Mediterranean sheet pan shrimp and veggies is an easy and nourishing 30-minute meal with big flavor. Juicy, marinated shrimp are tossed with zucchini noodles, Kalamata olives and kale. With a few minutes of marinade time and a quick roast in the oven, this simple keto shrimp dinner is ready to go!
why you'll love it
The easy marinade consists of fresh lemon juice, shallots, garlic, herbs and spices. It's not just for the shrimp, either. We use all of it in this Mediterranean shrimp recipe, coating the zucchini and veggies in the savory sauce before roasting.
Tender olives and crumbled feta add an irresistible saltiness to all of the aromatics happening in this sheet pan shrimp dinner. And the combination is a tasty one!
Mediterranean sheet pan shrimp and veggies is:
- a quick and easy meal
- fresh and flavorful
- keto, low-carb, paleo and gluten-free
- a delicious serving of vegetables and protein
If you have little eaters at home, this meal can work for them, too! I like to dish up a kids serving with different elements portioned on their own (like two shrimp, a small amount of zoodles on the side, a couple of olives) to keep it fun, less overwhelming, and in bounds of the universal law that no two foods should ever be touching. 😉
And, if you have kiddos who are a bit older, here's a tip: be sure to dish up enough shrimp for yourself before your sneaky child devours every last juicy shrimp on the sheet pan...
The recipe is versatile in that the amounts of veggies and shrimp can be loosely followed and increased (or decreased) if you'd like.
Zucchini noodles add a fun, low-carb pasta element to this sheet pan shrimp recipe, the kale adds some crunch, and there's just so much to love about the shrimp-feta-kalamata olives combo, both in flavor and texture.
Here's a look at what you'll need to make Mediterranean shrimp:
- extra virgin olive oil
- butter, melted
- large lemon (half juiced and the other half sliced into rounds)
- garlic, minced
- shallot, minced
- dried oregano
- dried basil
- smoked paprika
- black pepper
- shrimp, peeled and deveined (preferably wild-caught for the best taste)
- zucchini, spiralized
- Tuscan kale, chopped
- Kalamata olives
- crumbled feta
- parsley, chopped
- red pepper flakes (optional)
Note: the first nine ingredients in that list are for the marinade. I like the flavor that a couple of tablespoons of butter add to this dish, but if you're dairy-free, you can certainly omit it.
let's make sheet pan shrimp
One of the best things about this Mediterranean shrimp recipe is that it's ready to go in under 30 minutes, and that includes both the marinade time and the cook time!
How to make it:
- Make the marinade. Combine the olive oil, butter, juice of half the lemon, garlic, oregano, basil, paprika and pepper. Mix well. Place the shrimp in a bowl and spoon half the marinade on top, tossing to coat evenly. Marinate the shrimp for 10 minutes.
- Roast the zucchini noodles. Spread the zoodles onto a sheet pan and coat them in the remaining marinade. Slice the other half of the lemon into rounds and place them on the zucchini. Roast for three minutes and remove from the oven.
- Cook the shrimp. After the shrimp have marinated for 10 minutes, mix the kale and olives with the shrimp, coating them in the marinade. Spoon the shrimp mixture onto the zoodles. Sprinkle feta on top and return the sheet pan to the oven to cook for 5-8 minutes or until the shrimp are done.
- Serve. When the sheet pan shrimp are out of the oven, sprinkle chopped parsley over the entire dish. Serve with red pepper flakes (if desired).
watch the video
tips for success
- To keep the prep time to a minimum, purchase shrimp that are already peeled and deveined. I prefer wild seafood over farm raised but if your seafood counter does not stock wild, peeled shrimp, check out the frozen seafood section (frozen shrimp may also be more budget-friendly).
- You may notice that salt is not in the ingredients list. Smoked paprika, feta cheese and the Kalamata olives each add a salty element to this sheet pan shrimp and veggies meal which should make it salty enough (and I love salt!). Once it's done cooking, taste it and add salt, if desired, but it will likely not be necessary.
frequently asked questions
It is completely safe to cook raw shrimp with vegetables, as long as the shrimp are cooked thoroughly before serving.
I find that 6 minutes tends at 425°F tends to be the sweet spot for this Mediterranean sheet pan shrimp recipe with average-sized shrimp. However, that may vary slightly based on the size of the shrimp you're using. If they're smaller, check for doneness after 4-5 minutes. Extra large shrimp may need to cook for 7-9 minutes.
The shrimp are done when the thickest part of the shrimp turns from translucent to opaque. This happens in a matter of a few minutes so make sure to keep an eye on it to prevent overcooking the shrimp.
what to serve with sheet pan shrimp
Mediterranean sheet pan shrimp and veggies is a standalone meal that makes about four servings, but you can certainly add to it with yummy sides!
A few ideas...
- savory almond meal bread
- keto ricotta and asparagus flatbread
- crispy air fryer broccoli with lemon
- keto crab cakes with lemon aioli
- keto biscuits
This Mediterranean shrimp recipe is fresh yet hearty, and a nourishing meal with delightful flavors!
Cook it up on a weeknight for a quick and healthy sheet pan shrimp dinner or save it for a weekend when you're craving something special and elevated. Either way, it's sure to please.
you might also love...
- Keto shrimp and grits, another keto shrimp recipe with bold flavor. This version is still as cozy and comforting as the original, but with a keto-friendly substitute for the carb-heavy grits!
- Cajun shrimp kale Caesar salad, a fresh and yummy take on a traditional Caesar salad. Cajun-spiced shrimp, crisp kale and a zesty, creamy dressing make this salad irresistible.
- Smoked salmon and dill egg muffins are a deliciously savory breakfast that is perfect for weekly meal prepping!
- Harissa chicken thighs with roasted vegetables is another low-carb sheet pan dinner that is easy and incredibly delicious.
Mediterranean Sheet Pan Shrimp and Veggies
Juicy, marinated shrimp are roasted with zucchini noodles, kale, Kalamata olives and a sprinkle of crumbled feta. Sheet pan shrimp and veggies is a quick and easy dinner that is delicious and nourishing.
- ¼ cup extra virgin olive oil
- 2 tablespoons butter, melted
- 1 large lemon
- 4 teaspoons minced garlic
- ½ small shallot, minced (about 2 tablespoons)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 2 medium zucchini, spiralized
- 1 cup Tuscan kale, chopped
- ⅓ cup kalamata olives
- ⅓ cup crumbled feta
- 2-3 tablespoons chopped parsley
- red pepper flakes (optional)
- Preheat the oven to 425°F.
- In a small bowl, combine the olive oil and butter. Cut the lemon in half and juice one half. Add the lemon juice to the oil and butter. Add the minced garlic, oregano, basil, paprika and black pepper. Mix the marinade well.
- Place the shrimp in a medium bowl. Spoon half of the marinade over the shrimp (reserve the other half) and toss to coat them evenly. Let the shrimp marinate for 10 minutes.
- Place the zucchini noodles on the sheet pan and pour the reserved marinade over them.
- Cut the other half of the lemon into rounds and set them on top of the zucchini noodles. Transfer the pan to the oven and roast for 3 minutes.
- After the shrimp have marinated for 10 minutes, mix the kale and olives with the shrimp, coating them in the marinade.
- Remove the sheet pan from the oven. Spoon the shrimp/kale mixture onto the pan in an even layer. Make sure the shrimp are spread out and touching the pan directly. Discard any excess marinade leftover in the bowl.
- Sprinkle the feta on top of the shrimp and veggies. Return the pan to the oven and roast for 5-8 minutes or until the shrimp are done.
- Remove the pan from the oven and sprinkle the chopped parsley and red pepper flakes (optional) on top.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 266mgSodium: 816mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 4gProtein: 30g
This nutritional information is approximate and is provided for convenience as a courtesy.
Andrea Kendrick says
Love, love, love this dish! Easy to make and delicious to eat. I have never been a fan of zoodles before. Nothing seemed to replace pasta. But this dish did it for me. Amazing Mediterranean flavors. This will be a regular in my monthly menus. 5 stars
Thank you for sharing, Andrea! I am with you on zoodles but I think the fact that they're cooked helps a bit. So happy you enjoyed it!