Mediterranean Shrimp Dinner - One Pan Recipe
The shrimp will bake to perfection with this method, not over or under-cooked, just watch the color for doneness. Also a yummy side dish, just leave off the shrimp! But speaking of shrimp, be sure to get good quality large (20-30) or extra large (15-20) shrimp.
Servings: 4 -6
Calories: 341kcal
Ingredients
Prepare the vegetables
- 4 to 5 medium Yukon Gold potatoes peeled and sliced ½ inch thick
- 1 fennel bulb stalk 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 Tbsps extra-virgin olive oil divided, plus extra for drizzling
- 1 tsp salt
- ¼ tsp pepper
Prepare the shrimp
- 1 to 2 pounds large or jumbo shrimp peeled, deveined (if desired), and tails removed
- 2 tsps dried oregano
- 1 tsp grated lemon zest plus lemon wedges for serving
- ½ tsp salt
- ¼ tsp pepper
- 4 ounces feta cheese crumbled (½ cup)
- 2 Tbsps fresh parsley chopped
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450F degrees. Toss potatoes, fennel, shallots, garlic, kalamata olives,1 tablespoon oil, salt, and pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.4 to 5 medium Yukon Gold potatoes, 1 fennel bulb, 2 large shallots, 2 garlic cloves, ½ cup pitted kalamata olives, 3 Tbsps extra-virgin olive oil, 1 tsp salt, ¼ tsp pepper
- Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 Tablespoon oil, salt pepper together in bowl.1 to 2 pounds large or jumbo shrimp, 2 tsps dried oregano, 1 tsp grated lemon zest, ½ tsp salt, ¼ tsp pepper
- Scatter seasoned shrimp and feta over top of roasted veggies and olives. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.4 ounces feta cheese
- Sprinkle 2 Tablespoons parsley over top and drizzle extra oil.2 Tbsps fresh parsley
- Serve with lemon wedges.
Notes
If you don't care for fennel, you can reduce the amount or replace with red onion or an extra sliced potato.
Nutrition
Calories: 341kcal | Carbohydrates: 34g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 660mg | Potassium: 1269mg | Fiber: 9g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 38.2mg | Calcium: 283mg | Iron: 7.3mg