked it for 5 minutes.  They were varying size from medium to large, so I should have started with maybe 3 minutes and moved up.  Shrimp was chewy.  This would be great with just a bunch of different veggies and no shrimp as well.

I like the idea of adding zucchini.

Thanks for the recipe. I will make this again.

I love, Love, LOVE this recipe. Have made it several times and served to dinner guests who have loved it, too.
The nicest surprise is that the red onions are almost 'candied' so doubled those after making the first time. And you're right about the asparagus - they are perfect in the mixture of flavors, Suzy. You're brilliant!

https://content.jwplatform.com/videos/Tq7qTvnT.mp4

Mediterranean Sheet Pan Shrimp & Vegetables 

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This baked shrimp recipe is incredibly flavorful and easy to make; the shrimp is baked in Mediterranean tomato sauce and sprinkled with feta and parsley.

Baked Shrimp with Tomatoes and Feta

onion

garlic

olive oil

tomatoes

fresh parsley, minced

feta crumbled cheese

pepper

Lemon

In a large ovenproof skillet over medium-high heat, heat the olive oil. Add the onion and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer. Reduce the heat and let the sauce simmer for 5 to 8 minutes, until the juices thicken a bit.

While the vegetables cook, mince 1/4 cup fresh parsley.

Remove the sauce from the heat, and stir in the parsley, shrimp, feta cheese, kosher salt, and several grinds of fresh pepper.

Place the skillet in the oven and bake until the shrimp are cooked through, about 8-10 minutes. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately with bread, rice, quinoa, or couscous.

Crab Stuffed Shrimp are packed with creamy crab filling, baked until golden, then finished with warm lemon butter. An easy restaurant-quality seafood dinner.

Crab Stuffed Shrimp

egg, beaten

mayonnaise

Dijon mustard

creole seasoning

fresh parsley, chopped

panko

crab meat

colossal shrimp (you can use jumbo shrimp also)

butter

½ lemon, juiced

Preheat oven to 375°F. Lightly grease a baking...

Preheat oven to 375°F. Lightly grease a baking dish or oven-safe skillet large enough to hold the shrimp in a single layer.

In a medium bowl, whisk together the egg,...

In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, creole seasoning and 1 tablespoon fresh parsley. Add the panko and crab, then gently mix just until combined so the crab stays nice and chunky.

Peel and devein the shrimp, leaving the tails...

Peel and devein the shrimp, leaving the tails on. Butterfly the shrimp by cutting through the back of the shrimp where you have deveined them without cutting all the way through. Place the butterflied shrimp in a bowl or on a large plate. Drizzle with oil and sprinkle with creole seasoning. Gently toss or rub the seasoning over the shrimp so they are coated inside and out.

Arrange the shrimp in the prepared baking dish...

Arrange the shrimp in the prepared baking dish with the tail side facing upward. Press each shrimp open slightly so it can hold the stuffing.

Spoon the crab mixture generously onto each butterflied...

Spoon the crab mixture generously onto each butterflied shrimp. Gently press the stuffing into the opening so it stays in place, then mound a little more on top. Do not pack it too tightly, as the stuffing should stay light and tender. Continue stuffing all the shrimp until the crab mixture is used up. If any filling falls into the baking dish, spoon it back over the shrimp.

Bake for 20 minutes, or until the shrimp...

Bake for 20 minutes, or until the shrimp are pink and opaque and the crab stuffing is lightly golden on top.

While the shrimp bake, melt the butter in...

While the shrimp bake, melt the butter in a small saucepan or microwave-safe bowl. Stir in the lemon juice and remaining 1 teaspoon chopped parsley.

Remove the stuffed shrimp from the oven and...

Remove the stuffed shrimp from the oven and drizzle the lemon butter all over the top. Garnish with extra parsley if desired, and serve immediately while the shrimp are hot, juicy, and buttery.

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Top 3 baked shrimp recipe recipes from across the web

The most viewed baked shrimp recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mediterranean Sheet Pan Baked Shrim...

Baked Shrimp with Tomatoes and Feta

Crab Stuffed Shrimp

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