Mediterranean Diet Friendly Classic Shrimp Sheet-Pan Dinner

Total time40 min

Prep time15 min

Cook time25 min

Mediterranean Diet Friendly Classic Shrimp Sheet-Pan Dinner

This sheet-pan dinner is a one-pan celebration of everything the Mediterranean pantry does best: plump shrimp, sweet cherry tomatoes, and crisp-tender zucchini and bell peppers, all roasted until the edges caramelize. Olive oil does the heavy lifting here, coating the vegetables and shrimp before they hit the hot oven, while garlic, smoked paprika, and oregano build a warm, savory backbone without any heavy sauces or butter. A finishing squeeze of fresh lemon juice and a scatter of parsley brighten the whole pan right before serving, keeping the flavors clean and vegetable-forward. It's a lean-protein, olive-oil-driven dinner that comes together on a single tray with minimal cleanup, making it an easy, satisfying choice for a Mediterranean-style rotation. Serve it straight from the pan with extra lemon wedges for squeezing at the table.

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Ingredients

4 servings

1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Open Nature Shrimp Meat Fully Cooked Wild Caught Peeled Tail Off - 16 Oz Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb
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1 medium zucchini, cut into ½-inch half-moons
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
3 tbsp olive oil, divided
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¾ tsp kosher salt, divided
¼ tsp black pepper
1 lemon, half juiced, half cut into wedges for serving
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C) and position a rack in the center. Line a large rimmed sheet pan with foil or leave it unlined.
2
In a large mixing bowl, toss the zucchini, red bell pepper, and yellow bell pepper with 2 tbsp of the olive oil, 1/2 tsp of the salt, and the black pepper until evenly coated. Spread in a single layer on the sheet pan and roast for 12 minutes, until the edges begin to soften and color slightly.

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