This easy Greek shrimp sheet pan meal is the perfect quick and nourishing dinner! All you have to do is prep the veggies and cook them on the sheet pan first! Then you add the shrimp and cook for a little bit longer and your dinner is done. Barely have to do much work, because you’re mostly just waiting for the oven to do all the cooking! That’s the kind of dinner we need over here these days. The kids actually really liked this, because I guess it just was a good day for my toddler haha but I also served with some pita bread to make sure there was something he liked!
What do you need to make this Greek shrimp sheet pan meal?
- Shrimp- Shrimp cooks so quickly in the oven and is an easy one to use for this! Feel free to substitute with salmon or chicken. The cook times with definitely change though so you’ll have to adjust that!
- Olive oil- I used olive oil, because I love it. Also, I was baking everything at 350F degrees which is the olive oil smoke point so I like to use it when I can. Feel free to substitute with avocado oil or add a little butter.
- Asparagus- I went for asparagus this time around but really any veggie will do, especially green beans. If you do something larger, like broccoli, then make sure you chop them small enough so they’ll cook through in the 30 minute time!
- Potatoes– I went for a mixed variety of potatoes. You could use literally any kind. The little mini ones would be cute too. Make sure to chop them quite small, a little smaller than the picture, to make sure they cook enough!
- Feta- I sprinkled the potatoes with feta to add a little bit to the Greek flavor. If you prefer, you could substitute with goat cheese. Pairs so nicely with the greek shrimp!
Tips for making it:
- Make sure your veggies are small enough so they cook through all the way. The asparagus was perfect, but you want to make sure the potatoes are a little smaller than the photo to make sure they get nice and soft!
- Pat dry your shrimp with paper towels. This will help the shrimp to get a nice texture to it and not get soggy.
- Serve with bread or pita on the side if you want some extra goodness or need something more to serve with this sheet pan meal!
- I used this extra large sheet pan. You can just use two sheet pans if you prefer. One for the asparagus and potatoes. The other for the shrimp!
Alright, let’s get to making the recipe! Enjoy friends!
If you love this greek shrimp sheet pan meal, you may also love:
- Grilled Chicken & Charred Veggie Rice
- Honey Soy Salmon with Broccolini and Rice
- Shrimp & Sausage Veggie Skillet
Easy Greek Shrimp Sheet Pan Meal
This easy Greek shrimp sheet pan meal is the perfect quick and nourishing dinner! All you have to do is prep the veggies and cook them on the sheet pan first! Then you add the shrimp and cook for a little bit longer and your dinner is done. Barely have to do much work, because you’re mostly just waiting for the oven to do all the cooking! That’s the kind of dinner we need over here these days.
Servings: 4
Equipment
- Extra-large sheet pan or two half sheet pans
Ingredients
For the shrimp:
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp paprika
- ¼ tsp black pepper
- fresh parsley for garnish
For the asparagus:
- 1 bunch of asparagus
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
For the potatoes:
- 1 lb bag of potatoes
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Preheat oven to 350F degrees. Start by laying out your shrimp on paper towels on a sheet pan. Let them dry out with paper towels on both sides and set aside.
- Trim the asparagus by taking the end of the asparagus between your thumb and forefinger and bend until it breaks. This will remove the woody ends. Then, season the asparagus with olive oil, salt, and pepper. Lay on the sheet pan.
- Next, chop the potatoes up nice and small. Season with olive oil, garlic powder, sea salt, and pepper. Lay next to the asparagus on the sheet pan.
- Cook veggies for 20 minutes. Meanwhile, season the shrimp with olive oil, salt, garlic, oregano, paprika, and pepper. After 20 minutes, add shrimp to the sheet pan. If using an extra large sheet pan, add it to the one you're using. If you're using 2 half sheet pans, then add the shrimp to your second sheet pan. Cook until shrimp is light pink and cooked through. Mine were small and took 10 minutes. Yours might need 10-15 minutes depending on the size.
- Once everything is done, top the potatoes with feta. Garnish the shrimp with fresh parsley. Plate and enjoy! Serves 3-4 people.
Notes
For Storing: Store in separate airtight containers in the fridge for 2-3 days.
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