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.