Mediterranean Shrimp Dinner is one of the best one-pan meals I’ve had in a long time. Buttery-roasted Yukon potatoes are super creamy and cook quickly. Fennel bulbs have a signature sweet, licorice but mild flavor that’s the perfect compliment to the briny shrimp. Add feta cheese, garlic-y shallots, and Kalamata olives?
Well, it only gets better- Seasoned with oregano, lemon zest, fresh parsley and just the perfect amount of olive oil to help crisp up the veggies and meld all the Mediterranean flavors. I promise you’re going to love this recipe.
Let’s talk about this recipe’s most important ingredient. Perfectly cooked shrimp. Since shrimp cooks so quickly, it easily goes from amazing and tender to rubber-ruined. But look how easy it is to get this right…
Layer the veggies and olives on the baking sheet tossed with olive oil, salt, pepper, and big cloves of garlic. In less than 30 minutes, the potatoes are perfectly tender, plus the oven-roasting adds a bit of char to the edges of the potatoes, fennel and shallots.
Last but super quick, the shrimp is tossed with oil, oregano, and lemon zest. Then layer it on top. Toss on a nice helping of feta and place the pan back in the oven for just a few minutes more, until the shrimp is pink, about six minutes. You seriously cannot get this wrong. Okay, if you overcook the shrimp it’s going to be VERY wrong. Which is why quickly oven-baked shrimp is tender, flavorful, perfect, shrimp. The oregano and lemon zest add such yumminess to the shrimp, they don’t need any sear or charring for great flavor.
Beautiful and easy, just serve it in the pan with lemon wedges on the side. Mediterranean Shrimp Dinner doesn’t need a lot of accompaniments either. A quick salad of sliced cucumbers and tomatoes tossed in oil and balsamic vinegar. A perfect weeknight meal, but this one is company-worthy as well. Give this a try, you’re family’s going to want it again and again!
Mediterranean Shrimp Dinner - One Pan Recipe
Ingredients
- 4 to 5 medium Yukon Gold potatoes, peeled and sliced ½ inch thick
- 2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end
- 2 large shallots, top and bottom cut off, sliced lengthwise into 1-inch-thick wedges
- 2 garlic cloves, smashed and cut in half
- ½ cup pitted kalamata olives, halved
- 3 Tablespoons extra-virgin olive oil, divided, plus extra for drizzling
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 to 2 pounds large or jumbo shrimp, peeled, deveined (if desired), and tails removed
- 2 teaspoons dried oregano
- 1 teaspoon grated lemon zest, plus lemon wedges for serving
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces feta cheese, crumbled (½ cup)
- 2 Tablespoons fresh parsley, chopped
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450F degrees. Toss 4-5 sliced potatoes, 2 cut fennel, 2 sliced shallots, 2 garlic,½ cup kalamata olives, 2 Tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
- Pat shrimp dry with paper towels. Toss 1-2 pounds shrimp, 2 teaspoons oregano, 1 teaspoon lemon zest, remaining 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together in bowl.
- Scatter shrimp and 4 ounces feta over top of roasted veggies and olives. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.
- Sprinkle 2 Tablespoons parsley over top and drizzle extra oil.
- Serve with lemon wedges.
Recipe adapted from Cook’s Country Magazine.
Just found this recipe and want to try it. 1 – 2 lbs of shrimp is a big difference! For the amount of oregano ,lemon zest, etc. is 1 lb or 2lbs the perfect amount of shrimp?
Hi Susan, I promise the amount of seasonings work well with both amounts. I usually make this with a little more than a pound. Using two pounds is still plenty flavorful and with one pound it’s not overpowering. I hope you like it!
I made this for my husband tonight,
He said “absolutely astounding! This will be our new #1 meal”. Thanks for the great recipe!
Hi Lynn, you and your husband just made my day! I’m so happy to hear this and really appreciate you taking the time to comment. Have a great rest of your week! 🙂
I saw this on CC TV and wanted to try it. I looked online for the recipe but one has to be a member of ATK or CC to logon for recipe. I saw yours and tried it, albeit with some minor changes since I had to use ingredients I had. I was out of potatoes and had already defrosted the frozen shrimp. Running to the store is a 25-mile trek in the rural area in which I live, so I subbed raw carrots, sliced on a bias to widen the base of each carrot for roasting. I also was out of shallot and no onion, so I skipped this. This was still absolutely delicious! My husband is not a fan of shrimp and he loved this! Thanks for the recipe.
Hi Renee, I’m so glad you were able to get the recipe here! It is frustrating to have to pay membership for these things. I think carrots is a great substitution for the potatoes, also glad to hear your husband liked it! Thanks for taking the time to comment. It means a lot.
excellent flavor, but felt unfinished and dry — maybe on a bed of spinach or broccoli rabe. Any thoughts?
Hi David, my family likes it as written but you could certainly scoop everything onto a bed of spinach, lettuce, or broccoli rabe for added color and I agree, it would look nice and “finished”. Thanks for taking the time to comment! It means a lot.
So I saw this recipe on Cook’s Country… Did they develop it or did you? I believe in giving credit to the original creator.
If you look under the recipe, I give credit to Cook’s Country. Thanks you your concern.
Sally,
Just to let you know, we have made this several times for friends and they all want your recipe.
We are making it again tonight for our Valentine dinner.
Thank you again
Sally,
After telling you I couldn’t get fennel, guess what showed up at the store.
I made this according to your instructions and my wife, Judy, and I loved it. We are having quests over this evening and am making it again.
Thank you for the all the flavors.
Good Day,
Dying to make this but an unable to get Fennel on a Caribbean Island at this time of the year. What can I substitute for Fennel
Thank you for your contribution
Hello Keith! In place of the fennel, you could easily substitute celery, just slice it in 1-inch cubes. But if you can get anise seed seasoning, sprinkle about 1/2 teaspoon over the dish before cooking and that will give you the spot-on fennel flavor you’re looking for and you can forgo the celery root altogether. Let me know what you think of it and thanks for “visiting” from what I’m imagining as a little piece of paradise on the island.
Wonderful recipe. Truly would not change anything
Thanks so much, Elizabeth! This is such a nice comment and I really appreciate you making the time to stop by. I’m so glad you liked it.
Made this tonight for dinner, my wife and mother-in-law loved it!!! This will definitely be something we will make often.
Excellent, Bryant! Glad you all liked it. Thanks for taking the time to comment.
I LOVE THIS RECIPE!!! So easy and tasty and healthy!! What more could you ask for?!
Stumbled across this recipe while looking for something different and easy and healthy. We were stuck on a mountain top during a winter storm. I had to substitute for fennel, and it still worked. Husband said it was his new favorite meal.
Excellent, Beth! Tell your husband I appreciate it. And I hope being “stuck on a mountain top during a winter storm” was more comfortable than it sounds. 🙂
Oh my this looks so good, love that lemony feta combo. I am sipping coffee and now I want dinner!
Thanks, my friend. We just had it again last night, it’s so great for low stress but impress dinner. Hey, I’m sipping coffee right now too… I want your cranberry coffee cake. Dave and Ryan want me to serve your coffee cake with Christmas breakfast… I can’t wait! Happy Holidays to you all, Kevin. Thanks for your support and example.